Beetroot samosas

Name: Beetroot samosas
Yield: Makes 12-15
Cuisine: India
Ingredients: 1/2 tsp ground cardamom; 250 g cooked beetroot; 3-4 tbsp caster sugar; 30 g ricotta cheese, crumbled; 25 g raisins; 30 g coconut, finely grated; 2 tbsp black poppy seeds; 2 tbsp white sesame seeds; 125 g unsalted butter; 250 g filo pastry; 120 g jaggery, or 110 g soft dark brown sugar; finely grated zest and juice of 1/2 lime; icing sugar, to dust; 120 g jaggery, or 110 g soft dark brown sugar

Preparation info

Makes
12-15

Difficulty
Easy

Appears in

Reza's Indian Spice

By Reza Mahammad

Published 2012

About

We always expect samosas to be savoury. In this unusual recipe, a sugared sweetness breaks through the earthiness of the beetroot, while the ricotta cheese gives a lovely richness. Make sure you don’t use beetroot in vinegar... that would be a bit of a disaster! This is a wonderful way to convince beetroot naysayers to think again.

Ingredients

For the Samosas

250 g cooked beetroot
1/2 tsp ground cardamom
25

Asia
India
Dessert
Pie
Vegetarian

Method

Finely grate the beetroot and strain off any of the juices. Heat a frying pan and put in the grated beetroot with half the cardamom. Cook just until no moisture remains in the beetroot. Add the raisins, coconut and sugar and continue to cook for a few more minutes. Remove from the heat and allow to cool in a bowl. Now crumble in the ricotta and add the remaining cardamom. Mix well and set aside