Ingredients
Chutney
Filling/Masalo
Directions
- 1
In a pan add oil and mustard seeds, let it pop then add chopped onions to sauté
- 2
Once sautéed and small diced potatoes and carrots and frozen peas, stir very well then add all the spices, green chilli, tamarind sauce and lemon juice mixing well. Cover with the lid, stirring really well then cover the lid.
- 3
Add water stir well again and cook until the vegetable is soft. Cooking can take around an hour in slow heat
- 4
With the filo fold the half in triangle shape of a pocket
- 5
Add massalo in the pocket and fold top flap over to seal the pocket with the glue.
- 6
Airfry non-frozen samosas at 170°C for 8-10 minutes. Or aifry frozen samosas at 170°C for 14-16 minutes
- 7
For the Chutney, blitz together coriander, sugar, salt, 1 green chilli, water
