About this recipe:Beef and potatoes are the main ingredients folded inside these wonderful deep fried samosas. Chicken livers may be substituted for beef, if you choose. My friend from Bangladesh gave me this savoury, spicy recipe. You just can't buy better in the shops.
2 large potatoes, peeled
150g frozen garden peas, thawed
2 tablespoons vegetable oil
1/2 teaspoon cumin seeds
1 bay leaf, crushed
2 large onions, finely chopped
4 cloves garlic, crushed
1 tablespoon minced fresh root ginger
1/2 teaspoon ground black pepper
1 1/2 teaspoons salt
1 teaspoon ground cumin
1 teaspoon ground coriander
1 teaspoon ground turmeric
1 teaspoon chilli powder
1/2 teaspoon ground cinnamon
1/2 teaspoon ground cardamom
2 tablespoons chopped fresh coriander
2 tablespoons chopped green chillies
1L oil for deep frying
1 packet filo pastry
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Method Prep:20min › Cook:20min › Ready in:40min
Bring a medium saucepan of lightly salted water to the boil. Stir in potatoes and peas. Cook until potatoes are tender but still firm, about 15 minutes. Drain, mash together and set aside.
In a large saucepan over medium high heat, heat the oil. Brown cumin seeds and bay leaf. Mix in onions and mince. Cook until mince is evenly brown and onions are soft, about 5 minutes. Mix in garlic, fresh ginger. Season with black pepper, salt, cumin, coriander, turmeric, chilli powder, cinnamon and cardamom. Stir in the mashed potato mixture. Remove from heat and chill in the fridge for 1 hour, or until cool.
Heat oil in a large, heavy saucepan over high heat.
Mix coriander and green chillies into the potato and beef mixture. Place approximately 1 tablespoon of the mixture onto each filo sheet. Fold sheets into triangles, pressing edges together with moistened fingers.
In small batches, fry until golden brown, about 3 minutes. Drain on kitchen roll and serve warm.