1 medium onion
1 garlic clove
3 g of cumin
3 g of curry
3 g of grated or powdered fresh ginger
3 g of turmeric
4 g of chopped fresh coriander
30 g of extra virgin olive oil
Pinch of salt
Sunflower oil for frying
8 g dried codium
3 g of dried sea spaghetti.
Filo or brick pasta sheets
1. Hydrate the sea spaghetti in a half litre of cold water for 25 minutes.
2. Chop the onion and garlic into small dices.
3. With the help of a food processor, chop the codium into small pieces.
4. Sauté the onion and minced the garlic.
5. When the onion begins to become transparent, add the spices: ginger, turmeric, curry and cumin. Mix well and cook for 2 minutes over low heat.
6. Chop the coriander and sea spaghetti.
7. Add the coriander, codium seaweed and chopped sea spaghetti.
8. Turn off the heat and let it cool down before filling the filo or brick pasta
9. Wrap the mixture in the filo or brick dough giving it the shape of a triangle.
10. Fry in plenty of hot oil until golden brown. Put them on absorbent paper to remove excess oil.
How to shape the samosa?:
1. Cut a rectangular strip from the brick or filo dough.
2. Place a little of the mixture in one of the ends.
3. Take one of the edges where the filling was placed and raise it 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 better close the samosa you can paint the end with a little beaten egg.
Put the samosas on a plate and sprinkle some codium powder.