administratorIn one of the recent episodes of Polish Top Chef, Reza Mahammad, an Indian-born chef, made a lasting impression. His charisma and unique personality make him unforgettable, and his recipes are just as memorable.
Today’s samosas come straight from Chef Reza’s kitchen. They’re unlike anything else – sweet yet spicy, with a soft, flavorful filling wrapped in crisp pastry. I sprinkled mine with chili salt, though the original recipe suggested coarse sea salt. If you’re craving a snack inspired by Indian cuisine, let’s get cooking!
Ingredients (makes about 20–24 samosas)
400 g (14 oz) sweet potatoes
200 g (7 oz) soft goat cheese
2 tbsp chopped chives
2 tbsp chopped fresh coriander (cilantro)
1 tsp cumin seeds, plus extra for sprinkling
1 small chili, finely chopped (optional)
1 tsp dried chili flakes
Salt, to taste
1 tsp ground cinnamon
3 cloves garlic, pressed
125 g (4½ oz) melted butter
270 g (about 10 oz) filo pastry sheets (or similar; more is better)
Coarse sea salt, for sprinkling
Instructions
Boil the sweet potatoes with a pinch of salt for about 8 minutes until tender. Drain and let cool.
Toast the cumin seeds in a dry pan until fragrant, then grind to a powder using a mortar and pestle.
In a large bowl, mash the sweet potatoes with a fork. Add goat cheese, chives, coriander, chili, chili flakes, ground cumin, cinnamon, and garlic. Mix well and season with salt to taste.
Preheat the oven to 200ºC (390ºF), top and bottom heat.
For rectangular or square filo sheets:
Brush one sheet lightly with melted butter, place another sheet on top, and brush with butter again.
Cut into 5 cm (2 in) wide strips.
Place 1 tsp of filling at the bottom of each strip. Fold the bottom left corner of the pastry over the filling to form a triangle. Continue folding in triangles along the strip until the pastry is used.
Brush the samosas with remaining butter and sprinkle with salt and whole cumin seeds.
Bake for 12–15 minutes, until golden brown. Serve warm and enjoy!
