Ingredients
- 1 small onion, finely diced
- 1 clove of garlic, minced
- 1/4 teaspoon fresh ginger, minced
- 1 cup of potatoes, peeled diced and cooked
- 1 cup of canned chick peas
- 1 tablespoon of madras curry spice mix
- 1/4 teaspoon tumeric
- pinch of cinnamon
- pinch of chili flakes
- 1/2 cup of coconut milk
- 1 package of phyllo dough
- 1/2 cup of olive oil
Preparation
Step 1
In a sauce plan over medium high heat, gently cook the onion and garlic till soft, tender and without colour, for 5-6 minutes. Add the ginger, curry powder, and tumeric powder and continue to cook for 3 to 4 minutes. Next, add the cooked potatoes and chick peas, followed by the chili and coconut milk. Gently simmer for 10 to 15 minutes and all liquid has been absorbed. Mash the mixture using a potato masher till a course consistency is reached. Then allow to cool for at least 4 hours. Once cold, you can roll out the phyllo dough, brush with a little olive oil and fold into the triangular samosa shape. You can make small ones for appetizers, medium sized for snacks or large ones for light lunch or supper. Bake in a preheated oven 350 degrees, 10-12 minutes or till light golden brown.