For the filling, heat oil in a frying pan. Add onions and sauté briefly for 1 to 2 minutes, stirring frequently, until softened. Mix in all spices and garlic and do 1 minute.
2. add potatoes and do on low heat, stirring frequently, for 5 min. until they begin to soften.
3. mix in peas and spinach and make another 3-4 min.
4 Spread the strudel sheets on a clean surface and fold each sheet lengthwise.
5.Form 2 tbsp of the vegetable filling on one end of each pastry sheet. Fold one corner to form a triangle. Continue folding in this manner to form a triangular parcel. Seal the edges with water.
Fill the remaining pastry sheets in the same way. 7.
7. Heat the frying oil to 180 °C, or until a cube of bread browns in 30 seconds. Finish frying the samosas in batches for 1 to 2 minutes until golden. Drain on paper towels and keep warm until all are baked. Serve immediately.
These Indian snacks make an excellent quick or possibly light meal. The samosas, which can also be prepared in advance and frozen, are served with a leafy salad.
Tip: Always use aromatic spices to enhance your dishes!
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