Sunday, February 6, 2011
…with fresh mango chutney, which is an absolute must. Samosas are simple: The potatoes and cauliflower need to be precooked, then combined with peas, yogurt, coconut milk, butter and spices to make the filling. I use a mixture of olive oil and butter for brushing the phyllo. These are tasty even out of the freezer. The chutney freezes well, too, so I pack a little bit in a snack bag to freeze with each serving. Perfect, because I crave these little morsels like crazy sometimes, and now all I have to do is reach into the freezer!