Easy 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.

VEGGIE SAMOSAS

Steps:

• Heat oil in a saute pan over medium heat. Add onion; cook for 1 minute. Add garlic, curry, ginger, cumin, salt, red pepper flakes, coriander, cayenne pepper, celery seed, tarragon, and cinnamon. Cook until fragrant, 1 to 2 minutes more. Add potatoes and mixed vegetables. Cook, stirring constantly, for 3 minutes.
• Pour broth into the potato mixture. Reduce heat to medium-low. Cook, stirring occasionally, until potatoes are tender and broth is mostly absorbed, 12 to 15 minutes.
• Place flour in a medium bowl. Make a well in the center; add salt, oil, and water, in that order. Mix into a stiff dough, roll into a ball, and wrap in plastic wrap. Set aside for 30 minutes.
• Divide dough into 8 balls. Roll each ball into a 10-inch circle. Cut each circle in half, moisten the edges, and shape each half into a cone around your finger. Fill dough with 1 to 2 tablespoons of the vegetable mixture. Pinch edges shut.
• Heat oil in a large saucepan or deep-fryer. Deep-fry samosas in batches until lightly browned, 2 to 3 minutes. Serve hot.

VEGETABLE SAMOSAS

Steps:

• Mix 1 cup leftover mashed potatoes, 1/2 cup chopped leftover cooked vegetables (such as carrots or green beans), 1/2 cup thawed frozen peas, 1/4 teaspoon curry powder and 1 tablespoon each chopped cilantro, mint and ginger; season with salt and cayenne pepper. Roll a sheet of puff pastry into a 14-inch square, then cut into 25 smaller squares and place 1 tablespoon filling in the center of each. Brush the edges with a beaten egg, fold into triangles and press to seal. Bake at 350 degree until golden brown, 20 to 25 minutes. Mix yogurt with leftover cranberry sauce for dipping.

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.

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.

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.