Mr S loves somosas, but they are expensive to buy. However they are easy to make if you have some filo pastry. My daughter gave me half a packet the other day which was left over after she had made a meal. I made vegetarian frugal samosas with some of it. If I had some left over curry I could have just used that, but the veg ones are more authentic.
I had been harvesting bits from my garden in the morning. With it being winter there isn’t much. However I did have some homegrown peas in the freezer. Not a lot of vegetables are needed. As you can see, I used red and green mini peppers, radishes, onion, spinach, Swiss chard and peas. You can used what ever you have.
I gently fried these in a bit of oil until soft.
Curry powder can then be added, but I had a curry paste made in the fridge. The recipe for the paste is in the lentil and sweet potato curry
I then used the filo pastry to make the somosas. Easy instructions to fold them can be found on the internet. The filling needs to be just damp and not full of liquid. My filo pastry was a bit torn and so they were a bit of a patch work. Some people use a pastry brush to put melted butter between the layers, but I just put it on the outside to save money and calories. I used minimal pastry as well. Nothing needs to be perfect to taste nice.
They were then cooked in the airfryer at 200⁰C until golden and crispy.
We had ours as part of a pickie lunch with a yoghurt and mint dip. It is a great way to use up fridge gravel. Sometimes I make them for buffets if we are entertaining, or for starters.
These can be frozen before being cooked, or kept in the fridge for a few days in a sealed container, cooked or uncooked. They do tend to go softer in the fridge and so we airfry them for a minute before eating them if stored that way. These can also be fried or cooked in the oven. They literally took me 15 minutes to make, and 15 mins to cook.
