Ever had a samosas? They are small triangles of love filled with deliciousness. And you can’t eat just one! I had about 5 before hiding them from myself – which never works by the way, because as the person hiding the items, you know where they are, so you end up being the “finder” of the items about 5 mins later. I really loved these and was so glad they came out as great as I had hoped they would. They were fairly easy, too. The most time consuming part is the fillo dough, but even that wasn’t too bad. The yogurt dip was an afterthought and ended up being one of the best parts, so glad I went for it!
The following morning I made some hash out of the leftover veggie mixture, and topped with with a poached egg. It was SO GOOD. Adding a photo of that as well, just to make you jealous.
2 garlic cloves
2 large golden beets, peeled and cut into chunks
5 baby potatoes, peeled and cut into chunks (this is what I had on hand, but you can use 1 regular potato)
2 medium carrots, peeled and cut into chunks
1 large shallot, minced
1-inch piece fresh ginger, minced well
1/4 teaspoon cumin
1/4 teaspoon coriander
1/4 teaspoon cardamom
1/4 teaspoon turmeric
1/4 teaspoon white pepper
Good pinch salt
1 box fillo dough, defrosted
For the dip:
1 cup plain Greek yogurt
1 tablespoon chopped fresh cilantro
1/8 teaspoon teaspoon coriander
1/2 teaspoon lime juice
Preheat oven to 375 degrees. Place the beets and garlic cloves in a large aluminum foil pack with some olive oil, and roast for 45 minutes or until fork tender. Boil the potatoes and carrots together until fork tender, then rinse under cold water. In a few batches, place the beets and potato/carrot mixture in the food processor and mix until smooth, but still a little chunky. Saute the shallot and ginger in some olive oil, then add the combined vegetable mixture along with all add all the spices, adding more olive oil as needed. Mix well for 1-2 minutes, then turn off the heat.
For the fillo dough – place one sheet on a flat surface and brush with olive oil. Place another sheet on top, and brush that with olive oil as well. Continue until you have 4 sheets total. Cut the dough into 5 longs strips. Place a dollop of the mixture onto the end of the dough, and fold like you would a flag (see below video after the photos!) Place on a parchment paper lined baking sheet, and cover with a damn towel until all samosas are ready for the oven. This will help the dough to not dry out. Bake for 20-25 minutes or until golden brown.
To make the dip, simply mix all the ingredients together. Serve with the warm samosas!
Morning hash leftovers with a poached egg!