Beetroot and Coconut Samosas

The filling for this recipe is adapted from the Keralan Beetroot Thoran.  This is a dry stir fried vegetable with coconut.

Ingredients
500g beetroot
2 tbsp vegetable oil
1 tsp mustard seeds
1 tsp cumin seeds
¼ tsp hing - asafoetida
10-12 curry leaves, finely sliced
2 green chillies, finely sliced
200g fresh grated coconut or
100 desiccated coconut
1 tsp salt or to taste
1 pack of filo pastry (6-8 sheets)
Olive oil for brushing

Method

1. Preheat the oven to 180C
2. Peel and grate the beetroots, set aside 
3. Heat 2 tbsp of oil and add the mustard seeds. Allow them to splutter then reduce the heat and add the cumin seeds and curry leaves.
4. Stir together and cook for a minute before adding the asafoetida.
5. Stir in the grated coconut and saute with the spices. Coconut can stick to the bottom of the pan so keep stirring. 
6. Once the coconut has toasted add the beetroot and cook until the beetroot is dry.  Place in a glass bowl to cool.
7. To make samosa:  Spread one sheet of the filo pastry brush with olive oil. Place another sheet on top and spread with olive oil.
8. Cut the phyllo sheets in 3 strips.  At the end of each strip add one tablespoon of the filling. Fold one corner to form a triangle and continue folding the triangle upon itself, until the entire piece of filo is used. Continue with the rest filo sheets and filling.
9. Oil the bottom of a large baking tray, place the samosas and brush them with some olive oil on top. Bake in for 25-30 minutes, until golden and crispy.

Makes 18-24