Ginger Matar


1 package Phyllo dough

Oil for deep frying

Samosa Filling:

4 organic red potatoes

4 tbsp The Ginger People® Organic Minced Ginger

1 organic jalapeño

1 cup organic English green peas

2 tbsp organic olive oil

2 tsp salt

1 tsp ground cumin

1 tsp ground curry


Boil potatoes until tender. Allow to cool then peel and dice.  Saute peas in oil; add jalapeño, potatoes and spices.  Mix and cook on low heat for 4 to 5 minutes.  Lay out a sheet of Phyllo dough on a flat surface.  Fold in half and cut into 5 inch squares.  Place 1 tbsp of mixture in center of square.  Brush olive oil around the edge of dough and then fold, seam and seal.

Heat about 2 inches of cooking oil over low to medium heat.  Add samosas, frying slowly and turning as they become browned and crisp. Transfer to paper lined plate to allow oil drainage.

Serve immediately with Mango Ginger Chutney.

Mango Ginger Chutney:

1 1/2 cups mangos (partially green), peeled and chopped

1/2 cup lightly packed brown sugar

1/2 cup cider vinegar

1/4 cup golden raisins

1/2 lemon (including peel), seeded and chopped

6 tbsp The Ginger People® Organic Grated Ginger

1 clove garlic, finely chopped

1/2 tsp salt

1/8 tsp ground red pepper


Combine all ingredients in a saucepan and bring to a simmer over medium heat.  Reduce heat to low and simmer, uncovered until think (approximately one hour).  Stir occasionally.

Return to recipe index