Preparation time is 20minutes
Cook time is 15minutes
Total time is 35minutes
Serve is for 12 people
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Difficulty level: 2 out of 4
10 Ingredients
Number of servings
12
- 3tablespoons canola oil
- 400grams carrots (peeled and grated)
- 4 spring onions (chopped)
- 120grams peas (frozen)
- 2 cloves garlic (peeled and minced)
- 2teaspoons garam masala
- 1/2teaspoons cumin
- 1/2 bunch coriander (fresh, chopped)
- 100grams chickpeas (canned, drained)
- 12 sheets filo pastry
Nutrition per serving
638kJ / 152Cal
638 Kilojoules or 152 Calories
7% of daily energy intake*
Protein
3.9grams
Fat
5.5grams
Carbs
20.7grams
Sugars
4.8grams
Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.
Description
These lighter carrot and chickpea samosas are crispy and delicious.
Method
Step 1 of 4
Heat a tablespoon of oil in a large non-stick pan on a medium high heat and fry the carrot, spring onions, peas and garlic for 4-5 minutes. Stir in the garam masala, cumin, fresh coriander, garlic and chickpeas and cook for 2 more minutes, lightly crushing the chickpeas as they heat through.
Step 2 of 4
Pre-heat the oven to 180°C/160°C fan-forced. Lay the filo pastry out on a work top and have the remaining oil and a pastry brush ready.
Step 3 of 4
Place a spoonful of filling on the bottom left corner of one of the sheets, fold over the top right corner to make a triangular shape. Continue folding over until you have a triangular shaped samosa. Repeat with the remaining filling and pastry to make 12 samosas.
Step 4 of 4
Brush the top of the samosas with oil, place on a baking tray and bake for 20 minutes until golden and crisp.
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