1 tbsp mild curry powder
1 tsp amchoor (dried mango powder)
400g potatoes, peeled & mashed
110g fresh or frozen peas
4 tbsp finely chopped coriander leaves
1 fresh red chilli, deseeded & finely chopped
3 large sheets filo pastry
- Spray a large non stick frying pan with Fry Light and place over a medium heat. Add the curry powder, amchoor, potatoes and peas and stir fry for 4-5 minutes. Remove from the heat and add the coriander leaves and chilli, season well with salt & set aside.
- Preheat the oven to 190c/Gas 5. Line a large baking sheet with baking parchment. Working swiftly, place the three filo sheets on top of each other and cut them in half, lengthways to give you a total of six strips of filo per sheet (18 strips in total)
- Lay the sheets on a clean work surface and lightly spray with Fry Light. Place a teaspoonful of the potato filling at the bottom of each strip and fold the pastry diagonally to enclose the filling & make a triangle, repeat with each strip (you will use 3 strips per samosa), repeat all these steps until you have used all the filo pastry.
- Place the samosas in a single layer on a baking sheet, spray with Fry Light & bake for 15-20 mins or until golden brown.
1 syn each on green & extra easy