VEGETARIAN SAMOSAS
Vegetarian Samosas have really gained rock star popularity over the past few years. I have been asked quite frequently by friends, clients and followers to teach them how to make samosas.
Provided by Parkash Bains
Categories appetizer
Yield 16
Number Of Ingredients 17
Steps:
- MAKING THE DOUGH 1. Mix all dry ingredients in a medium size mixing bowl. 2. Add oil and mix it into the flour really well with your hands. This is the important part - even though you can't really see the oil, you want to make sure it's completely distributed through the flour. The best way to do this is to rub it between your hands. 3. Then add water in small amounts at a time while continuing to mix the dough with your hands until a firm ball is formed. (You don't want it to be too soft or sticky, so go carefully with the water). Knead for a couple of minutes to make the dough slightly soft and pliable. Then add a bit of oil onto your hands and rub it all over the ball of dough. Cover with a wet cloth and let it sit for at least 30 minutes to allow the dough to rest and gluten to form.
- MAKING THE FILLING 1. Crumble the potatoes roughly with your fingers into a bowl. You don't want to mash them because you want some texture to your filling. Set aside. 2. Heat the oil in a . Add cumin seeds to toast them for a minute or so until they release their fragrance. Add ginger and sautee for another minute. Now add the green onions, peas, cilantro, and spices. Mix well and cook for 3-4 minutes before adding the potatoes. Stir to mix all the ingredients so that the potatoes are completely mixed into the other ingredients. Remove from heat and let it cool.
- MAKING THE SAMOSAS 1. Divide dough into about 8 egg sized balls and flatten them into round disks. Roll out each disks into about a 7-8″ thin circle. Use dry flour if needed to roll them out. Cut the circle in half with a knife or pizza cutter. 2. Take one half of the circle and using your finger, moisten all around the edges with a little water. Bring up both edges to the middle, overlapping slightly and press gently to seal the seam from the inside and outside with your fingers. Hold it in your hand like a cone. Fill the cone with a couple of tablespoons of filling and push it down with your finger to get rid of any air pockets. Then pinch the opening together sealing it tightly with your finger tips or with a fork. 3. Carry on with the rest of the dough and filling until you have made all the samosas. Line them up on a tray. 4. Heat oil in a wok, fryer or pot. Oil should be about 3-4 inches deep. When oil is hot (at least 300 degrees F), test it with a little piece of dough. It should sizzle and rise to the top. 5. Fry 5 to 6 samosas at a time, depending on the size of your frying pot. You don't want to crowd the samosas because that will bring the temperature down. Fry the samosas, turning them over occasionally, until they are golden-brown. Drain on a paper towel lined tray. Serve with your choice of chutney. Samosas also pair beautifully with Chana Masala (curried chick peas).
Nutrition Facts : ServingSize Samosas
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
(THE BEST) VEGETARIAN/VEGAN VEGETABLE SAMOSAS
Modified from: "Madhur Jaffrey's World-of-the-East Vegetarian Cooking" These are delicious! The effort of making your own samosa crust, instead of buying phyllo dough, is well worth it. __________________________________________________________ Samosas may be served at room temperature or they may be served warm. Samosas may be made ahead of time (up to a day), refrigerated neatly in flat plastic containers, and then reheated in a 350 degree oven. If you wish to freeze samosas, fry them partially, drain them, and freeze them in a single layer in flat plastic containers. When you wish to eat them, defrost and fry them a second time.
Provided by Mystic_Mommy
Categories Asian
Time 1h20m
Yield 24 samosas, 2-6 serving(s)
Number Of Ingredients 16
Steps:
- Sift the flour and salt into a bowl.
- Add the softened butter and rub it in with your hands so that the flour resembles fine bread crumbs.
- Add warm water, a tablespoon at a time, and begin to gather the flour into a ball.
- You will need 5 tablespoons of water.
- Form a ball and begin to knead it.
- Knead well for about 10-15 minutes or until dough is very soft and pliable. (If you have a food processor, put the steel blade in place and empty the sifted flour and salt into a container.
- Add the softened butter and turn on the machine.
- When you have a bread-crumb consistency, begin to add about 5 tablespoons of water slowly through the funnel.
- Stop when the dough forms a ball.
- Take out the ball and knead it for 5-10 minutes or until it is very soft and pliable.).
- Wrap the dough in plastic wrap and let it sit for an hour in the refrigerator.
- The dough can be made a day in advance and refrigerated.
- Make the stuffing.
- Peel the potatoes and dice them into roughly 1/4-inch pieces.
- Heat the 4 tablespoons oil in a 10-12″ skillet over a medium flame.
- Put in the onion, stirring and frying until it turns a light-brown color.
- Add the peas, the ginger, Chinese parsley, and 3 tablespoons of water. Cover, lower heat and simmer very gently until peas are cooked. Stir every now and then and add additional water, a tablespoon at a time, if the skillet seems dried out.
- Now put in the diced potatoes, salt, coriander, garam masala, roasted ground cumin, & lemon juice.
- Keep heat on low and mix the spices with the potatoes. Continue cooking gently, stirring frequently, for 3-4 minutes.
- Check salt and lemon juice. Turn off heat and leave potato mixture to cool.
- Take the dough out of the refrigerator and knead again. Divide dough into 12 equal balls. Keep balls covered with plastic wrap.
- Place a small bowl of water on your work surface. Lightly flour on a pastry board.
- Flatten one of the dough balls on it and roll it out into a round about 6″ in diameter.
- Now cut the round in half with a sharp knife.
- Pick up one half and form a cone, making a 1/4″ overlapping seam.
- Using a little water, from the nearby bowl to create the seam.
- Fill the cone with a heaping tablespoon of the stuffing. Close the top of the cone by sticking the open edges of the triangle together, again with the help of a little water. This seam should also be 1/4″ wide.
- Press the top seam again and, if possible, "flute" it with your fingers. Put the samosa on a platter in a cool spot. Make all 24 samosas this way.
- Heat oil for deep frying (about 2-1/2″ deep) in a wok or other wide utensil over medium-low flame.
- When the oil is hot, drop in the samosas, as many as will lie in a single layer.
- Fry them slowly until they are golden brown, turning them over when one side seems done.
- When the second side of the samosas has turned a golden color, remove them from the oil with a slotted spoon and place them on a paper-towel-lined platter.
- Do all samosas this way.
MILDLY SPICED VEGETABLE SAMOSAS
From Annabel Karmel's First Meals. Tip: when handling phyllo pastry, keep the piece you are not working with covered with a damp dish towel to prevent it from drying out and becoming brittle and difficult to work with.
Provided by Zee7181
Categories Lunch/Snacks
Time 1h10m
Yield 12 serving(s)
Number Of Ingredients 14
Steps:
- Heat the oil in a skillet, add the onion and garlic, and saute for 2-3 minutes. Stir in the spices and saute for 1 minute. Add the vegetables and cook for 5 minutes, stirring occasionally. Stir in the sugar and yogurt. Season and cook for 3-4 minutes.
- Lay the phyllo pastry out flat and cover with a damp dish towel. Place one sheet of pastry on the work surface and brush with melted butter. Fold the pastry in half lengthwise and brush again with butter.
- Place a tablespoon of filling on one end of the strip, leaving a 1 inch wide border around it. Fold over the corner to make a triange, then keep folding the package over on itself, along the length of the pastry. Seal the flap left at the end with melted butter. Repeat with the remaining sheets and filling.
- Place the samosas on a lightly greased baking sheet and brush with more butter. Bake in a 350 degree F preheated oven for 20-25 minutes, or until crisp.
Nutrition Facts : Calories 106.7, Fat 5.7, SaturatedFat 2.8, Cholesterol 10.3, Sodium 125.6, Carbohydrate 12.3, Fiber 0.8, Sugar 1.5, Protein 1.9
SPICY VEGETABLE SAMOSAS
Make and share this Spicy Vegetable Samosas recipe from Food.com.
Provided by PalatablePastime
Categories Potato
Time 45m
Yield 36 samosa
Number Of Ingredients 14
Steps:
- In a large nonstick skillet, saute onion, carrot, potatoes and ginger in oil until soft, 5 minutes or so.
- Add curry powder, salt, cumin, cayenne and pepper to mixture.
- Add water; cover and simmer, stirring occasionally for 10 to 12 minutes or until vegetables are almost tender. If water is not absorbed, uncover and cook until just about evaporated.
- Add peas and cook a few minutes, then stir in coriander and remove from heat.
- If using larger egg roll wrappers, cut in half diagonally to make 2. Place a tablespoon of filling in center of each wrapper (depending on size), then moisten edges of wrapper with water; fold in half to form triangle and press edges together to seal.
- Arrange on baking sheet and brush lightly with oil.
- Bake in 375°F (190°C) oven for 12 to 15 minutes or until golden and crisp.
- Serve with coriander chutney, tamarind chutney, and/or hot onion relish.
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- Boil the potatoes in plenty of water until tender. Drain and allow to cool completely. Once cool, peel the potatoes and roughly mash using a potato masher or the back of a fork. Set aside.
- Place the flour in a large bowl and mix in the ajwain and salt. Make a well in the centre of the flour. Add the oil. Using your fingertips, begin to rub the flour and the oil together to create a fine, breadcrumb-like texture, as if you were making shortcrust pastry. Add the water and combine using your hands to create a rough, shaggy-looking dough.
- Take one dough ball and dip each side in a small amount of flour. On a clean surface, roll it into an oblong, about 12cm wide (approx. 5-inches) and 18cm in length (approx. 7-inches). It doesn't have to be perfect.
- Heat the oil in a large pan with deep sides or a wok until warm, not hot. You should be able to comfortably touch it with your finger. If you have a cooking thermometer, it will be around 40°C/100°F. Be careful not to heat it too hot as this will result in uneven cooking. You should be able to comfortably touch the oil with your finger prior to adding samosas to the pan. Be careful not to heat it too much as this will result in uneven cooking. Simply allow it to cool down before adding the samosas.
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