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Masala dosa filo samosas recipe

Masala dosa filo samosas recipe

1 rating

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

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
Low in saturated fat and low in sugar

Each serving contains

  • Energy

    300kj
    71kcal     4%

  • Fat

    2g 3%

  • Saturates

    0g 1%

  • Sugars

    1g 1%

  • Salt

    0.5g 7%

of the reference intake
Carbohydrate 11.2g Protein 1.6g Fibre 1.1g

Method

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. 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.

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