Vegetable Somosa

Recipe from  "What's Cooking Vegetarian" by Jenny Stacey
These Indian snacks are perfect for a quick or light meal, served with a salad. They can be made in advance and frozen for ease.

Makes 12
Ingredients
Filling:
2 Tbsp. vegetable oil
1 onion, chopped
1/2 tsp. ground coriander
1/2 tsp. ground cumin
pinch of turmeric
1/2 tsp. ground ginger
1/2 tsp. garam masala (I found this at the health food store)
1 garlic clove, crushed
1 1/2 cups potatoes, diced
1 cup frozen peas, thawed
2 cups fresh spinach, chopped

Pastry:
12 sheets of philo (filo) pastry
oil for deep fry

1. To make the filling, heat the oil in a skillet and saute the onion for 1 to 2 minutes, stirring constantly, until softened. Stir in all of the spices and garlic and cook for 1 minute.
2. Add the potatoes and cook, over gentle heat for 5 minutes, stirring,  until they begin to soften.
3. Stir in the peas and spinach and cook for a further 3 to 4 minutes.
4. Lay the filo pastry sheets out on a clean counter and fold each sheet in half lengthwise.
5. Place 2 Tbsp. of the vegetable filling at one end of each folded pastry sheet. Fold over one corner to make a triangle. Continue folding the pastry in this way to make a triangle packet and then seal the edges by brushing with a little water.
6. Repeat with remaining filling.
7. Heat the oil for deep-frying to 350 degrees F or until a cube of bread browns in 30 seconds. Fry the samosas, in batches, for 1 to 2 minutes, until golden. Drain on absorbent paper towels and keep warm while cooking the remainder. Serve at once.

Yogurt Sauce
2/3 cup unsweetend yogurt
2 Tbsp. chopped mint  or 2 tsp. dry
1/2 tsp. turmeric
1 garlic clove, crushed
fresh mint, to garnish.

Mix all ingredients and put into serving bowl.


If you double the pastries don't double the sauce.