1/2 tsp dried mango powder
1/2 tsp garam masala
300 gm potatoes, boiled, peeled and roughly mashed
150gm paneer, crumbled
500gm ready-to-use samosa strips
1 pinch salt
2 sprigs coriander, finely chopped
Method
Line a baking tray with kitchen foil and heat the oven to 220C/gas 7.
In a bowl, mix together the amchoor, garam masala, potatoes and paneer.
Season with salt and sprinkle in the coriander.
Lay a sheet of pastry on a flat surface.
Place a spoonful of the potato mixture in the corner of the sheet.
Fold the pastry over the filling to make a triangle-shaped parcel. Repeat the process until all the samosa strips have been used.
Place the samosas in the lined baking tray and bake in the oven for 25-30 minutes, turning over once to cook both sides.
Serve the samosas hot or cold accompanied with jaggery chutney and tamarind.
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