You will need
For the samosas:
250g cooked beetroot
½ tsp ground cardamom
25g raisins
30g coconut, finely grated
3–4 tbsp caster sugar
30g ricotta cheese, crumbled
125g unsalted butter
250g filo pastry
2 tbsp black poppy seeds
2 tbsp white sesame seeds
Icing sugar, to dust
For the lime dip:
110g soft dark brown sugar
Finely grated zest and juice of ½ lime
Method
1. Finely grate the beetroot and strain off any of the juices. Heat a frying pan and put in the grated beetroot with half the cardamom. Cook just until no moisture remains in the beetroot. Add the raisins, coconut and sugar and continue to cook for a few more minutes. Remove from the heat and allow to cool in a bowl. Now crumble in the ricotta and add the remaining cardamom. Mix well and set aside.
2. Preheat the oven to 200°C/gas mark 6. Melt the butter. Lay a sheet of filo pastry on a work surface and brush with melted butter. Place a second sheet on top to fit exactly over the first, then cut the filo pastry into strips about five centimeters wide.
3. Spoon a heaped teaspoon of filling into one corner of the strip. Fold the right corner of the strip over to the left side to create a triangle. Continue to fold the triangle along the strip until you reach the end, and cut off any surplus pastry. Repeat until you have used up all the pastry and filling.
4. Brush the samosas liberally with butter and sprinkle with poppy and sesame seeds. Bake in the hot oven for 10 to 12 minutes, until the pastry is cooked and golden.
5. For the dip, put the jaggery or sugar into a saucepan and add 200 mililitres of water. Cook over a low heat, stirring, until the sugar dissolves, then increase the heat and cook until syrupy. Add the lime zest and juice and leave to cool. Drizzle the lime dip over the samosas and dust with icing sugar to serve.
Recipe, Reza’s Indian Spice by Reza Mahammad (Quadrille)
Click here to go to the original article on Red Online
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