Curried Veggie Samosa Food

VEGETABLE CURRY SAMOSAS

Steps:

• Heat oil in a large frying pan over medium heat. Add onion, curry powder, mustard seeds, and cumin seeds; cook for 3 minutes. Add broth and potatoes; cook until tender, 3 to 5 minutes. Add carrot and peas, cook 2 minutes more. Remove from heat and allow filling to cool.
• Preheat the oven to 400 degrees F (200 degrees C). Lightly grease a baking sheet.
• Roll puff pastry out on a work surface and cut into 16 thin rounds. Place 2 to 3 tablespoons of filling on each round. Cover edges of pastry with beaten egg and press edges together using a fork to close. Place samosas on the prepared baking sheet.
• Bake in the preheated oven until pastry is puffed and golden brown, 12 to 15 minutes.
• While samosas are baking, combine mayonnaise, sour cream, sugar, lemon juice, horseradish, curry powder, salt, and pepper in a bowl. Cover and refrigerate sauce until needed. Serve with samosas.

VEGETARIAN CURRY SAMOSAS WITH TAMARIND DIP

Steps:

• For the Wraps.
• Whisk all ingredients in a bowl to form a batter.
• The consistency should easily coat the back of a spoon. Add more flour if mixture is too thin, or more water if too thick.
• Coat a 10 inch non-stick pan very lightly with coconut oil.
• Ladle in 1/3 cup of batter and swirl around the pan.
• Cook until firm to handle.
• Set aside setting wax paper sheets in between layers to prevent wraps from sticking.
• For the Tamarind Dip.
• Whisk all ingredients in a bowl.
• Set aside until ready to serve.
• For the Samosas.
• Wash, and peel all vegetables.
• Boil potatoes until soft enough for mashing.
• While the potatoes are boiling, finely chop carrots, cilantro, and cauliflower.
• Blanch the chopped vegetables and the green peas for about a minute. Drain.
• When, the potatoes are done, transfer them to a bowl and mash.
• Fold in the blanched vegetables and chopped cilantro.
• Season with aloo bhaji, salt, and pepper.
• Lay a piece of the prepared wraps onto a working surface and cut into half.
• Fill with vegetable mixture near to one edge and wrap into triangles sealing with a light cornstarch slurry.
• Bake at 220C/430F for 10 minutes, flip and continue for 10 minutes more.
• Drain on paper towels.
• Serve with the tamarind dipping sauce.

CURRIED VEGGIE SAMOSA

Steps:

• DOOUGH:.
• MIx flour and salt.
• Add oil and mix until flour is like corn meal. (I do this in my mixer with the dough hook).
• Add water to dough mixing well. This will be a fairly moist dough. Knead dough 5 to 10 minutes until dough is soft and velvety (or beat in mixer).
• Cover and let stand 15-20 minutes.
• Knead again for about 5 minutes until smooth and elastic.
• Form into a long 1 1/2" diameter "rope".
• Cut into 1 1/2" slices. Form each slice into small "buns" and place on a floured board, covering with a damp cloth.
• When ready to fill and fry, flatten each piece to about 1/4" and then roll into a circular shape about 1/8" thick.
• FILLING:.
• Boil potatoes and mash.
• Saute diced carrots, minced onion, ginger root and garlic until tender and add to mashed potatoes.
• Add green peas and spices. Add salt, black pepper and cayenne pepper to personal taste.
• Place 2 tbsp filling into above dough circle. Moisten edges with water. Fold in half and seal edges well using a fork.
• Store filled samosa's on an oiled cookie sheet and cover with a damp cloth until ready to fry.
• Heat 3 cups vegetable oil over high heat until a small piece of dough drops to bottom of pan and pops back up immediately. Reduce heat to medium high at this point.
• Fry samosa's 3to 5 minutes each, turning once to brown evenly, placing on paper towels until ready to serve.