Baked Veggie Samosas Recipes

VEGETABLE SAMOSAS

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.

BAKED VEGETARIAN SAMOSAS

Steps:

• Gather the ingredients. Preheat the oven to 400 F.
• In a large skillet over medium-high heat, saute the onions in a bit of oil until they are soft, about 6 to 8 minutes.
• Add the coriander, cumin , and cayenne, and cook for another minute.
• Remove from heat and add the potatoes, peas, and cilantro, stirring to mix well. Season with a bit of salt and pepper.
• Stack 3 or 4 sheets of phyllo together, and slice into 4 even rectangles with a pair of kitchen shears . Continue with the rest of the phyllo, then cover with plastic wrap.
• Place 2 or 3 tablespoons of the potato and peas mix in the corner of the dough, then roll the corner towards the center. Fold in the left and right corners, then roll up again.
• Fold in the left and right corners, then roll up again. Repeat until all pastry dough has been used.
• Place each samosa on a baking sheet, and lightly brush the tops with olive oil. Bake for 20 minutes, or until lightly golden brown.

BAKED VEGGIE SAMOSAS

Steps:

• To make the dough, combine the flour, baking powder, a good pinch of sea salt and the ajwain seeds (if using) in a large bowl.
• Use your fingers to rub in 120ml of oil until the mixture resembles breadcrumbs. Stir in 150ml of cold water, then bring it together with your hands into a rough dough, adding a splash more water, if needed.
• Place in a flour-dusted bowl, cover with a damp tea towel and leave to rest for 30 minutes.
• Peel and chop the potatoes into rough 2.5cm chunks, then break the cauliflower into florets so they're roughly the same size.
• Add the potatoes to a large pan of boiling salted water and cook for 10 to 12 minutes, or until tender, adding the cauliflower after 3 minutes. Add the peas for the final minute, then drain.
• Peel and finely chop the onion and garlic, then peel and finely grate the ginger. Deseed and finely chop the chilli.
• Drizzle a lug of oil into a large non-stick frying pan over a medium heat, add the cumin and onion and cook for 8 minutes, or until softened but not coloured. Stir in the garlic, ginger and chilli, then fry for a further few minutes.
• Bash the fennel seeds to a fine powder and add to the pan along with the garam masala and ground coriander. Stir well.
• Stir the cooked veg into the pan and crush gently with a potato masher - don't overdo it: you want a fairly chunky mixture. Squeeze in the lemon juice and season to taste. Leave to cool, then pick, finely chop and stir in the coriander leaves.
• Preheat the oven to 180ºC/350ºF/gas 4. Lightly grease a large baking tray with oil.
• On a flour-dusted surface, halve the dough and roll out each portion to about 3cm thick. Using a 7cm pastry cutter, stamp out as many circles as you can, then roll into rounds, roughly ½cm thick and 18cm in diameter.
• Cut each round in half, then brush the straight edges with a little water. Roll into a cone shape, bringing the straight edges together and pressing lightly to seal.
• Spoon in the filling, brush the exposed dough with a little water, then fold over and press to seal. Place onto the prepared baking tray, then repeat with the remaining ingredients, keeping the samosas covered with a damp tea towel as you go.
• Brush the samosas with a little oil and bake for 45 minutes, or until golden and piping hot through. Serve straightaway with mango chutney.

EASY BAKED INDIAN SAMOSAS

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 and transfer potatoes to a bowl; coarsely mash.
• Preheat oven to 400 degrees F (200 degrees C).
• Heat oil in a skillet over medium-high heat; cook and stir onions, coriander seed, curry powder, ginger, salt, turmeric, cumin, allspice, cayenne pepper, and cinnamon until onion is lightly browned, about 5 minutes. Remove skillet from heat and stir tomatoes and peas into onion mixture; pour into mashed potatoes and thoroughly mix. Cool completely.
• Cut each pie crust into 8 even triangles. Spoon filling onto the wide end of each triangle; fold corners over filling creating a triangular 'hat' shape. Pinch the dough together to form a seal. Brush egg white over each samosa and arrange on a baking sheet.
• Bake in the preheated oven until samosas are golden brown, about 15 minutes.

OVEN BAKED VEGETARIAN SAMOSAS

Steps:

• Preheat oven to 400*F.
• Cook the potatoes in a large pan of boiling salted water until tender, 5-7 minutes. Drain and reserve in the same pot you cooked them inches.
• Heat the oil in a large skillet over medium high heat. Add the onions and cook until soft, 5 minutes, then addd the jalapeno, ginger, garlic, coriander, curry powder, cumin, allspice, cinnamon, and salt and pepper. Cook for about 3 minutes more. Stir in the drained potatoes, tomato, and peas. Cook for another minute. Stir in enough of the stock to moisten the mixture, then remove it from the heat and let cool.
• On a lightly floured surface, unroll ;the pie dough. Cut each dough round into 8 equal wedges, like a pizza. Spoon 1 tbls. of the potato filling onto the middle of each wedge. Brush the edges of the dough with the egg wash and fold up, bringing the three points together over the filling, then pinching at the seams to form a small pyramid. Transfer to a baking sheet and brush the samosas with the egg wash. Bake 15-20 minutes, until golden brown.
• While the samosas bake, make the dipping sauce:.
• Combine the mint, cilantro, jalapeno, sugar, salt, lime juice, 1 tbls. water, and the oil in the bowl of a food processor. Grate the garlic and ginger directly into the bowl, then puree until smooth. Transfer to a small serving bowl.
• Serve the samosas hot out of the oven with the mint cilatro dipping sauce.

VEGETABLE SAMOSAS

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.