Crispy Chana Saag Samosas

Chana saag is one of our favourite things to eat. We fold this curry in crispy filo sheets to create these delicious samosas

Ingredients

-1 samosas+

Metric

Method

1. 1

   Put 1 tablespoon of coconut oil into a frying pan over a medium heat. As soon as the oil has melted, add the onion and fry for 8 minutes.

   
2. 2

   Add the garlic, ginger, green chilli, 1/2 teaspoon of salt, cumin seeds, fennel seeds and garam masala to the pan. Fry for 3 minutes.

   
3. 3

   Next add the tomatoes and fry for 5 minutes.

   
4. 4

   Add the chickpeas and spinach and fry for 5 minutes, or until the spinach has wilted and most of the liquid has gone. Then add the coriander along with the lemon juice. Stir, then remove the pan from the heat and leave to cool completely.

   
5. 5

   When you’re ready to start building the samosas, first preheat the oven to 180°C fan / 400°F. Unroll the filo pastry on a clean worktop. Slice the sheets in half lengthwise, then pull out one sheet to work with. Tip: cover the remaining pastry sheets with a tea towel to prevent them drying out. Brush your pastry sheet with coconut oil (you’ll need to melt it down if the oil is solid), then place another sheet on top. Brush the second sheet with coconut oil, then spoon 3 generous tablespoons of the curry mixture in a bottom corner of the sheet. Fold the pastry over the curry mixture to create a triangle, then repeat this fold until you’ve run out of pastry and have 2cm (1”) or so left. Finally, using a pair of scissors, cut a semi-circle into the remaining 2cm (1”) of pastry from each corner, then tuck the pastry into the samosa. Repeat until you’ve used all the curry mixture and assembled 8 samosas.

   
6. 6

   Transfer the samosas to a baking tray. Brush them with coconut oil, then sprinkle one side with nigella seeds. Bake for 25–30 minutes, or until the filo is golden brown and crispy all over. Serve with mango chutney. Yum!