VEGETABLE SAMOSAS
Time 1h
Number Of Ingredients 12
Steps:
- To make the vegetable filling, heat the oil in a large frying pan over a medium-high heat until bubbles appear.
- Add the cumin seeds. When they become fragrant in the oil, toss in the onion and chillies, and fry for 5-7 minutes until the onion is translucent and lightly browned.
- Add the garlic and ginger paste and fry for a further minute. Add the potatoes and mixed powder, and just enough water or spice stock to cover.
- Simmer until the potatoes are soft, topping up the stock if needed. Add the carrot and continue cooking until cooked through but still al dente.
- Reduce the stock until you have a dry potato mixture. Stir in the coriander (cilantro) and peas and season with salt. Set aside to cool.
- Fold the samosas as photographed above.
- When ready to cook, pour 10cm (4in) of rapeseed (canola) oil into a deep saucepan and heat to 170°C (340°F). Fry the samosas in batches until nicely browned.
- Remove with a slotted spoon and transfer to a wire rack. Keep warm while you fry the remaining samosas.
VEGETABLE SAMOSAS
Serve up these crisp vegan samosas as a tasty starter or side dish with your favourite curry. They also make great buffet food for your next party.
Provided by Member recipe by maddiek
Categories Buffet, Side dish, Snack
Time 1h40m
Yield Makes 24
Number Of Ingredients 12
Steps:
- To make the filling, heat the oil in a frying pan, add the onion and garlic, mix in the spices and fry for 10 mins until soft. Add the vegetables, seasoning and stir well until coated. Add the stock, cover and simmer for 30 mins until cooked. Leave to cool.
- To make the pastry, mix flour and salt into a bowl. Make a well in the centre, add the oil and 100ml water to make a firm dough. Knead the dough on a floured surface for 5-10 mins until smooth and roll into a ball. Cover in cling film and set aside at room temperature for 30 mins.
- Divide the pastry into 12 equal pieces. Roll each piece into a ball and roll out into a circle of 15cm. Divide this circle into two equal pieces with a knife.
- Brush each edge with a little water and form a cone shape around your fingers, sealing the dampened edge. Fill with 1 tbsp mixture and press the two dampened edges together to seal the top of the cone. Repeat with the remaining pastry.
- Heat the oil in a large deep saucepan to 180C. The oil should come 1/3rd of the way up the pan. Deep fry the samosas in batches for 8-10 mins until crisp and brown. Take out and drain on kitchen paper.
Nutrition Facts : Calories 105 calories, Fat 7 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 10 grams carbohydrates, Sugar 1 grams sugar, Fiber 1 grams fiber, Protein 1 grams protein, Sodium 0.43 milligram of sodium
VEGETABLE SAMOSAS
My family enjoys the wonderful Indian flavors in a traditional samosa. Baked instead of fried, this version has fewer calories but keeps all the classic tastes and textures we love. -Amy Siegel, Clifton, New Jersey
Provided by Taste of Home
Categories Appetizers
Time 1h5m
Yield about 3 dozen.
Number Of Ingredients 14
Steps:
- Place potatoes in a large saucepan and cover with water. Bring to a boil. Reduce heat; cover and cook for 15-20 minutes or until tender. Drain. Mash potatoes; set aside., In a large skillet, saute onion in oil until tender. Add the garlic, salt, curry powder, cumin and pepper; cook 1 minute longer. Remove from the heat. Stir in the mashed potatoes, garbanzo beans, peas and cilantro., Place 1 sheet of phyllo dough on a work surface with a short end facing you. (Keep remaining phyllo covered with a damp towel to prevent it from drying out.) Spray sheet with cooking spray; repeat with 1 more sheet of phyllo, spraying the sheet with cooking spray. Cut into two 14x4-1/2-in. strips., Place 2 tablespoons of filling on lower corner of each strip. Fold dough over filling, forming a triangle. Fold triangle up, then fold triangle over, forming another triangle. Continue folding, like a flag, to the end of the strip., Spritz end of dough with spray and press onto triangle to seal. Turn triangle and spritz top with spray. Repeat with remaining phyllo and filling., Place triangles on greased baking sheets. Bake at 375° for 20-25 minutes or until golden brown. If desired, serve with mint chutney.
Nutrition Facts : Calories 79 calories, Fat 2g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 136mg sodium, Carbohydrate 13g carbohydrate (1g sugars, Fiber 1g fiber), Protein 2g protein. Diabetic Exchanges
VEGETABLE SAMOSA FILLING
Make and share this Vegetable Samosa Filling recipe from Food.com.
Provided by Lorrie in Montreal
Categories Vegetable
Time 35m
Yield 4-6 serving(s)
Number Of Ingredients 11
Steps:
- Heat a large frying pan and add the ghee, potatoes, garlic, onion and ginger.
- Cover and cook on low for 10 minutes to sweat the potatoes down.
- Stir a few times.
- Don't brown.
- Add the remaining ingredients and continue cooking, covered until the potatoes and peas are tender.
- I use this as a side dish -- or you can buy eggroll wrappers -- fill them and deep fry till golden -- very nice.
VEGETABLE SAMOSAS
Provided by Food Network
Categories main-dish
Time 2h10m
Yield 20 samosas, 6 to 8 servings
Number Of Ingredients 20
Steps:
- Make the pastry by combining the flour and 1/4 teaspoon of the salt and then rubbing 1/4 cup of the ghee into the flour until well combined and mixture resembles coarse crumbs. Add the water, a tablespoon at a time, until the pastry comes together to form a ball, about 10 tablespoons. Knead the dough lightly and then form into a disk, wrap in plastic wrap and transfer to the refrigerator to rest for at least 1 hour.
- While the dough is resting, make the filling. Peel the potatoes and cut into small dice. Heat 1/4 cup of ghee in a medium skillet and add the onion. Cook until the onion is lightly caramelized, about 6 minutes. Add the ginger, chile, coriander, garam masala, and cumin seeds and cook until the spices are fragrant, about 2 minutes. Add the potatoes, 1 teaspoon of the remaining salt, and 1/8 teaspoon of the pepper and cook, stirring, until well combined, about 6 minutes. Add the peas and 3 tablespoons of the cilantro and set aside to cool completely.
- While the filling is cooking, make the yogurt dipping sauce by combining the yogurt, remaining tablespoon of cilantro, mint, green onion, lemon juice, remaining 1/4 teaspoon of salt and remaining 1/8 teaspoon of pepper and stir to combine. Set aside, refrigerated, until ready to serve the samosas.
- Divide the samosa dough into 10 portions and roll each piece of dough into a circle about 5 inches in diameter. Cut each circle in half. Lightly moisten the straight edge of each half circle and press together to seal; you should now have a cone-shaped portion of dough. Carefully spoon about 2 heaping tablespoons of the filling into the dough cone and then moisten the remaining edges with a bit of water and press together to seal. Repeat with the remaining portions of dough and filling.
- When you are ready to fry the samosas, heat a large saucepan filled at least 2 inches with oil to about 340 degrees F. Fry the samosas, a few at a time and stirring to promote even cooking, until golden brown, about 4 minutes. (Note: these will float to the surface of the oil long before they are ready to be removed; make certain to cook them until the pastry is crispy and golden brown.) Remove using a slotted spoon and transfer to a paper-lined plate to drain. Repeat until all samosas have been fried. Serve immediately, with the yogurt dipping sauce and your favorite chutney.
AUTHENTIC INDIAN VEGETARIAN SAMOSAS
Crispy pastries filled with a spicy blend of vegetables flavored with ginger, cinnamon, and traditional Indian spices. Make this authentic Indian appetizer from scratch in your home. A deep fryer with plenty of oil is needed, or you can try baking them. Serve hot with an Indian-flavored chutney.
Provided by adamAKAweirdo
Categories Appetizers and Snacks Pastries
Time 1h10m
Yield 8
Number Of Ingredients 14
Steps:
- Place potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, about 20 minutes. Drain, return to the pot, and mash.
- Combine mashed potatoes, peas, raisins, green chile, garam masala, ginger, chile powder, and salt in a large bowl. Set filling aside.
- Combine flour, oil, cinnamon, and salt on a flat surface and knead to combine. Slowly knead in a small amount of water at a time, using just enough to form a soft dough that is pliable and even in color.
- Divide dough into 4 balls; roll each into a thin circle and cut in half. Place dough half-circles into an airtight container.
- Place 1 half-circle on a flat surface with the straight edge toward you and the rounded side facing away. Pour a small amount of water into a bowl. Dip a finger in the water and lightly moisten the right side of the rounded edge of the dough; fold wet edge over the left rounded side to create a cone. Press rounded edge to seal and leave straight edge open. Fill with filling and seal open edge by wetting dough with water and pressing together. Repeat with remaining dough and fillings.
- Heat oil in a deep fryer to 400 degrees F (200 degrees C). Deep fry samosas until golden brown, 3 to 5 minutes each.
Nutrition Facts : Calories 302.5 calories, Carbohydrate 39.9 g, Fat 14.9 g, Fiber 3.6 g, Protein 4.3 g, SaturatedFat 2 g, Sodium 49.9 mg, Sugar 7.3 g
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- Apple Samosa. This sweet samosa is filled with caramelized apples. They’re like little handheld apple pies! Stuffed with cinnamon-sugar apples, they’re super simple but wonderfully classic.
- Mini Cream Cheese Sweet Samosas (Samboosak) First off, how amazing do these look lined up on that tray? They’re ideal for serving at parties because your guests can have as many as they want.
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- Three Cheese Samosas. These savory samosas remind me of delicious grilled cheese. Better yet, a fried, portable grilled cheese. Packed to the brim with mozzarella, feta, and cream cheese, they’re the perfect combination of salty, tangy, and creamy.
- Chocolate Samosa. Now this is a truly decadent dessert. Rich chocolate ganache filling enveloped in a crispy pastry and served warm and melty. Yum! Chocolate ganache is embarrassingly easy to make, and when fried, it turns into sweet, rich chocolate lava.
- Keema Samosa Recipe (Patti Samosa) This savory samosa filling is a traditional Indian and Pakistani snack. Jam-packed with a spicy and smoky meat filling, these are too good to pass up.
- Sweet Samosa (Mawa Samosa) Sweet samosas like this are traditionally served at festivals such as Ramadan, Holi, or Diwali. But after one bite, you’ll want them every day!
- Onion Samosa (Irani Samosa) Crispy samosas stuffed with a spicy onion filling are as classic as it gets. These are a wonderful lunch item or appetizer for your Indian feast.
- Baked Spinach and Cheese Samosa. Many of these samosas are deep-fried to create a nice crust on the pastry. And since they’re sides or snacks, I don’t mind the added oil so much.
- Cheesy Samosa Puffs. With a flaky puff pastry shell, I like to think of these more like Indian empanadas. And don’t let the title fool you. These may be cheese and potato-filled, but there’s also plenty of garam masala, cumin and mustard seeds, and turmeric.
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