These mushroom and walnut samosas are vegetarian and there is not a deep fat fryer in sight. Instead the unusual, gently spiced, mushroom and walnut filling is wrapped in a double layer of buttered filo pastry and baked in a hot oven. This makes them lighter and less oily than traditional samosas.
This recipe is adapted from a recipe in Meera Sodha’s book Fresh India. I kept faith with the ingredients but halved the quantity and altered the method slightly. These samosas are absolutely delicious!Read More