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Potato and paneer samosas
- Prep time:
- 15 mins
- Cook time:
- 30 mins
- Serves:
- makes about 24
For a delicious Indian snack or starter try Monisha Bharadwaj's baked vegetarian samosas
Ingredients
- 0.5 tsp dried mango powder
- 0.5 tsp Garam masala
- 300 g waxy Potatoes, boiled, peeled and roughly mashed
- 150g paneer, crumbled
- 1 pinch Salt
- 2 sprigs sprigs Coriander, finely chopped
- 500g Filo pastry, or ready-to-use samonsa strips or spring rolls strips
Method
1. Line a baking tray with kitchen foil and heat the oven to 220C/gas 7.2. In a bowl, mix together the amchoor, garam masala, potatoes and paneer. Season with salt and sprinkle in the coriander.
3. Lay a sheet of pastry on a flat surface. Place a spoonful of the potato mixture in the corner of the sheet.
4. Fold the pastry over the filling to make a triangle-shaped parcel. Repeat the process until all the samosa strips have been used.
5. Place the samosas in the lined baking tray and bake in the oven for 25-30 minutes, turning over once to cook both sides. Serve the samosas hot or cold accompanied with tamarind and jaggery chutney.
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Latest Comment
Absolutely wonderful. Worked with filo pastry. Thank you.