We have chosen this dish because we like indian food. This récipe is a fried or baked dumpling with savory filling, such as seasoned potatoes, onions, peas, meat or lentils. It can take different shapes, including triangular, conical, or crescent shapes, depending on the región.
Mónica Fernández Bustillo, Irene García Gutiérrez y Estela Agudo Pérez, 2º Secundaria
Ingredients (for 20 units)
- 2 small carrot
- 2 small potato
- 8 wild asparagus
- Garammasala 1 teaspoon
- ground curry 1/2 teaspoon
- ground cumin 1/2 teaspoon
- Ground ginger 1/2 teaspoon
- ground black pepper
- vegetable broths
- 250 ml extra virgin olive oil
- 5 filo dough sheets
How to make samosas
Total time: 1h 20 min
- Peel and chop the onion and carrot. Heat a little extra virgin olive oil in a saucepan and cook them over medium heat for five minutes.
- Wash the asparagus well, remove the lower ends and cut into one-centimeter discs. Peel and dice the potatoes and add both vegetables to the pan. Sauté for a couple of minutes before adding the spices. We remove so that they mix well and release their aromas.
- Then add the vegetable broth and cook, better covered, until the potato is tender and the broth has evaporated. It can take 18-20 minutes, depending on the type of potato and the size of the pieces. If the mixture dries up before the potato is tender, add a little more broth. We cool before continuing with the samosas.
- Once the filling is cold, we get to work assembling the samosas. Cut a sheet of phyllo dough into four strips, lengthwise (store unused ones under a damp kitchen towel so they don’t dry out). Place a spoonful of filling at one end and fold into a triangle as shown in the step-by-step photos.
- When we get halfway through, brush the rest of the dough with oil and continue folding until finished. We repeat the operation as many times as necessary until we finish with the filling. Place the samosas on a baking tray covered with parchment paper, brush with a little more oil and bake in the oven, preheated to 200ºC with heat on top and bottom, for 18-20 minutes or until golden.