Cauliflower
Giant potato and cauliflower filo samosa
- 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
Ingredients
-
900 grams
organic potatoes peeled and cubed
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15
pastry sheets
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50 milliliters
oil or butter
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1
leak halved and thinly sliced
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1/2
cauliflower head washed and made into small florets
-
1/2 teaspoon
fresh grated ginger
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2
garlic cloves
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1/2 teaspoon
coriander powder
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4
spring onions finely chopped
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1/4 teaspoon
black pepper freshly ground
-
1
onion finely shredded
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10
fresh curry leaves
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1 tablespoon
curry powder
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1/2 teaspoon
turmeric powder
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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
Directions
- 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.
- Add the finely shaded leek and cook for a further 2 min covered.
- 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.
- Add the cauliflower florets and the chopped leaves * ( see recipe notes ) and cook for another 6-7 min. Add the curry leaves slightly ripped.
- 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
- Preheat the oven at 190*C. Place a parchment paper in a tray. I used 2 pizza trays.
- Place 7 pastry sheets on the parchment paper, brush slightly with a bit of oil or melted butter.
- 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.
- Give both another oil or butter brush over and place both in the preheated oven and bake for 30-40 min.
- 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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