Beetroot and feta samosas from Made in India, Cooked in Britain: Recipes from an Indian Family Kitchen by Meera Sodha

  • spring onions
  • feta cheese
  • chilli powder
  • filo pastry
  • garlic
  • garam masala
  • cumin seeds
  • green chillies
  • beetroots
  • whole plant coriander
  • rapeseed oil

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • ALawson25 on May 25, 2021

    Love this recipe, recipe only made 10 as directed with 270g filo pastry. Used 50g butter to crisp, forgot to add nigella seeds

  • clkandel on January 17, 2021

    Full disclosure, I made several changes but believe it would be delicious as written too. Since I didn't have filo pastry, I decided to use the filing to and make a tart using puff pastry. I diced and roasted the beets, and made a filing by mixing them with all the other ingredients. I served this with the Date Tamarind Chutney from the Made In India book.

  • Jviney on September 21, 2020

    My husband dislikes beets, onions, cilantro, and is iffy on feta. He devoured the test samosa that I made. Loved it. Like Eliza, I ended up making mine smaller than the author suggested and they turned out perfectly.

  • joneshayley on September 02, 2017

    Beautiful recipe- I'll make this again and again.

  • eliza on December 04, 2016

    As an update to my previous note, I would add that I did freeze the leftover filling in small servings. Later, just heated with no pastry, the beets and feta mixture makes a tasty veg side dish or lunch dish. Will probably just do the filling again since it's so good.

  • eliza on July 17, 2016

    I have wanted to try this recipe for a while since the filling looked interesting and it uses filo pastry which I had not used for samosas. The beet filling was easy to make and very tasty. I tried a few at the size recommended (she has you cut the filo 4 inches wide) but I just found that too big. For me the filling to pastry ratio was off so I made mine quite a bit smaller and that resulted in a better product I thought. I'm glad I made a few test samosas since I found that they lose their crispness quite quickly. To make them for guests I froze them overnight and cooked from frozen as directed. Everyone liked them. They are quite fiddly to make so be sure to have a good block of time available to make these. I will probably make again since I've got lots of filo left over.

  • Pigeoncottagekitchen on March 20, 2015

    This is one of my favourite recipes - I have made it many times.

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