Giant potato and cauliflower filo samosa

May 24, 2018
0 Ratings
Photo by Ramona's Cuisine
  • Prep time 15 minutes
  • Cook time 20 minutes
  • Serves 8 people
Author Notes

This samosa, despite being almost made from scratch is so easy to make and a lot healthier than the regular deep fried samosas, it contains potato and cauliflower and some spices and it is seriously delicious. —Ramona's Cuisine

What You'll Need
  • 900 grams organic potatoes peeled and cubed
  • 15 pastry sheets
  • 50 milliliters oil or butter
  • 1 leak halved and thinly sliced
  • 1/2 cauliflower head washed and made into small florets
  • 1/2 teaspoon fresh grated ginger
  • 2 garlic cloves
  • 1/2 teaspoon coriander powder
  • 4 spring onions finely chopped
  • 1/4 teaspoon black pepper freshly ground
  • 1 onion finely shredded
  • 10 fresh curry leaves
  • 1 tablespoon curry powder
  • 1/2 teaspoon turmeric powder
  • 1 1/2 teaspoons Himalayan pink salt
  • 1-2 green or red chillies optional
  • 1/2 teaspoon mixed seeds cumin, mustard, fenugreek and black sesame
  • 2 tablespoons mango pickle to serve with
  1. Chop onion and place into a deeper pan with 1 tbsp oil or butter along with the garlic, seeds and chilli if you choose to use. Cook for 2 min covered stirring occasionally.
  2. Add the finely shaded leek and cook for a further 2 min covered.
  3. Add the curry powder, black pepper, salt, turmeric powder and the cubed potatoes. Stir well and add a drizzle or two of water or milk. Cook covered for 10 mins stirring from time to time.
  4. Add the cauliflower florets and the chopped leaves * ( see recipe notes ) and cook for another 6-7 min. Add the curry leaves slightly ripped.
  5. When the potatoes and the cauliflower are soft, it’s ready. Grab a fork or a potato musher and partially mush some of the potatoes. You want some chunks too for texture so do not mush it completely. Mix
  6. Preheat the oven at 190*C. Place a parchment paper in a tray. I used 2 pizza trays.
  7. Place 7 pastry sheets on the parchment paper, brush slightly with a bit of oil or melted butter.
  8. Spoon 1/4 of the potato filling in the centre of the pastry in a shape that you like (I chose a round one this time). Place the other set of 7-8 sheets over this, brush with oil or butter and spoon the other 1/4 of the potato filling in a shape that corresponds to the one underneath and then fold the pastry over (the one from underneath too) forming a pie like round huge samosa. Repeat with the other.
  9. Give both another oil or butter brush over and place both in the preheated oven and bake for 30-40 min.
  10. When ready, take out of the oven, allow it to cool slightly and serve with some spring onions and chilli sprinkle. I like it with a mango pickle - very nice

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