Ingredients
POTATO SAMOSA:--
12 sheets filo or spring roll pastry cut in 25cm x 7cm strips
Egg white lightly beaten
3 large potatoes, peeled, cubed & boiled
1 brown onion finely chopped.
2 red chillies finely chopped
1 tsp crushed garlic
1 tsp black mustard seeds
½ tsp turmeric
½ tsp garam masala
½ tsp salt
½ tsp cumin
½ tsp coriander
½ cup of fresh coriander leaves, finely chopped
2 tsp lemon juice
1 tsp SIDS SALT & PEPPER
Egg white for sealing
Rice bran oil, for frying
MINT CORIANDER RAITA:--
½ cup Greek yoghurt
½ cup mint leaves
½ cup coriander
Pinch cumin
SIDS SALT & PEPPER to taste
Directions
Place all raita ingredients in a blender and blitz until combined, set aside in refrigerator until ready to serve.
Heat oil and sauté onion in a pan until translucent. Add mustard seeds, garlic, ginger, chilli and ground spices and cook 60 seconds until fragrant.
Add the cooked potato and lemon juice.
Set aside to cool before adding coriander and season with SIDS SALT & PEPPER to taste.
Take one strip of filo or spring roll pastry and brush one long edge with egg wash.
Add 1 tbsp of potato mix to pastry and fold into a triangle, repeating until you reach the end of the strip.
Deep fry in medium oil until golden, about 3-4 minutes.
Serve with mint coriander raita.
