Giant Potato and Cauliflower Filo Samosa

Giant Potato and Cauliflower Filo Samosa

Giant Potato and Cauliflower Filo Samosa
Giant Potato and Cauliflower Filo Samosa

"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. Another aspect that I also like about this recipe is that filling is made in one pot and then literally layer some pastry, in a few words, it’s as easy as pie to put this together. This Sri Lankan inspired vegetarian recipe is a pie-like snack or it can make a beautiful meal on its own, nice in taste."

NotesThis recipe will make two pies. Do you guys throw away the greens/ leaves from the cauliflower?! Oh, nooo!! Please don’t! They’re super delicious and such a shame to waste them. I used them here in this recipe washed thoroughly and chopped. Super tasty * Coriander powder it’s super easy to make it at home - by simply roasting the seeds and then putting them in an electric grinder. Coriander powder is great to have in pantry cupboard as it is a great addition to any soup, in casseroles, stews, curries, and marinades.

Serves8 people

Preparation Time15 min

Cooking Time20 min

Ingredients

  • 900 g of organic potatoes peeled and cubed
  • 15 pastry sheets
  • 50 ml oil or butter
  • 1 leak halved and thinly sliced
  • 1/2 cauliflower head washed and made into small florets
  • 1/2 tsp of fresh grated ginger
  • 2 garlic cloves
  • 1/2 tsp coriander powder *
  • 4 spring onions finely chopped
  • 1/4 tsp black pepper freshly ground
  1. 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.

  2. Add the finely shaded leek and cook for a further 2 min covered.

  3. 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.

  4. Add the cauliflower florets and the chopped leaves * ( see recipe notes ) and cook for another 6-7 min. Add the curry leaves slightly ripped.

  5. 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

  6. Preheat the oven at 190*C. Place a parchment paper in a tray. I used 2 pizza trays.

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This looks and sounds amazing! Definitely making this tonight.

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