SAMOSAS

x2-3

Ingredients

1 medium onion
1 clove garlic
3 g cumin
3 g curry
3 g fresh grated or powdered ginger
3 g turmeric
4 g chopped fresh coriander
30 g oil extra virgin olive oil
Pinch of salt
Sunflower oil for frying
8 g dried codium
3 g dried sea spaghetti
Filo or brick pasta sheets

Prepared by

1. Hydrate the sea spaghetti in ½ liter of cold water for 25 minutes.
2. Chop the onion and garlic into small squares.
With the help of a food processor chop the codium into small pieces.
4. Fry the chopped onion and garlic.
5. When the onion starts to become transparent, add the spices: ginger, turmeric, curry and cumin. Mix well and cook for 2 minutes over low heat.
Chop the coriander and the sea spaghetti.
7. Add the chopped coriander, codium seaweed and sea spaghetti.
8. Turn off the heat and let cool before filling the filo pastry or brick pastry.
9. Wrap the mixture in the filo or brick pastry giving it the shape of a triangle.
10. Fry in plenty of hot oil until golden brown. Place on absorbent paper to remove excess oil. How to shape the samosa:
1. Cut a rectangular strip from the brick or filo pastry. 2. 3. Take one of the ends where the filling was placed and raise it up to the opposite side forming a triangle. 4. Wrap the samosa along the rectangle from side to side until all sides are closed. 5. To close the samosa better, you can paint a little beaten egg on the end.