Beetroot samosas

Beetroot samosas

By
From
Reza’s Indian Spice
Makes
12-15

We always expect samosas to be savoury. In this unusual recipe, a sugared sweetness breaks through the earthiness of the beetroot, while the ricotta cheese gives a lovely richness. Make sure you don’t use beetroot in vinegar… that would be a bit of a disaster! This is a wonderful way to convince beetroot naysayers to think again.

Ingredients

Quantity Ingredient

For the samosas

Quantity Ingredient
250g cooked beetroot
1/2 teaspoon ground cardamom
25g raisins
30g coconut, finely grated
3-4 tablespoons caster sugar
30g ricotta cheese, crumbled
125g unsalted butter
250g filo pastry
2 tablespoons black poppy seeds
2 tablespoons white sesame seeds
icing sugar, to dust

For the lime dip

Quantity Ingredient
120g jaggery
or 110g soft dark brown sugar
1/2 lime, finely grated zest and juiced

Method

  1. Finely grate the beetroot and strain off any of the juices. Heat a frying pan and put in the grated beetroot with half the cardamom. Cook just until no moisture remains in the beetroot. Add the raisins, coconut and sugar and continue to cook for a few more minutes. Remove from the heat and allow to cool in a bowl. Now crumble in the ricotta and add the remaining cardamom. Mix well and set aside.
  2. Preheat the oven to 200°C. Melt the butter. Lay a sheet of filo pastry on a work surface and brush with melted butter. Place a second sheet on top to fit exactly over the first, then cut the filo pastry into strips about 5cm wide. Spoon a heaped teaspoon of filling into one corner of the strip. Fold the right corner of the strip over to the left side to create a triangle. Continue to fold the triangle along the strip until you reach the end, and cut off any surplus pastry. Repeat until you have used up all the pastry and filling.
  3. Brush the samosas liberally with butter and sprinkle with poppy and sesame seeds. Bake in the hot oven for 10–12 minutes, until the pastry is cooked and golden.
  4. For the dip, put the jaggery or sugar into a saucepan and add 200ml of water. Cook over a low heat, stirring, until the sugar dissolves, then increase the heat and cook until syrupy. Add the lime zest and juice and leave to cool. Drizzle the lime dip over the samosas and dust with icing sugar to serve.
Tags:
Indian
spice
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