Samosas with raita


For 8 samosas:

  • 120g sweet potato, cut into thick slices and par-roasted for 20 mins
  • 1 clove of garlic
  • 1 tsp garam masala
  • Half tsp mild chilli powder (optional)
  • Third of a tsp dried mint
  • 2 heaped dessertspoons (about one eighth) onion, chopped finely
  • 1 dessertspoon coconut oil
  • Third of a tsp salt
  • 30g (5 dessertspoons) frozen peas, defrosted
  • 75g filo pastry, cut into strips 6-7cm wide
  • Extravirgin olive oil (about 20ml), for layering up the filo

For the raita

  • A spoonful of Greek yoghurt
  • A little finely grated cucumber
  • A squeeze of lime

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