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You can serve these at buffets or as a starter with a nice cool mint dip just like the Indians do. It's best to leave the mixture standing in the fridge over night to get the best flavour. Ingredients:
1l-1/2 pounds potatoes, cut into cubes (boil them until al-dente)
A drizzle of oil
1 Onion, diced
2 Garlic cloves, crushed
2 tbsp Tomato puree
3 tsp Garam masala
1 tsp Ground cinnamon
1 tsp Ground fenugreek
1 tbsp Medium curry powder
1/2 tsp Turmeric
4 Pods of green Cardamon (ground up with a mortar & pestle)
2 tsp Ground coriander
2 big handfuls of frozen Peas
3-4 fluid ounces Natural yoghurt
Seasoning
1 Packet of Filo pastry
Melted margarine or butter
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Just click here to get a printer-friendly version of this recipe. • Share it: click to send this recipe to a friend! | | Directions:
Preheat the oven onto Gas mark 5, 190 degrees celcius or 375
degrees F.
Heat the oil in a frying pan. Fry off the onions, when they have
gone soft then add the garlic and fry it off for a minute.
Add spices stir, then add the tomato puree, the frozen peas,
potatoes and the yoghurt. Season to taste.
Cut the filo pastry into strips, the width depends on how big you
want the triangles.
Put one strip down, put some of the mixture onto the bottom of the
strip and then form a triangle, so that the mixture is covered with the filo. Fold it again and again until there is only a little bit of
pastry showing at the top . Put some melted margarine on the top and seal it off. Put another strip down and brush some marg all over it and place the triangle on top of it and fold it up again. Repeat until you have run out of filling.
Put them into the oven for 15-20 mins until golden brown. Serve it up with raita and a salad
It contains gluten, and is suitable for vegetarians. If you are allergic to nuts, don't use any nut based oils.Remember to cover your filo pastry with a damp cloth or it will get hard and you won't be able to use it. Prep time: 20 mins to make the mixture, 20 mins to make the triangles up. Serving sizes: Small=10, Large=5 (estimate) Recipe submitted by: Emma Hellewell
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