- For the samosas
- 6 potatoes (peeled and cubed)
- 1 bunch parsley (chopped)
- 2 teaspoons Curry powder
- 1 Lime (juiced)
- 24 sheets Feuilles de brick (or filo pastry)
- 0.333 cup butter (melted)
- Oil (for deep frying)
Yoghurt Dip Stir chopped coriander (cilantro) and crushed garlic through some plain yoghurt for a dip to serve with both nibbles.
Make the samosas: Cook the potatoes in boiling salted water for about 15 minutes or until tender to the point of a knife. Drain. Roughly crush and add the parsley, curry powder and lime juice. Season with salt and mix well.
Lay out the feuilles de brik and brush with melted butter. Using two sheets at a time, lay out on the work surface, place a large tbsp of potato mixture in the centre and fold to form a triangle. Repeat until all the sheets and mixture are used up.
Heat the oil to 170°C | 325°F, then add the samosas carefully, two at a time. Cook until they are golden and crisp on both sides, then remove to kitchen paper.
Meanwhile, marinate the chicken in the sauces and sugar for 20 minutes, then thread onto soaked wooden skewers. Griddle over a high heat for 6-8 minutes until cooked through, turning occasionally.
Serve the samosas in a bowl with the yakitori alongside.