Savoury
Oven-roasted samosa, sweet & tangy tamarind chutney
Prep Time:
30 minutes
Cook Time:
30 minutes
Serves:
10 (2 each)
Pure ‘street food’ combined with a great, easy-to-make chutney. The first time I was in India was at the age of twenty-one. I used to eat this delicious snack in every new place I visited. Sometimes it would be fiery hot, other times made with more flavour than heat. I substitute sweet potatoes for white potatoes. These are oven-roasted for a healthier option, but if you deep-fry or air-fry, make sure you seal the outer layer with a paste made from flour and water.
Ingredients
Samosa
- 2 tbs vegetable oil
- 1 tsp mustard seeds
- 1 small onion chopped
- 120g peas
- 1 tbs ground coriander
- 1 tbs ground cumin
- ¼ tsp Kashmiri chili powder
- 1 tbs garam masala
- 1 lemon juiced
- 600g sweet potato
- 4 tbs coriander leaves, chopped
- 2 tps poppy seeds (optional)
- Sea salt & black pepper
- 1 x 200g filo pastry
- 200g melted butter
Tamarind Chutney
- 50g tamarind pulp, no seeds
- 100g dates pitted
- 80g soft brown sugar
- 500ml water
- ¼ tsp chilli powder
- 1 tbsp garam masala
Method
Samosa
1. On a medium heat, add the oil.
2. Then add the mustard seeds; when they start to splutter, cover with a lid and cook for a minute
3. Add the onion and cook until soft
4. Now add the spices, stir well, and cook for a couple of minutes
5. Then add the sweet potato and lemon juice; you may need to add a little water
6. Cook until al dente, then stir in the peas and chopped coriander
7. Season with salt and pepper and allow to cool
8. Preheat the oven to 200°C / fan 190°C
9. Uncoil the filo pastry, take one sheet, lay it flat, and cover the rest of the pastry with a damp towel.
10. Brush the one sheet with melted butter
11. Fold one third of the pastry lengthwise towards the centre
12. Brush the folded side with melted butter
13. Then fold the final third on top
14. Allow 2 cm from the edge and add 2 rounded teaspoons of the mixture
15. Fold from the right-hand corner to make a triangle
16. Maintain folding until you come to the end of the strip
17.  Brush with butter and place on a baking tray covered in parchment paper
18. Sprinkle with poppy seeds
19. Continue until all the pastry is used
20.  Bake for about 30 minutes until golden brown
21. Meanwhile make the chutney below
Tamarind Chutney
1. To a heavy-bottomed pan, add the tamarind, dates, sugar and water
2. Bring to a simmer and stir occasionally
3. Cook until the dates are soft
4. Add the garam masala & chilli powder
5. Then blend to a puree; you may need to add a little water
