Samosa Parcels (& Chaat)

1. Boil the potato, once cooled peel and mash.
2. In a pan heat the oil over a medium flame.
3. Finely chop the chillies (reduce or omit for children).
4. Once the oil has melted and is hot, add in the asafoetida, ginger, chillies.
5. Add in the cumin and fennel seeds and sauté further for two mins.
6. Mix in the frozen peas, and the rest of the spices.
7. After five minutes add in the mash potato and cook further for 5 mins.
8. Take off the heat and set aside to cool completely before adding to the pastry.
9. Preheat the the oven at 180C.
10. Melt the butter.
11. Brush the butter inside the muffin tray.
12. Unroll the filo pastry and cut into quarters.
13. Take one square of the filo pastry and brush the butter onto it.
14. Place another square on top of the first one at an angle and brush with butter.
15. Repeat until you have four buttered layers filo pastry.
16. Place 2-3 tbsp of the filling in the middle of the pastry and bring the corners together while lightly squeezing at the middle sealing the pastry.
17. Place into the muffin tray and coat the outside of the parcel with butter.
18. Once all 12 are prepared, place into the oven for 20-25 mins until golden brown.

Served with coriander chutney or if you’re feeling in the mood for chaat, you can add in a spiced yoghurt and date and tamarind chutney too.