Beetroot and Coconut Samosa
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Heat
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Serves
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Dietary Info
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Prep 30 mins
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Cook 10 mins
A exciting twist on a tradition Indian snack this one is stuffed full of beautiful beetroot
Hari says
A South Indian diversion from the usual pea and potato samosa, this one has Keralan influences and is packed with energy boosting beetroot. Not only is beetroot good for you it tastes great and looks gorgeous too. The sweetness combined with the texture of toasted coconut if a lovely marriage.
I saw a similar recipe to this many years ago on a TV chat show and I thought it was a great addition to the traditional flavours we are used to seeing on the Indian menu. I have over the years tried a number of different versions some with raisins and some with almonds too but I like this version. It's fairly simple and because I love beetroot I think it makes a fabulous little starter. Give it a go as I would love to hear what you think.
- Ingredients
- Method
Filling
- 500g beetroot
- 2 tbsp rapeseed oil
- ½ tsp mustard seeds
- ½ tsp cumin seeds
- ¼ tsp asafoetida
- 8 curry leaves, finely sliced
- 2 green chillies, finely sliced
- 8 tbsp grated fresh coconut
- 1 tsp salt or to taste
Pastry
- 270g /1 pack of filo pastry (6 sheets cut in half lengthways)
- oil ot butter for brushing, melted
Method
Filling
- Wash the beetroots, remove the leaves and boil, steam or pressure cook them until tender. Once cooled, peel and cut them into small cubes.
- Heat 2 tbsp of oil and add the mustard seeds. Allow them to splutter then reduce the heat and add the cumin seeds.
- As soon as they become aromatic add the sliced curry leaves and green chilli.
- Stir together and cook for a minute before adding the asafoetida.
- Stir in the grated coconut and saute with the spices. Coconut can stick to the bottom of the pan so keep it moving.
- Once the coconut has toasted and dried out add the beetroot and cook for 2-3 minutes until the beetroot is dry. Check the seasoning and add the salt if required, remove the pan from the heat and leave to cool.
Making the samosa
- Slice the filo pastry into long strips about 6cm wide by 30cm long.
- Place a heaped teaspoon of the filling at one corner of the strip then fold the pastry over to cover the filling creating a triangle shape. Keep rolling and folding the strip to produce a triangle shaped pastry.
- When you get to the end brush with some butter to seal it closed. Brush the outside with butter and place on an oven tray.
- Continue with the remaining mixture and once all the samosas are made put them on a baking sheet and cook in the oven until crispy and warmed through (about 20 minutes). This should make about 12 samosas.
Nutritional information
| Typical values* | per Serving |
|---|---|
| Calories | 185 |
| Fat (g) | 9.6 |
| of which saturates (g) | 4.2 |
| Carbohydrates (g) | 22 |
| of which sugars (g) | 4.3 |
| Fibre (g) | 1.9 |
| Protein (g) | 3.5 |
| Salt (mg) | 0.47 |
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Comments
Comments (7)
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Richard
You don’t mention in the recipe how hot the oven should be?-
Hari Ghotra
180C sorry Richard - I will amend!
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Will
Butter? This isn't vegan-
Hari Ghotra
Oh dear - sorry about that wrong category. It's been moved but you can make these vegan by using coconut oil instead. Thanks so much Hari
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Renee
Hello there awesome site and helpful videos, thanks so much, simple and ver handy also for vegans!
What is it in the little dish= something green to go with the beetroot and coconut samosa?
I think just serving the samosas, it needs something to go with, so therefore really curious.
Thank you bye renee-
Hari Ghotra
Hi Renee Yes definitely try the mint chutney its perfect for these. Thanks Hari
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Pal
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