Recipe

Yield: 12-15  medium samosa

Ingredients:

  • 500 grams of sweet potato (aprox. 2 big potatoes)
  • Vegetable oil (For frying)
  • 1 red onion
  • 5 cm ginger
  • 2 cloves of garlic
  • 1 big chili
  • 1 bundle of cilantro
  • 1 – 2 tbsp red curry paste
  • 2 tsp nigella seeds / black sesame seeds
  • 200 grams of fresh spinach
  • 1 package of phyllo pastry


How to make it:

  • Peel & dice the sweet potatoes
  • Pour the diced potatoes into a a bowl and put on a microwave lid (or use a microwaveproof tub with lid)
  • Put it into the microwave, and heat it until the potatoes has softened (aprox. 7-8 minutes)
  • Dice onions, garlic, chili (with or without seeds) & ginger
  • Cut the stalks of the cilatro, and chop the stalks finely
  • Wash the spinach
  • Heat some oil in a pan and add the onions
  • Fry & stir the onions until they are soft
  • Add chili, ginger, garlic & cilantro stalks
  • Fry & stir it all, for a minute
  • Add red curry paste & nigella/black sesame seeds – Stir it
  • Add spinach ans 2 tbsp of water
  • Fry the spinach until all of the spinach has collapsed
  • Add sweet potatoes
  • Stir & mash it all together, with a spoon
  • Let it cool down afterwards
  • Take your phyllo pastry, roll out each sheet and place one in front of you
  • Cut it in strips, in a fitting size
  • Place a strip of pastry vertical in front of you, and start with placing a spoon full of mash on the left side of the strip and then fold the other side as a triangle over it.
  • Continue this way, until you reach the bottom. Take the last strip of pastry – brush with water, and close the samosa
  • Do the same thing with the rest of the samosas
  • Pour oil in a pot or deep frying pan
  • Heat the oil on medium heat.
  • Once the oil is hot, fry the samosas in batches of 2 – 3
  • Leave them in the oil, until they are golden & crispy (make sure to flip the samosas)
  • Transfer the samosas to a plate lined with paper towels to drain any extra oil
  • Serve with Tzatziki


I haven’t made a how to guide of this yet, so I have borrowed one below from: Sabaahkitchendelights


⇒ TIP:
In our home, we eat samosas only with Tzatziki. Both me & my boyfriend think they are very satiating.
It is just the kids of cozy tapas dinner 🙂

You can use the rest of the cilatro (leaves), to make a side salad


TIP:
Even though you don’t like cilatro (like most people, unfortunately), you can eat this – Don’t let it scare you that it contains cilantro.
The stalks don’t give the dish that soapy taste (some people think it have).
My boyfriend hate cilantro, but love these samosas


⇒ TIP:
You have to use the phyllo pastry right away, after it has thawed up.
The longer you wait, the more dry the pastry gets.
The pastry are very thin, and therefore it rips easerly – like a piece of paper

Concentrate while you roll out the pasty. It is also a good idea to have a wet dishtowel at your side, to moisten the pasty once in a while, in case it gets too dry
(Don’t let my words scare you, from trying to make it ;))

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