Vegetable and Chickpea Samosas

Ingredients

• 8 piece phyllo sheets
• 200 g canned chickpeas
• 200 g potatoes
• 100 g onions
• 10 g fresh ginger
• 2 clove garlic
• 20 g fresh cilantro
• 1 tsp cumin seeds
• 1 tsp curry powder
• 0.25 tsp cayenne pepper
• 4 tbsp neutral oil
• 20 g fresh mint
• 100 ml plain yogurt

Instructions

1. Step 1

   Boil the potatoes in salted water for 12 minutes, drain and peel.

2. Step 2

   Cut the cooled potatoes into small dice.

3. Step 3

   Lightly mash the chickpeas with a fork.

4. Step 4

   Heat the oil in a skillet and sauté the cumin, diced onion and garlic for 2 minutes.

5. Step 5

   Add grated ginger, curry and cayenne pepper, cook for 30 seconds.

6. Step 6

   Add potatoes and chickpeas, stir and cook for 3 minutes.

7. Step 7

   Add fresh cilantro, check seasoning and let cool completely.

8. Step 8

   Place 1-2 tbsp of filling on each phyllo sheet and fold into a triangle.

9. Step 9

   Heat the frying oil to 180°C and fry the samosas for 3-4 minutes until golden.

10. Step 10

    Mix yogurt with chopped fresh mint for the chutney.

11. Step 11

    Serve the hot samosas with mint chutney.