Ingredients

225g cubed, blanched spuds

2 sliced onions

2 cloves garlic

½ tsp chilli flakes

1 tsp each of ground cumin, coriander, garam masala, ginger, turmeric

3 chopped tomatoes, deseeded

Handful chopped coriander

200ml veg oil mixed with 10g turmeric

250g mint

75ml white wine vinegar

10g sugar

100g chopped coriander

10-12 sheets of filo approx. 23cm square

Method

1. Gently fry the onion and garlic for 15 minutes until very caramelized

2. Add the spuds and spices, cook for about 8mins over med-high heat to get some colour on the spuds

3. Add the tomatoes and herbs, take off heat. Cool completely

4. Lay 4 sheets of filo on flat surface. Oil, then add another sheet

5. Divide the mix between the pastry, laying it across the diagonal (you need about 175g mix, so you may have 5 not 4)

6. Wrap up tightly, oil again

7. Bake at 200C for approx. 25-30 minutes until nice and golden

8. Blend the mint, vinegar etc and serve as a dip for the hot roll