| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains |
|
Gabriel’s, Gate |
1 |
servings |
INGREDIENTS
| 1 |
md |
Carrot |
| 1 |
md |
Yellow sweet potato |
| 1 |
tb |
Peanut oil |
| 1/4 |
|
Brown onion; chopped |
| 1 |
|
Clove garlic; chopped |
| 1 |
ts |
Grated ginger |
| 1/2 |
|
Red capsicum; finely diced |
| 1 |
|
Tomato; finely diced |
| 1/2 |
ts |
Curry powder |
| 1/2 |
ts |
Turmeric |
| 1/4 |
ts |
Chilli paste |
| 1/2 |
ts |
Cummin |
| 1/2 |
c |
Shelled peas; cooked |
| 10 |
|
Sheets filo pastry |
INSTRUCTIONS
Peel carrot and sweet potato and steam or boil until soft.
Meanwhile, heat oil in a medium saucepan and fry onion , garlic and ginger
until transparent. Add capsicum and tomato and cook on low heat for about 5
mins, stirring from time to time. Add curry powder, turmeric, chilli paste
and cummin and cook for an extra minute.
Dice cooked carrot and sweet potato and mix with capsicum and tomato
preparation. Leave vegetables to cool.
Brush two baking sheets with a little oil and preheat oven to 200C/400F.
Place two sheets of filo on top of each other, narrow side towards you and
cut in three lengthwise. Place 1 tbsp cold vegetables at the base of one of
the long rectangles of double filo, about 2 cm inside the edge. Now fold
the bottom right hand corner over to meet the left hand side of the
rectangle. This forms a small triangle at the base. Continue folding the
triangle over upon itself, bottom corner towards opposite side, until you
reach the top. Make the rest of the samosas in the same way.
Place the samosas on oiled baking sheet and brush the top of each with a
little oil. Cook in preheated oven 15-20 mins until golden.
Converted by MC_Buster.
Per serving: 188 Calories (kcal); 14g Total Fat; (64% calories from fat);
2g Protein; 15g Carbohydrate; 0mg Cholesterol; 38mg Sodium Food Exchanges:
0 Grain(Starch); 0 Lean Meat; 2 1/2 Vegetable; 0 Fruit; 3 Fat; 0 Other
Carbohydrates
Converted by MM_Buster v2.0n.
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