- 4
Ingredients
- 2 tablespoons sunflower oil
- 1/2 teaspoon cumin seeds
- 1/2 teaspoon turmeric powder
- 1/4 teaspoon chilli powder
- 1 teaspoon coriander powder
- 300 g potatoes, peeled, cut into small cubes, boiled and drained
- 150 g frozen green peas, cooked and drained
- Salt
- 500 g frozen ready-to-use filo pastry
Preparation
Step 1
Heat the oil in a heavy saucepan and fry the cumin seeds until they turn dark, for a few seconds. Reduce the heat.
Add the spice powders and stir in the potatoes at once as the spice powders will scorch easily. Add the peas and salt and cook until well blended, for a couple of minutes.
Line a baking tray with tinfoil and preheat the oven to 220C/gas 6.
Lay a sheet of pastry on a flat surface. Fill with a bit of the potato and pea mixture. Fold the pastry to make a triangle and continue similarly for the rest of the filling. (Folding technique: lift the top centre corner and fold over the filling to be in line with the bottom edge, making a triangle shape. Now lift the right bottom corner over to the top and then the top left down again. Carry on until you have a triangular parcel).
Bake in the oven for 25-30 minutes, turning over once to cook both sides.
Serve hot.