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.

VEGETABLE SAMOSAS

Steps:

• In large skillet, heat 2 tablespoons oil over medium heat. Add potatoes and onion; cook, stirring constantly, about 15 minutes or until soft. Add peas and carrots and curry sauce and cook 4-5 minutes. Cool.
• Lightly flour baking sheet. Cut each wonton wrapper in half on the diagonal to make 2 triangles. Spoon 1-2 tablespoons filling in center of each triangle. Brush edges of wrappers with water; fold in half to form a triangle and press edges together to seal. Transfer to prepared baking sheet.
• In deep-fryer or deep, heavy pot, heat oil to 350 degrees F. Fry samosas a few at a time, turning occasionally, 2-3 minutes or until golden brown. Drain on paper towels. Serve with chutney.

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.

VEGETABLE SAMOSAS

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

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.

SAMOSA RECIPE | PUNJABI SAMOSA | ALOO SAMOSA

Steps:

• Take the flour, carom seeds, salt in a bowl. Mix well and add ghee.
• With your fingertips rub the ghee or oil in the flour to get a breadcrumb like consistency.
• The whole mixture should clump together when joined and not fall apart.
• Add water in parts and knead to a firm dough.
• If the dough looks dry or floury, then add 1 to 2 tablespoons more water and knead.
• Cover the dough with a moistened napkin and set aside for 30 minutes.
• Steam or boil the potatoes and peas till are cooked completely. Drain them of any extra water in a colander or sieve.
• Peel the boiled potatoes and chop them into small cubes
• Dry roast all the whole spices mentioned in the above list until fragrant taking care not to burn them.
• When the spices are warm or cool at room temperature, grind them in a dry grinder or coffee grinder to a semi-fine or fine powder.
• Heat oil in a pan. add the cumin seeds and crackle them.
• Add the ginger and green chillies. Sauté for a few seconds until the raw aroma of ginger goes away.
• Add the steamed green peas, red chili powder, the freshly ground spice powder, dry mango powder and asafoetida.
• Stir and sauté on a low heat for 1 to 2 minutes.
• Add the potato cubes. Mix very well and sauté for about 2 to 3 minutes on low heat with frequent stirring.
• Set aside the potato filling aside to cool at room temperature.
• After resting the dough for 30 minutes, divide the dough in 6 equal pieces.
• Take each piece and roll in your palms first to make a smooth ball.
• Then roll it with a rolling pin keeping the thickness to 1 mm throughout.
• Cut with a knife or a pastry cutter through the center of the rolled samosa pastry.
• With a brush or with your finger tips, spread some water all over the edges.
• Join the two straight ends forming a cone shape.
• Press the edges so that they get sealed well.
• Stuff the prepared samosa cone with the prepared potato-peas stuffing.
• Pinch a part on the edge (check the video & photos). This helps the samosa to stand once it is shaped.
• Press both the edges. Be sure there are no cracks.
• Prepare all the samosa this way and keep covered with a moist kitchen napkin.
• Now heat oil for deep frying in a kadai or pan. Once the oil becomes hot (test by adding a small piece of dough - it should come up quickly once added to the hot oil). Gently slide the prepared stuffed samosa & quickly reduce the flame to low.
• Turn over in between and fry until golden. Drain the fried samosa on paper towels to remove excess oil.
• Fry them in batches. For frying the second batch, again increase the temperature of the oil to medium-heat. Do not overcrowd the pan while frying.
• Add the samosa and then lower the flame, thereby decreasing the temperature of oil.
• This way fry all the samosa in batches.
• Serve samosa hot or warm with coriander chutney, tamarind chutney or tomato ketchup.
• They can also be served with a yogurt dip or plain raita. Another way is to serve it with chana masala (chickpea curry).
• We usually pair samosa with masala chai or ginger chai.
• Even bread or pav (Indian bread rolls) can be served with it.
• Whatever you serve samosa with, remember to have hot masala chai with it.

EASY VEGETABLE SAMOSA

Steps:

• Heat the oil in a medium frying pan over a medium heat. Add the onion and fry until soft and golden brown. Stir often.
• Add the garlic and ginger, stir and cook for a minute.
• Add the spices, stir and cook for a minute before adding the diced potatoes, carrot and 2 tbsp water. Reduce the heat to low and cover.
• Cook until soft (10-15 minutes). Add a little more water if needed. Stir often.
• Add the frozen peas and cook for a minute or two. Taste the mixture and season with salt and pepper if needed.
• Pre-heat the oven to 180°C (fan)/200°C/gas mark 6.
• Line a baking tray with non stick baking paper.
• Unroll the filo pastry. Remove one sheet* and cover the rest with a tea towel so that they don't dry out.
• Divide the sheet in half so you have a square shape. Brush one piece with oil and place the other half on top of it. Brush with oil. Repeat with another sheet.
• Fold the pastry in half so you have a triangle shape. Fold one side into the middle of the triangle and brush with oil so it sticks down. Fold the other side across so that you have a little pouch that you can open - a cone shape. Fill with the potato mixture and fold down the top. Brush the top with oil to stick it down then lightly brush the whole samosa with oil.
• Bake for 15-20 minutes until golden brown.

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.

VEGETARIAN SAMOSAS

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).

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.

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.

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.