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Baked Samosas
Method
- Prepare the potato peas mixture by frying cumin seeds, fennel seeds, cashewnuts and finely chopped green chillies in a teaspoon of hot oil and then adding the potatoes and peas with salt.
- Mix well and keep aside.
- Brush a sheet of fillo with melted butter.
- Fold it vertically at the center into a rectangle. Brush with butter.
- Place 2 tablespoons or potato peas mixture in one corner and fold into a triangle.
- Keep folding triangularly through the rest of the sheet.
- Stick the edges with a little water.
- Brush the top with melted butter.
- Repeat for the remaining fillo sheets. Bake in a preheated oven at 400 degrees (Fahrenheit) for 10 minutes.
- Flip the samosas and bake for another 10 minutes until golden brown.
- Serve fresh with tomato sauce or tamarind chutney
Ingredients:
2 - potatoes (boiled and peeled)
1 cup - peas (boiled)
15 to 20 - fillo pastry sheets
1 tsp - cumin seeds
1 tsp - fennel seeds (optional)
1 tbsp - cashewnuts (broken)
2 - green chillies (adjust according to taste)
1 tsp - oil
1 to 2 tbsp - butter (melted, for brushing)
Salt to taste
2 - potatoes (boiled and peeled)
1 cup - peas (boiled)
15 to 20 - fillo pastry sheets
1 tsp - cumin seeds
1 tsp - fennel seeds (optional)
1 tbsp - cashewnuts (broken)
2 - green chillies (adjust according to taste)
1 tsp - oil
1 to 2 tbsp - butter (melted, for brushing)
Salt to taste
RECIPES BY SOWMYA
