Fried vegetable envelope

Name: fried vegetable envelope
Cook time: 60 min
Total time: 180 min
Yield: 4
Cuisine: Indian
Ingredients: 6 sheets filo pastry (frozen), thawed; 2 potatoes approx. 125 g; 1 el oil; 1 shallot shredded; 125 g garden peas freezer; 2 tl fresh ginger root finely chopped; 2 el mild Indian curry paste pot a 283 g; bag fresh coriander; 1 el flour; oil for frying

A nice Indian recipe. The starter contains the following ingredients: filo pastry ((frozen), thawed), potatoes (about 125 g), oil, shallot (shredded), garden peas (frozen), fresh ginger root (finely chopped), mild Indian curry paste (pot a 283 g ), fresh coriander, flour and oil for frying.

Ingredients

Directions

Cover dressing dough with tea towel (against dehydration).
Potatoes boil in 20 minutes in a little water.
Allow potatoes to cool slightly, peel and cut into small cubes.
Fry 1 tbsp oil in frying pan and stir-fry the shallots and garden peas for 2 min.
Stir in ginger and fry it.
Stir in curry paste and 3 tbsp water.
Fry potatoes and coriander through fire.
Blend the mixture with salt.
Halve half of the film.
Place 1 potato mixture on each dough step.
Flour flour with 1 tbsp water to smooth paste and thinly cover the edges.
Carefully fold dough carefully around filling into triangle.
Heat oil in deep frying pan or deep frying pan and samosas with about 3 brown tins in 1 min.
Drain samosas on kitchen paper.
Samosas can be served cold or hot..