For another post on the frugal-licious series we take on of our favorite (albeit not very heathy) snacks: the Samosa!
As you may be aware, we try to follow a plant based whole foods lifestyle as much as possible (why? because your body will thank you now and when you are older). This recipe ain’t it, but we try to make it as healthy as possible by not using salt and oils.
What do you need?
- 1 large potato finely diced (5-10mm cubes)
- 1 large carrot finely diced (as above)
- 2 cloves of garlic (crushed)
- 1 lage Onion finely chopped
- 1.5 cup of (frozen) peas
- 1 table spoon of vegetable oil (optional, a bit of water also works fine)
- 2-3 teaspoons of curry powder (or any spice mix that you want/prefer)
- Salt/peper to tast (we actually don’t use any salt)
- 100ml of vegetable stock (but you can also replace with water and up the spice mix a bit)
- 1 package of 10 square phyllo-dough sheets (preferably with the least amount of ingredients and additives)
Heat the oil/water in a frying pan, add the onions and garlic, mix in the spices and fry until soft. Next, add the vegetables, seasoning and stir will until coated. Add the stock/water, cover and simmer for about 30 min until cooked and a bit mushy.
Next (and this is the easy route), open the packed of phyllo-dough and place on a large oven plate. Make sure that they, if they are just out of the freezer, are warmed up and flexible. Add as much of the mixture in the phyllo-dough as you can (but you are still able to close and seal the sides, see picture below). Put the plate into the oven and bake for about 15-20min at about 200 degrees Celsius (about 390-400F).
sorry for the crappy resolution, we don’t have expensive phones with good cameras (go figure!).
Oh, and you can also make “appelflappen” in exactly the same way. Only insert a mixture of about 3-4 large apples, a cup or two of raisins and table spoon of cinnamon. Make sure you first cook this mixture until tender in a small pan to make sure it shrinks less in the oven. Gives you a appelflap with much more filling.