Potato Masala Pita
Serving: 4
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Directions
- Peel potatoes and cut into very small cubesIn a large saucepan over medium heat, sweat onion in canola oil until translucent.
- Stir in garlic, mustard seeds and coriander. Simmer for 1 minute.
- Add potatoes, cover and simmer for 15 minutes, stirring occasionally, until soft. Season well.
- Roll a Phyllo pastry sheet out on a clean surface and brush the sheet generously with melted butter.
- Place another sheet over this and brush again with butter.
- Place a handful (125g) of the potato mixture and sprinkle it down the middle of the Phyllo. (Don’t put the potatoes right on the edges; leave about 1 cm on each side empty)
- Fold the Phyllo sheet in half and roll it into a snake like shape.
- Place the stuffed and rolled Phyllo sheet onto a greased baking pan.
- Repeat the process, sprinkling the potato mixture on the remaining Phyllo sheets and then roll them as with the first one
- Brush the tops of all the Phyllo rolls with melted butter and bake in a pre-heated oven at 180°C for 15 minutes or until the Phyllo pastry is golden brown.
Ingredients
- 2 UTD potatoes (large / medium)
- 10 ml Canola oil
- ½ Onion, chopped
- 2 Cloves garlic, crushed
- 5 ml Mustard seeds
- 20 ml Fresh coriander
- Salt and pepper to taste
- 1 pack Phyllo pastry, thawed
- 125 g Melted butter