2 tablespoons olive oil
1 brown onion, diced
1 tablespoon finely grated fresh ginger
3 cloves garlic, finely chopped
2 teaspoons cumin powder
2 teaspoons curry powder
1 teaspoon turmeric powder
¼ teaspoon chilli flakes, optional
1 carrot, peeled and grated
1 large or 2 small agria potatoes, peeled and grated
¼ cauliflower, finely chopped or coarsely grated
1 zucchini, coarsely grated
½ cup frozen peas
5 sheets filo pastry
1 size 7 egg, whisked
To serve, optional
Plain unsweetened yoghurt
Chopped coriander or mint
- Heat oil in a large sauté pan over a moderate heat. Add the onions and ginger and fry for five minutes or until the onions are just beginning to colour.
- Add the garlic and dried spices and fry briefly until aromatic.
- Add the vegetables, ½ a cup of water and stir to combine. Reduce the heat to low, season with salt and pepper and allow the vegetables to cook for 15 minutes, stir regularly.
- Add the frozen peas, stir to combine then remove the pan from the heat. Set aside to cool for 30 minutes.
- Heat the oven to 190ºC and line an oven tray with baking paper.
- Place the sheets of filo on a clean surface, slice into four even strips, you should have 20 strips all up. Cover with a tea towel so they don’t dry out.
- Brush the first strip with butter and lay a second piece on top, then brush the second piece.
- Take a spoonful of the filling and place it at the end of the filo strip, leaving space for a 2cm border. Fold the pastry over the filling to enclose it into a triangle. Continue to fold the pastry around the triangle until it is well enclosed. Brush any loose edges with melted butter.
- Place on the prepared tray and cover with a tea towel.
- Continue with the remaining filling.
- Brush the samosas with whisked egg and bake for 25-30 minutes or until golden brown.
Serve with yoghurt, mango chutney and chopped coriander or mint.