Masala dosa filo samosas recipe
Stuff filo pastry with spiced potatoes, chilli and onion then bake until golden and crispy. Serve with a fiery tomato and garlic chutney - perfect for your Diwali celebrations!
See method- Makes 24
- Takes 1 hr plus cooling
- 71 calories / serving
- Freezable
- Dairy-free
- Vegan
- Vegetarian
Ingredients
- 550g floury potatoes, peeled and cut into medium cubes (about 3cm)
- 3 tbsp vegetable oil
- 1 tsp mustard seeds
- 10 dried curry leaves
- 2cm piece fresh ginger, peeled and finely chopped/grated
- 1 green chilli, finely chopped (and deseeded for less heat)
- 2 tsp ground turmeric
- 1 onion, diced
- ½ lemon, juiced
- 15g fresh coriander, roughly chopped
- 12 sheets filo pastry
- nigella seeds (optional)
For the tomato, chilli and garlic chutney
- 1 large tomato
- 2 red chillies
- ½ tsp ground cumin
- ½ tsp kashmiri chilli flakes (or sweet paprika)
- 2 garlic cloves, peeled
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Shop ingredientsEach serving contains
- Energy
- 300kJ 71.0kcal
- Fat
- 2g
- Saturates
- 0g
- Salt
- 0.4g
- Sugars
- 1g
of the Reference intake
Carbohydrate 11.2gProtein 1.6gFibre 1.1g
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Method
- Cook the potatoes in a large saucepan of boiling water for 10-12 mins until tender but not falling apart. Drain and set aside to steam dry.
- Meanwhile, heat 1 tbsp of the oil in a large frying pan over a high heat. Add the mustard seeds and sizzle for 20 secs, then add the curry leaves, ginger, chilli and turmeric. Reduce the heat to medium and cook for 2 mins or until fragrant. Add the onion and fry for 5 mins or until soft, adding a splash of water halfway through.
- Stir in the cooked potatoes, 1 tsp salt, the lemon juice and coriander, adding a splash of water if it starts to stick, and continue cooking for a further 5 mins. Roughly mash some of the mixture – it should be textured, not smooth. Set aside to cool completely until ready to make the samosas.
- Preheat the oven to gas 6, 200°C, fan 180°C. To assemble, lay a sheet of filo on a work surface and lightly brush all over with a little of the remaining oil. Top with a second sheet of filo and brush with more oil. With a long edge facing you, cut vertically into 4 strips about 8cm wide.
- With the short edge facing you, spoon a heaped tablespoon of the masala dosa filling into the bottom left corner of a pastry strip, leaving some space at the edge – around 10mm. Fold over to the right edge to make a triangle, then continue to fold, working your way up the strip. Brush with a little more oil if needed to help the edges stick. Transfer to a lined baking tray and repeat with the remaining filling and filo pastry.
- Brush the samosas with a little more oil, then scatter with nigella seeds, if you like, before baking for 15-20 mins until crisp and golden.
- Meanwhile, put all the chutney ingredients in a blender with ½ tsp salt and blitz until smooth. Keep in the fridge until ready to serve alongside the samosas. The chutney can be made a day or two before and kept in an airtight container.
- See more Diwali recipes
Freezing and defrosting guidelines
Freeze blended chutney and uncooked samosas; bake from frozen for 20-25 mins. In order to enjoy optimum flavour and quality, frozen items are best used within 3 months of their freezing date. For more tips on freezing and defrosting food, read our article Love Your Freezer.
