Beetroot Samosas

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These beetroot samosas are perfect as a snack or even as a starter. The warmth of the spices goes well together with the sweetness of the beetroot, while the filo pastry gives a lovely crunch. Enjoy on its own or serve with a green salad and Greek yogurt.

Prep time:  15 minutes
Cook time: 15 minutes
Baking Time: 20-25 minutes
Serves 4-5

Ingredients

  • 2 tablespoon olive oil
  • 1 cup thinly sliced onion or 1 medium onion thinly sliced
  • 1 sprig curry leaves thinly sliced
  • 1/2 small habanero chilli or scotch bonnet chilli thinly sliced or to taste
  • 1 teaspoon crushed garlic
  • 1 vegetable stock cube
  • 1/2 teaspoon chilli powder
  • 1/2 teaspoon cumin powder
  • 1/4 teaspoon cinnamon powder
  • 1/4 teaspoon ground cardamom 
  • 1/4 teaspoon turmeric powder
  • 1/4 salt or to taste
  • 3 cups thinly grated beetroot or 2 medium beetroot peeled and grated
  • 1 tablespoon desiccated coconut
  • 13 filo pastry sheets, (each about 27x41cm) thawed
  • Olive oil  or melted butter, for brushing
  •  1 tablespoon sesame  seeds (optional)

Method

  1. Heat the oil in a medium size fry pan and add the onion, curry leaves, chilli, garlic and vegetable stock powder.
  2. Fry the onion until fragrant and lightly golden.
  3. Add the chilli powder, cumin powder, cinnamon powder, ground cardamom, turmeric powder and salt. 
  4. Give it a stir and then add the beetroot. 
  5. Cook until the beetroot is wilted but still a little bit crunchy. 
  6. Add the desiccated coconut, cook for a few more minutes, then switch off and keep aside to cool.
  7. Place 1 sheet of filo on to work surface. Keep remaining sheets of pastry covered with a tea towel.
  8. Brush pastry lightly with oil. Fold the sheet about 9cm or one third of the width and fold the the other side over so it’s folded into 3 equal layers.
  9. Put a heaped tablespoon of the beetroot mixture at one end and then fold the corner of the pastry over the mixture, covering it in a triangular shape. Continue folding over the triangle of pastry along the length of the pastry strip to make a neat triangular samosa. 
  10. Continue with the remaining pastry and beetroot filling. 
  11. Place the samosas on a lightly greased baking tray lined with baking paper. 
  12. Brush with oil and sprinkle the sesame seeds if using.
  13. Bake in a preheated oven at 180 degrees C for  20 to 25 minutes or until golden and crisp. 
  14. Serve warm with a green salad and Greek yogurt. 
  15. Enjoy!

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