Vegan Samosa

• Produce

  • 2 tbsp Cilantro, fresh
  • 1 tsp Fennel seeds or fennel, powder
  • 5 cloves Garlic
  • 1 1 1/4 cm (1/2 inch piece Ginger
  • 1 tbsp Ginger
  • 1 Green chili
  • 1 tsp Mango powder/amchur
  • 2 Mangoes
  • 3 Potatoes, medium
  • 1/3 cup Raisins
  • 1/2 Red onion

• Baking & Spices

  • 1/3 cup Brown sugar
  • 1/2 tsp Chili powder
  • 1 1/2 tsp Garam masala
  • 1 Salt
  • 1/4 tsp Salt

• Oils & Vinegars

  • 2 tbsp Olive oil
  • 3 tbsp Red wine vinegar

• Nuts & Seeds

  • 3/4 tsp Cumin seeds, whole

• Bread & Baked Goods

  • 1 package Phyllo pastry

• Other

  • 1 teaspoon powder

Found on cilantroandcitronella.com

Description

Ingredients

• 1 package phyllo pastry (about 10 sheets)
• 3 medium potatoes
• 1 green chili
• 1 1/4 cm (1/2 inch) piece of ginger
• 2 tablespoons olive oil, divided
• 3/4 teaspoon whole cumin seeds
• 1 1/2 teaspoons garam masala
• 1/2 teaspoon chili powder (adjust to taste)
• 1 teaspoon mango powder/amchur or a squeeze of lemon juice
• 1 teaspoon fennel seeds or fennel powder
• 1 teaspoon powder
• Salt to taste
• 2 tablespoons fresh cilantro, chopped
• 2 mangoes, peeled and diced
• Half a red onion, finely diced
• 1/3 cup raisins
• 1/3 cup brown sugar
• 5 cloves of garlic, minced
• 1 tablespoon minced ginger
• 3 tablespoons red wine vinegar
• 1/4 teaspoon salt

Directions

• Boil the potatoes in their skins until tender. Drain and set aside to cool. Once cool, remove the skins and dice.
• Mash the green chili and ginger together using a mortar and pestle until it forms a paste. Alternatively, dice the chili and ginger finely.
• Heat 1 tablespoon of oil in a large pan over medium-high heat. Add the cumin seeds and fry until they release their aroma and have turned a couple shades darker in colour. Add the chili-ginger paste and continue frying for about a 30 seconds to a minute until fragrant.
• Lower the heat to medium-low and add the garam masala, chili powder, mango powder (if using), fennel and coriander. Allow to cook for one to two minutes until the spices release their fragrance. Add the diced potatoes and mix well. Mix in the lemon juice (if using) and season with salt to taste. Sprinkle over the chopped cilantro leaves.
• Preheat the oven to 180°C (356°F). Take one sheet of phyllo pastry (cover the remaining sheets with a damp towel to prevent drying out) and place it in front of you with the long sides horizontally and the short sides vertically. Brush it lightly with olive oil. Fold the bottom edge up to the middle, and then fold the top edge down over the middle to meet the fold at the bottom. Now you have one long strip of three layers of pastry.
• Place a heaping tablespoon of potatoes on one side of your phyllo strip. Take the bottom corner and fold it over the filling to meet the top edge, making a triangle. Then fold the triangle over the flat side to reverse the triangle shape. Continue folding it over itself until you reach the end of your phyllo strip. Brush the edges lightly with oil to seal. Repeat with the remaining phyllo pastry sheets and then bake the samosas on a greased baking pan for 20 minutes until golden brown, or as indicated on the phyllo pastry package.
• Simmer all the chutney ingredients in a small pot over medium heat until thickened - about 30 minutes.

Nutrition