By : Sowmya
Ingredients: 2 - potatoes (boiled and peeled)
1 cup - peas (boiled)
15 to 20 - fillo pastry sheets
1 tsp - cumin seeds
1 tsp - fennel seeds (optional)
1 tbsp - cashewnuts (broken)
2 - green chillies (adjust according to taste)
1 tsp - oil
1 to 2 tbsp - butter (melted, for brushing)
Salt to taste
Method
Prepare the potato peas mixture by frying cumin seeds, fennel seeds, cashewnuts and finely chopped green chillies in a teaspoon of hot oil and then adding the potatoes and peas with salt.
Mix well and keep aside.
Brush a sheet of fillo with melted butter.
Fold it vertically at the center into a rectangle. Brush with butter.
Place 2 tablespoons or potato peas mixture in one corner and fold into a triangle.
Keep folding triangularly through the rest of the sheet.
Stick the edges with a little water.
Brush the top with melted butter.
Repeat for the remaining fillo sheets. Bake in a preheated oven at 400 degrees (Fahrenheit) for 10 minutes.
Flip the samosas and bake for another 10 minutes until golden brown.
Serve fresh with tomato sauce or tamarind chutney
Mix well and keep aside.
Brush a sheet of fillo with melted butter.
Fold it vertically at the center into a rectangle. Brush with butter.
Place 2 tablespoons or potato peas mixture in one corner and fold into a triangle.
Keep folding triangularly through the rest of the sheet.
Stick the edges with a little water.
Brush the top with melted butter.
Repeat for the remaining fillo sheets. Bake in a preheated oven at 400 degrees (Fahrenheit) for 10 minutes.
Flip the samosas and bake for another 10 minutes until golden brown.
Serve fresh with tomato sauce or tamarind chutney
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