Healthy Vegetarian Samosas Food

HEALTHY SAMOSAS (AIR-FRIED OR BAKED)

Steps:

• Bring a pot of water to a rolling boil on a high heat. In the meantime, quarter the potatoes. Once the water has boiled, turn down to medium heat, add potatoes and cover with a lid. Cook for 20-25 minutes until fork inserted goes in smoothly and comes out clean.
• Add flour, salt, 1 tablespoon of oil to a mixing bowl and mix using a fork.
• Slowly add water and knead slowly into a ball. Add 1/4 cup at a time, until the dough falls into a neat ball. If you have a stand mixer, you can dump all the ingredients in the mixing bowl and use the paddle attachment to get it to the right consistency. Note: You can add baking soda if you'd like to make it crispier!
• Dab the rolled dough with a little bit of oil, and set aside for at least 15-20 minutes so the dough can rest while the potatoes are boiling.
• Once the potatoes have boiled, drain the water, remove the peels and then mash the potatoes with a spatula or masher
• In a medium skillet, add 1 tablespoon of cooking oil and turn the stove to medium heat
• Add the mashed potatoes, salt, pepper, turmeric, and red chili powder. Stir the spices to evenly coat the potatoes and cook for 2-3 minutes, tasting and adjusting along the way for your preference.
• Add peas and stir them into the mix for about 30-45 seconds. Turn off the heat, and add a few sprigs of cilantro (if you choose to include them). Transfer to a bowl and set aside.
• Take the kneaded dough and roll it out into a long cylinder, roughly as long as your two hands side-to-side (~7-8 inches long)
• Using a knife or sharp edge, portion this cylinder into 8-9 smaller pieces. Take one of the pieces and roll into a smooth ball (while you set the others aside)
• Now, dust this ball with a bit of flour, and then using a rolling pin, roll it into a circular shape, roughly 6-7 inches in diameter (for reference, the rolled out dough should be slightly larger than the size of your hand)
• Slice this dough diagonally so you get two (roughly) semi-circular pieces. Pick up one of these pieces and lay it on your left hand so the straight edge lines up against the left side of your hand (it should look like the letter D on your hand).
• Wet the straight edge with some water and form a cone so that the top is wider and also open for you to stuff the filling. Add ~2 heaped teaspoons of filling per samosa and push it in so it evenly fills out (but only till about 3/4 of the cone). You might end up adding a bit more depending on how big you rolled the dough out.Note: Please check the post for detailed instructions on how to fold the samosas (or watch the linked video below!)
• Add a bit of water to the edge of the cone and seal it shut (either by pressing together or folding one edge over the other)
• Coat with enough oil to cover all the sides and place aside. Repeat for the rest of the samosas.
• If you're air-frying, after you're done folding the first samosa, pre-heat to 425 F. Depending on the size of your air-fryer, you might need to make a couple of batches - take care not to overcrowd the samosas since that will prevent the dough from cooking properly
• Place the samosas carefully in the air fryer and cook for 10 to 12 minutes, and then flip the sides and cook for another 5 to 7 minutes. Depending on your air fryer, you might need to add a few extra minutes. When it's done, the samosas should be crisp on the outside and a nice golden brown color on both sides.Note: Air fryers are quite different, so the temperatures might vary. Mine takes 18 minutes total to cook. But yours might take longer or shorter depending on the size, power, etc. I suggest checking after 10 minutes to see if one side is done, and then checking again after the 5-7 minutes. You might need to add 5-10 more minutes depending on the fryer!
• If you're baking samosas, after you're done folding the first samosa, preheat oven to 400F.
• On a sheet pan lined with a silicon liner or parchment paper, place each samosa roughly 2 inches away from each other
• Bake for 20 minutes and check on the color - if golden brown, flip to the other side and bake for another 10-15 minutes
• Remove and serve with ketchup, a nice aioli or a chutney!

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.

VEGETARIAN SAMOSAS

Steps:

• Heat oil in large skillet on medium-high heat. Add next 4 ingredients; cook and stir 3 min. or until onions are crisp-tender. Stir in potatoes, peas, garam masala and pepper; cook 2 min., stirring frequently and mashing lightly with back of spoon. Remove from heat. Stir in cilantro and 2 Tbsp. dressing. Refrigerate 15 min.
• Meanwhile, heat oven to 400ºF. Roll out 1 pastry sheet to 9-inch square on lightly floured surface; cut into 3 (3-inch wide) strips. Cut each strip into 3 (3-inch) squares. Dust squares lightly with flour; stack on plate. Repeat with remaining pastry sheet.
• Spoon about 1 Tbsp. potato mixture onto center of each pastry square; fold diagonally in half. Firmly press edges together to seal. Place on baking sheet; brush with remaining dressing.
• Bake 18 to 20 min. or until crisp and golden brown.

AUTHENTIC INDIAN VEGETARIAN 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, 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.

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.

HEALTHY VEGETARIAN SAMOSAS

Steps:

• Place potato, beans and onion in a container and bake in microwave (takes around 3-4 mins).
• Preheat oven to 180 degrees celsius.
• Place lentils on stove with cumin, coriander, chilli and garlic. Stir occasionally.
• When vegies are cooked, mix with lentils mixture on stove and cook until fragrant.
• Cut mountain bread into halves, so you have triangles.
• Place a small amount of mixture in the middle and fold into a samosa shape. (Start with the triangular shape on the bottom, then fold inwards from the sides.).
• Place on sprayed or baking paper lined tray. Cook in oven for eight minutes or until hard on the outside.
• Serve with a chilli dip and salad.

(THE BEST) VEGETARIAN/VEGAN VEGETABLE SAMOSAS

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.