I’m trying to learn/create more savoury dishes in attempt to cut down on sugar…these were made for my nephew’s birthday party, along with sausage rolls. Both went down well!
These were lovely and crispy when fresh, though by the time I took them to the party the next day the pastry became soft. If you can, I’d recommend heating them up in the oven before serving so they crisp up again.
I made up the recipe and this was my first time trying it out. It tastes like a samosa with a crispy casing (when fresh). My partner made spiced tomato and yoghurt dips to accompany them. 🙂
They’re quite fiddly to make, so I’d recommend asking someone to help or set aside several hours to make them. Then again, I tend to bake at as leisurely pace~
3 Potatoes (quartered)
2 Carrots (diced)
1 Cauliflower (small florets)
3″ Fresh Ginger (grated)
Potato Water (from boiling the potatoes)
1 tsp Coconut Powder
1 tsp Palm Sugar
Filo Pastry (cut into approx. 10x10cm squares)
Ground Pepper (mixed, or just black)
- Peel and chop the potatoes and boil them until cooked. As with all root vegetables, place them in cold water with a little salt and let it come to a boil – this way it cooks evenly.
- While the potatoes are cooking, prepare the carrots, cauliflower and ginger.
- In a large frying pan/wok, heat some oil and start gently frying the grated ginger. Add approximately 2 tbsp each of garam masala, curry powder (depending on its spice level); 1 tsp cumin, coriander and coconut powder; tomato puree and palm sugar. Loosen with potato water if necessary.
- Add the carrots and cook on a medium heat. The ones I had were a little bitter so I had to cook them more than I’d like to. To compensate, I didn’t cook the cauliflower all the way through so that they would remain crunchy. Add the peas last, since they don’t take long to cook. Taste test throughout and season with salt/papper/additional spices as necessary.
Keep the pieces small so that you get a good mix of veggies in each pasty.
- Once the potatoes have cooked through, drain in a bowl to save the water.
- To make Spicy Aloo, heat a big knob of butter with some oil and add a generous helping of cumin seeds and ground cumin and ginger (~1 heaped tablespoon each). Heat gently to release the spices’ aroma, then add the boiled potatoes. Shake them around the pan so that the potatoes break up and really absorb the mixture. Season with plenty of salt and pepper. Taste check throughout and adjust accordingly.
When we make this as a side dish, we normally
cook it down more so that it has a crunchy,
spicy crust. For this recipe though, I left it
quite soft and fluffy so I could mush down
into the overall vegetable mixture.
- Cut into the potatoes with a wooden spoon/spatula so that they’re roughly the same size as the other vegetables before adding them to the mix. Combine thoroughly and check for seasoning. I felt the mixture was dry at this point, so I added a big dollop of butter and mixed in potato water until I felt it was of a decent consistency. Leave to cool.
I know this doesn’t look appetising but trust me, it tastes great. 😉