Summary

Ingredients

• 1 pack filo pastry, 30 cm x 3 cm, vegan
• 200 g peas
• 4 potato (s)
• 2 cloves garlic)
• 1 onion (s)
• 1 carrot (s)
• 2 teaspoons curry powder
• 1 teaspoon garam masala
• 1 teaspoon coriander seeds
• 0.5 teaspoon ½ cayenne pepper
• salt and pepper
• some oil for frying

For the dip:

• 250 g soy yourt (yourt alternative)
• 1 teaspoon agave syrup
• 0.5 ½ bunch mint, chopped
• salt and pepper

Print Recipe Pin Recipe

Instructions

1. Peel the potatoes and carrots and cut into small cubes. Finely chop the onion and garlic. Heat some oil in a pan. Cook potatoes, carrots, peas, and onions over medium heat for 10 minutes. Stir constantly so that nothing burns. Add the garlic and spices and cook for 2 minutes. Season the vegetables with salt and pepper. Set the filling aside and let cool.
2. Divide a sheet of filo into 4 squares. Brush 1 square with water at a time and place a second on top. Put 1 tablespoon of filling on each square. Brush the edge all around with water. First fold the upper corners in towards the middle. Then fold the lower edge up and fold the corners backwards. Brush the samosas with oil and place on the baking sheet. Proceed in this way until the filling is used up. Bake the samosas at 180 ° C for 10-15 minutes.
3. In the meantime, mix the yoghurt with the agave syrup and the mint and season with salt and pepper. Serve the dip with the warm samosas.