Finely chop parsley. Heat the oil in a pan. Add chopped potatoes, parsley, turmeric, season with salt and chili. Saute for 2-3 minutes. Remove the pan from the heat.
Mix 2 tbsp.flour with 2-3 tbsp. water and set aside.
Brush melted butter on a sheet of filo pastry.
Put one full spoon of potato mixture on filo pastry and roll it. Do not overfill because will be difficult to roll up.
Then, apply flour glue on two ends of rolled filo and fold it upn, and seal two ends properly. Repeat with remaining of ingredients.
Heat the oil in a pan and deep fry rolled pastries until golden brown. Drain on paper towel to get rid of extra oil.
Serve this tasty crunchy samosa with pickled jalapeno.
Ingredients
