Cauliflower and Pea Samosas
Samosas are one of the most well-known and versatile dishes in Indian cuisine, re-imagined across the world. This cauliflower and pea version is inspired by North Indian vegetarian traditions, where meat-free fillings are elevated with creative spicing. The combination of cauliflower and peas is both comforting and refreshing, highlighted by turmeric and cumin. The kitchen fills with fragrant spices as the samosas bake to a golden crisp in the oven – a true comfort food, perfect as a weekend treat, for entertaining, or even as a snack. Serve with mint or yogurt dipping sauce for an even fresher experience.
Ingredients for this recipe
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Preparation Steps
1
Cut the cauliflower into florets, then cook in lightly salted water for 5-6 minutes, or until tender. Drain and mash with a fork until a coarse purée forms. Tip: Do not overcook, as the filling will become watery and more difficult to handle.
2
Blanch the green peas in boiling water for 2-3 minutes until crisp-tender, then drain. Finely chop the onion, garlic, and ginger.
3
Heat the oil in a skillet, add the onion, garlic, and ginger, and sauté until golden brown. Stir in the turmeric and cumin and cook for another minute, until fragrant.
4
Add the mashed cauliflower and cooked green peas to the spiced base. Season with salt and mix well. Cook together for 2-3 minutes, then let it cool completely. Tip: If the mixture is too wet, add a little breadcrumbs.
5
Cut the filo pastry sheets into long strips. Place a tablespoon of filling at the end of one strip, then fold it up in a triangular shape. Moisten the end with water to seal well.
6
Place the filled samosas on a baking sheet lined with parchment paper, brush the tops with a little oil, and bake in a preheated oven at 400°F (200°C) for 15-20 minutes, or until golden brown and crispy. Tip: Turn them halfway through for even browning.
