A simple recipe with spicy potato filling and crispy filo exterior – just add mango chutney and a fresh salad for an easy dinner!
I don’t know about you, but during the week I don’t feel like spending hours in the kitchen and having a sink full of washing up to tackle. Especially when there is newborn in the house requiring attention! This is why my repertoire of very basic recipes requiring few ingredients has vastly expanded in the last few months.
I’ve made no secret of my love for Indian food. While this recipe might not count as a traditional Indian dish, it certainly ticks the box when it comes to flavour. It’s basically just a lot of potato with a bomb of Indian spices. It’s simple and it’s delightful.
I take it easy when it comes to serving this up as a dinner – usually dollop a load of mango chutney on my plate with an obligatory green salad (so it can be considered a full meal) and then go to town!
If I could offer you one huge tip, it would be to make sure you spray plenty of olive oil on those filo sheets to make sure they come out super golden and crisp. Nothing worse than a dried up sheet of filo! Also, don’t forget to give those filo sheets time to defrost before assembling the pie. I’ve been caught out a few times.
If you give this recipe a go, let me know how you get on in the comments section. Or share it with me over on Instagram or Facebook!
Like this Bombay Potato Filo Pie recipe? Try these next…
Easy Cauliflower Coconut Curry
Coronation Chickpea Sandwich
Vegan Potato Salad
Bombay Potato Filo Pie
Ingredients
- 750 grams Potato cut into roughly 4cm cubes
- 2 tbsp Vegetable Oil
- 1 Onion diced
- 1 inch Ginger minced
- 3 Garlic Cloves minced
- 2 Large Tomatoes
- 1 Red Chilli Sliced – deseeded if you aren't keen on spice
- 2 tsp Mustard Seeds
- 1 tsp Cumin Seeds
- 2 tsp Turmeric
- 2 tsp Garam Masala
- Bunch of coriander leaves Chopped
- 8 sheets Filo Pastry
- Olive Oil Spray
- Sesame Seeds optional for decorating top of pie
Instructions
- Boil cubed potatoes until fork tender – make sure they don't go too soft!
- Preheat oven to 180C Fan-forced/200C Conventional oven
- In a large pan over medium-high heat, add the vegetable oil. When hot, add mustard seeds and cumin seeds, cook until the seeds start popping.
- Once popping, add onion, garlic, ginger, chilli and tomatoes. Cook until softened – usually about 10 minutes.
- Add the remaining spices – turmeric, garam masala and cook for a further minute.
- Take the pan off the heat then mix through your cooked potatoes and chopped coriander leaves.
- To assemble, spray an 8-inch, loose-bottomed cake tin with olive oil spray. Overlap 4 sheets of filo – spraying each layer as you go – to line the bottom of the cake tin.
- Once lined, fill with your spicy potato mixture. When filled, scrunch up 3-4 additional filo sheets and top before spraying the top with more olive oil spray. Option to sprinkle over sesame seeds to decorate.
- Place in the oven and bake for 25-30 minutes when the top should be golden and crispy.
- Serve with a healthy dollop of mango chutney!
