Baked Samosa with Sprout Filling

sbs.com.au

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subheading: Stuffing:

1 tbsp oil

½ tsp cumin seeds

½ cup chopped onions

1 tsp green chilli paste

5 to 7 curry leaves

¾ cup soaked beaten rice (poha)

¾ cup cooked dry green gram sprouts

¼ tsp turmeric powder

2 tsp lemon juice

2 tbsp sugar

Salt, to taste

2 tbsp chopped coriander

subheading: Samosas:

12 puff pastry strips (samosa patties)

2 tbsp plain wheat flour

3 tbsp water

Oil, for baking

subheading: Cook's notes:

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified. Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20°C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55 to 60 g, unless specified.

Directions at sbs.com.au

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