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Spicy Butternut ‘Samoosas’ with Mint Yoghurt

Spicy Butternut ‘Samoosas’ with Mint Yoghurt


These tasty triangles are delicious and easy to make!

  • Yields: 8 large |
  • Rating:

  • Difficulty:

  • Prep Time : 15 mins |
  • Cook Time : 40 mins
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1 onion, finely chopped

1 t (5 ml) crushed garlic

1 t (5 ml) grated ginger

1 t (5 ml) chopped chilli

1 t (5 ml) ground cumin

1 t (5 ml) garam masala

1 t (5 ml) ground coriander

1 t (5 ml) turmeric

2 Tbsp (30 ml) canola oil

3 C (750 ml) coarsely grated butternut

1 C (250 ml) chopped coriander leaves

salt and pepper to taste

4 sheets phyllo pastry

olive oil, for brushing

ground cinnamon and nutmeg, for sprinkling

Mint yoghurt

1½ C (375 ml) plain yoghurt

12 mint leaves

1 fat clove garlic, crushed

salt and pepper to taste

Using a large frying pan, sauté the onion and spices in oil until soft and fragrant. Add the butternut and cook over moderate to low heat heat until soft and most of the liquid has evaporated, about 25 minutes. Remove from the pan and place in a mixing bowl. Keep to one side to cool. Once cool, add the coriander and season to taste.

Preheat the oven to 180 ˚C.

Lightly brush one sheet of phyllo with olive oil and top with another sheet. Brush again with olive oil. Now divide this double sheet into 4 strips. Place a generous tablespoonful of butternut mixture at the bottom corner of each strip. To form the samoosas, roll each strip in a triangular motion, keeping the filling in place. Place onto a greased baking tray, brush with a little more oil and sprinkle with a little cinnamon and nutmeg. Repeat this process with the remaining 2 sheets. Bake for 15 minutes. It should be golden, crispy and cooked in the centre.

Mint yoghurt

Place all the ingredients into a blender and blitz until well combined and smooth. Season to taste.

Eat the samoosas immediately with a tomato, cucumber and onion salad and some refreshing mint yoghurt.