Samosas are usually known to be an unhealthy Indian appetiser deep fried and filled with vegetables and some times meat and laden with calories. Here is my version of the ‘Healthy Samosa’ even down to the crispy outer shell.
I do love a good samosa, and even though they are vegan friendly I still would prefer a healthy alternative, and these are it. Perfect bite size portion means that they do go down a little easier and quicker then I would like, but the thin crispy filo basket just adds the perfect texture to each bite.
Clean and lean spicy samosa filling is very flavoursome and for this recipe I did cut down the spice as I’m a hot mamma, love lots of spice and chili in my food so you can probably double the chili powder or add a few fresh chili for an extra punch.
1 Tbsp Oil
1/2 Tsp Cumin seeds
200g Diced Potatoes
1 Large Diced Carrots
1 Large Diced Onions
1/2 Tsp Turmeric
1/2 Tsp Chili
1/2 Tsp Ground Cumin
1/2 Tsp Ground Coriander
1/4 Tsp Salt
Add oil to a pan and heat over medium heat, then add cumin seeds and fry for about 30 seconds
Add diced potatoes, chopped carrots, peas, sweetcorn and finely chopped onions to the pan and stir well.
Add turmeric, chili, ground cumin, ground coriander and salt to the pan and stir well and cook for about 2-3 minutes, add water.
Cook for 20 minutes on low heat until the potatoes are tender.
Cut the filo sheets into small squares
Spray a mini muffin tin with oil, then lay 3-4 sheets at different angles and press down into the muffin pan.
Make a well inside the filo basket
Spoon the samosa filling into the filo baskets
Bake in the oven at 200c for about 12-15 minutes until the pastry crisps up and golden brown. Serve and enjoy.[yumprint-recipe id=’48’]