Seaweed Samosas
Seaweed Samosas are a delicious and unique dish from Devonian cuisine that combines the flavors of the sea with a crispy, golden pastry. These samosas are perfect as an appetizer or a light meal, and they are sure to impress your guests with their exotic taste.
Ingredients
- 1 cup dried seaweed
- 2 cups mashed potatoes
- 1 onion, finely chopped
- 1 teaspoon cumin seeds
- 1 teaspoon garam masala
- 1 teaspoon turmeric
- 1 teaspoon salt
- 12 sheets of phyllo pastry
- Vegetable oil for frying
Instructions
- Soak the dried seaweed in water for 10 minutes, then drain and chop it finely.
- In a large bowl, mix the chopped seaweed, mashed potatoes, onion, cumin seeds, garam masala, turmeric, and salt until well combined.
- Place a sheet of phyllo pastry on a clean surface and brush it lightly with vegetable oil.
- Place a spoonful of the seaweed-potato mixture at one corner of the pastry sheet, then fold the pastry over to form a triangle. Continue folding the pastry in a triangle shape until the entire sheet is used up, sealing the edges with a little water.
- Heat vegetable oil in a pan over medium heat, then fry the samosas until golden brown and crispy on all sides.
- Remove the samosas from the pan and drain on paper towels to remove excess oil.
- Serve the seaweed samosas hot with your favorite chutney or dipping sauce.
Cooking & Preparation
- Preparation time:
- 20 minutes
- Cooking time:
- 25 minutes
- Total time:
- 45 minutes
- Cooking method
- Stovetop
Nutritional facts per 1 serving
- Calories
- 180 per serving
- Protein
- 5g
- Carbohydrates
- 20g
- Fat
- 9g
Supplies
Mixing bowl Brush Frying pan Paper towels
Tools
Knife Cutting board
Serving suggestions
Samosas are best served hot and crispy, accompanied by a tangy tamarind chutney or mint-coriander sauce.
Tips & tricks
For a healthier alternative, you can bake the samosas in the oven instead of frying them.
Cost
$10