Paneer and Mango Triangles
Indian food packed full of aromatic spices and a big serving of love

Paneer and Mango Triangles

mangosamosa

PREPARATION TIME

20 minutes

COOKING TIME

15 minutes

SERVING SUGGESTION

4 - 6

HEAT LEVEL

MEDIUM

STEP BY STEP INSTRUCTIONS

step 1

Preheat the oven to 200C/Fan 180C/Gas Mark 6. Place the paneer (or potato or prawns), mango chutney and coriander in a large bowl; mix well.

step 4

Repeat with the remaining mixture and filo sheets.

step 2

Place 1 heaped tbsp of the paneer (or potato or prawn) mixture in the corner of 1 filo sheet; fold the corner in towards the centre, covering the filling.

step 5

Place the triangles on a baking tray. Lightly brush each triangle with a little oil. Bake for 12-15 minutes until pale golden and crisp.

step 3

Continue to fold down and sideways to form a triangular shaped parcel until all the pastry is used, trimming away any excess.

step 6

Serve warm with lime wedges and Geeta’s chutneys to dip, garnished with slices of red chilli and a grinding of fresh black pepper.

Ingredients

4oz/100g paneer cut into half inch cubes. Alternatively use 4 oz of potatoes, boiled, peeled and chopped into half inch cubes or seafood 100g/4oz small cooked, peeled prawns

4 tbsp Geeta's Premium Mango Chutney

2 tbsp fresh chopped coriander

8 sheets filo pastry, thawed if frozen

1 tbsp sunflower oil

lime wedges, Geeta's Chutneys to serve

fresh sliced chilli to garnish

1 teaspoon Geeta’s Chilli Pickle for a hotter taste (optional)

QUICK TIPS

  • Empty one tin chick peas (drain water)  into a large bowl
  • Mix heaped tablespoon of chopped cucumber, chopped tomatoes and chopped onions together.
  • Add one teaspoon of Geeta’s Lime & Chilli Chutney and 2 tablespoons chopped coriander mix well.
  • Add the salt and black pepper to taste.
  • Add your favourite vinaigrette dressing  and mix together when ready to serve.
  • This is delicious as a cool side salad with your  BBQ meats, fish or poultry

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