Saturday, August 21, 2010

Samosa


Chinese is famous for Wontons, while the Indians for Samosas... 
and we love both...

Similarity ~ in order to have that golden look and crunchy texture, we need to deep-fry... and I am not a big fan of deep-frying :(.
Instead of making the dough/pastry... I opted for filo pastry instead...and filled it up with Dosa potatoes It is quick and a healthier version of samosas... ... and no deep-frying is required... yay!!! 
  • 500g potatoes - cubed, microwave
  • 2 garlic - chopped
  • 1 brown onion - chopped
  • 1 inch ginger
  • 1 teaspoon tumeric powder
  • 1/2 teaspoon chilli powder
  • 1 tablespoon corainder seeds - ground
  • 2 tablespoon cumin - ground
  • Filo Pastry.

Ground garlic and ginger to a smooth paste. Add in tumeric and chilli powder.

In a pan, heat up 3 tablespoon canola oil and saute the garlic mixture until fragrant. Add grounded coriander and cumin... stir until fragrant. Add potatoes and cooked until it is slightly mushy. Season to taste. Leave it to cool.

Pre heat oven to 180C. Spray each layer of filo with some cooking oil. Fold on the long side - half then half again. Place the potatoes mixture onto one side and start to fold into triangles... Place seam side downwards on the baking tray. Spray some oil on the surface.. and bake for 15 minutes or until golden brown. Serve immediately with minted yogurt or sweet chilli sauce.


7 comments:

  1. These look so crisp and great. Nice afternoon snack!

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  2. Your somasas look yumm!! Great for snacking !

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  3. I love both too! Both Chinese wontons and Indians Samosas :)

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  4. Hi, first time dropping by from Angie's blog. These samosas look great more so if they are baked. No greasy cleaning of kitchen!

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  5. Tigerfish,
    we get the best of both.. :)

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  6. Cheah,
    Hiya... and thanks for dropping by.

    Agree with you.. no greasy kitchen to clean... :)

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