Warm the oil in a skillet, add the mustard seeds, and cook over a moderate heat until they begin to pop. Stir the onions and fry for 5 minutes until they are soft. Add the curry powder and salt, fry for 1 minute, then add the potatoes, carrot, bean, peas, and water. Cook for 15 minutes on a low heat, stirring occasionally, until the vegetables are tender and the liquid almost evaporated. Remove from the heat and let cool. Cut the phyllo pastry sheets in half to make long strips. Work with one strip at a time, covering the remaining strips with wax paper or a damp cloth to prevent drying out. Place a spoonful of the filling at one end of the strip. Fold over the corner diagonally to form a triangle. Continue the folding to the end of the strip. Seal the ends with a little water. Repeat with the remaining strips.
Fill a deep-fryer or wok two-thirds full with sunflower oil and heat to 350 F. Fry teh samosas two at a time for 2-3 minutes until golden. Drain on paper towel, then serve hot or at room temperature.
To make the chutney, peel the mango and slice the flesh from the pit, roughly chop, and set aside. In a food processor, process the shallot, chiles, and garlic until smooth. Add the mango and pulse to roughly chop. Season with salt. Transfer to a serving bowl.
Serve with 1 cup Greek-style yogurt mixed with 1/4 cup chopped fresh mint and 2 tsp lime juice. Serve garnished with paprika and fresh mint leaves.
Potato, Spinach, and Cashew Samosas
Prepare the basic samosas, omitting carrots, bean, and peas. After the potatoes are tender, add 2/3 cup broken cashews and cook for 2 minutes, then add 2 cups chopped fresh spinach and cook until wilted. Stir in 4 tbs chopped fresh cilantro. Let cool, then proceed with recipe.
Sweet Potato and Ginger Samosas
Prepare the basic samosas, using chopped sweet potato in place of the potato and omitting the carrots and beans. Add 2 tsp minced gingerroot and 1 finely chopped green chile with the curry powder.
Prepare the basic recipe, but instead of deep-frying, brush samosas with sunflower oil and put on a parchment-lined cookie sheet. Bake at 400 F for 10-12 minutes.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (529g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 618 (64%)|
|Amt Per Serving||% DV|
|Total Fat 68.6g||91 %|
|Saturated Fat 7.6g||38 %|
|Monounsaturated Fat 15g|
|Polyunsanturated Fat 42.7g|
|Cholesterol 0mg||0 %|
|Sodium 482mg||17 %|
|Potassium 1021.7mg||27 %|
|Total Carbohydrate 80.7g||24 %|
|Dietary Fiber 10.1g||40 %|
|Sugars, other 70.6g|
|Protein 11.7g||17 %|
Powered by: USDA Nutrition Database
Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 966
Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.
There are no reviews yet. Be the first!