SWEET POTATO AND PEA SAMOSAS
Sweet potato and pea samosas are a healthy baked version of samosas. No deep-frying!
Provided by Shinta
Categories Snack
Time 28m
Number Of Ingredients 12
Steps:
- Start by preparing the filling. In a pot filled with water, cook the sweet potato cubes until they are soft, around 8 minutes. Drain the water and let the potato cubes cool down.
- Mash the potatoes coarsely, using a fork or a potato masher, and add the peas to it. Give it a good mix.
- In a pan, add the oil, and heat it on low heat. Add the turmeric powder, chaat masala, garlic powder, red chili flakes, cumin powder, ginger and saute this for a minute.
- Turn off the heat and add the potato-pea mixture.
- Add salt to season.
- Give the mixture a good stir, so that all the ingredients are well distributed.
- Pre-heat your oven to 180 C or 350 F.
- Roll out your puff pastry sheet and cut out equal-sized squares.
- Place a heaped tablespoon of the filling into each square and fold the side over, forming a triangle.
- Press down the sides, sealing in the filling.
- Using a pastry brush, brush a little egg wash on the puff pastry.
- Transfer the sealed samosas parcels onto a parchment-lined baking sheet and bake it at 180 C (350 F) for 10-15 minutes, until the puff pastry is golden and baked through.
- Serve your samosas with chutney or relish of your choice.
Nutrition Facts : Calories 218 kcal, Carbohydrate 27 g, Protein 4 g, Fat 10 g, SaturatedFat 3 g, TransFat 1 g, Cholesterol 16 mg, Sodium 109 mg, Fiber 3 g, Sugar 4 g, ServingSize 1 serving
SPINACH & SWEET POTATO SAMOSAS
These vegetarian samosas are a great way to get 3 of the 5-day into your family. They're also rich in fibre, folate, vitamin C, calcium and iron
Provided by Cassie Best
Categories Side dish, Snack, Starter
Time 1h20m
Number Of Ingredients 14
Steps:
- Put the sweet potatoes in a large bowl, cover with cling film and microwave on High for 8 mins or until soft.
- Meanwhile, heat the oil in a large pan, add the chopped onion and cook for a few mins to soften. Stir in the ginger, garlic, chilli (if using) and coriander stalks, stirring for a couple mins more until fragrant (the garlic will burn easily, so keep an eye on it). Add the curry paste and half the black onion seeds to the pan, stir for 30 secs or so until fragrant, then add the spinach and 2-3 tbsp water. Cook the spinach until wilted, then add the sweet potato and any liquid from the bowl. Season well and mash everything together with the back of a spoon, leaving some chunky bits of potato. Leave to cool completely.
- Unroll the pastry and pull out two sheets to work with - keep the rest covered with a tea towel to prevent it from drying out. Brush both sheets with a little oil and scatter some of the black onion seeds over one sheet. Put the other sheet on top. With the shortest side facing you, cut down the centre to make two long strips. Scoop a sixth of the sweet potato mixture onto the top right-hand corner of the filo in a rough triangle shape. Fold the pastry over on an angle, continuing down the length of the pastry until you reach the bottom and have a neat triangle encasing the filling. Trim off any excess pastry with a knife. Repeat to make six samosas. Heat oven to 200C/180C fan/gas 6.
- Put the samosas on a baking tray lined with baking parchment. Brush with a little more oil and sprinkle over the remaining black onion seeds. Bake for 25-30 mins or until deep golden brown. Meanwhile, peel the cucumber into ribbons, then toss with the sliced onions and coriander leaves. To serve, dollop some yogurt onto each plate, top with two samosas, a mound of the cucumber salad and mango chutney.
Nutrition Facts : Calories 650 calories, Fat 13 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 108 grams carbohydrates, Sugar 36 grams sugar, Fiber 15 grams fiber, Protein 17 grams protein, Sodium 1.5 milligram of sodium
MINI SWEET POTATO SAMOSAS
Mini samosas made with curried sweet potatoes and wontons. Serve with ketchup or chutney.
Provided by Anonymous
Categories Appetizers and Snacks Tapas
Time 45m
Yield 4
Number Of Ingredients 7
Steps:
- Simmer sweet potatoes with a little water until very soft. Drain, and mash with butter, milk, onion soup mix, and curry powder.
- Preheat oven to 375 degrees F (190 degrees C).
- Place about 1 teaspoon of the sweet potato mixture into the center of each wonton wrapper. Brush two adjacent edges of wrapper with water, fold into a triangle, and press the edges together to seal. Brush both sides with sesame oil. Place the samosas on a baking sheet.
- Bake in preheated oven for 10 minutes, then turn over, and bake for 5 minutes more.
Nutrition Facts : Calories 168.9 calories, Carbohydrate 30.6 g, Cholesterol 6.6 mg, Fat 3 g, Fiber 1.8 g, Protein 4.7 g, SaturatedFat 1 g, Sodium 331.8 mg, Sugar 1.6 g
SWEET POTATO MINI SAMOSAS
Crunchy bite sized mini samosas filled with a delicious sweet potato and peas filling tossed in yummy simple Indian spices. Perfect crispy vegan appetizer recipe to snack on this festive season.
Provided by Sheenam
Categories Appetizer
Time 20m
Number Of Ingredients 11
Steps:
- Thaw the samosa sheets on the kitchen counter while you prepare the samosa filling.
- To a wok/ pan, add 1 tbsp oil and heat on flow flame. Add grated ginger, chopped green chillies and cook for a few seconds. Add peas and cook for 1 minutes. Add coriander powder, chilli powder, salt, cumin powder and mix well until peas are well coated with the spices. Keep aside to cool for about 4-5 minutes. To a large bowl, add mashed or grated sweet potato and add the cooled down pea-mixture. Mix well.
- Shape the samosas by adding 1 1/2 tbsp of filling to each samosa sheet. For tips on how to shape samosa, click here.
- To a large wok, add oil and leat heat until very hot. Now add samosas one by one (3-4 at a time) and cook on medium low flame for about 3-4 minutes (turn in between) until they are brown, golden and crispy. Transfer to serving dish and serve with homemade coriander chutney.
POTATO AND PEA SAMOSA
Provided by Food Network
Categories appetizer
Time 3h45m
Yield 2 to 3 dozen samosas
Number Of Ingredients 22
Steps:
- Preheat the oven to 350 degrees F.
- Wash and dry the baking potatoes. Bake the potatoes in the oven until done, about 45 to 60 minutes. Allow to cool for 10 minutes and then split in half lengthwise to release steam. When cool to the touch, use a fork to mash and fluff the potatoes. Place in a mixing bowl. Discard potato skins.
- Preheat the deep-fryer to 350 degrees F.
- In a large saute pan, heat the ghee. Sweat the onions, garlic, jalapeno, and peas for about 1 minute, or until glossy. Add the ginger, cumin, and coriander. Cook another 20 seconds. Pour over the mashed potato. Season with salt and pepper. Stir and taste to correct seasoning with salt, pepper, and sugar. Stir in cilantro. Allow to cool completely before shaping into samosas.
- To form the samosas, take a generous tablespoon of the filling and with your hand form a cone shape. Place on top of the wonton wrapper, at an angle. Beat together the egg and water to make an eggwash.
- Eggwash the edges of the wrapper and proceed to roll wrapper around the filling, making sure that the top flap is folded to secure filling. Repeat process until you have used up all the filling. Deep-fry the samosas until done, golden and crisp. Serve with Tamarind and Date Chutney.
- In a large saucepan, combine the tamarind pulp, dates, 1 cup sugar, and 6 cups water. Bring to a boil, and then lower to a simmer. Cook mixture until tamarind paste has dissolved into the water, about 1 hour, stirring every now and then.
- Pass mixture through a food mill. Discard the pulp. Pass the puree through a chinois or fine strainer. Return the puree to the saucepan. Add the remaining 1 cup sugar and 4 cups water. Stir and bring to a boil, then lower to a simmer. Reduce until thickened. Transfer to a non-reactive container and allow to cool completely. Refrigerate until needed.
- Yield: 4 cups
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- For the pastry:In a large mixing bowl, add the flour and salt, mix. Add the oil and a little water. Using a fork, mix until the dough starts to stick together, adding water a little at a time as needed. Use your hands to make a ball. Transfer the dough ball to a floured surface and knead until smooth, about 1 minute, the dough should not be sticky or dry. Cover well with plastic wrap and set aside for 30 minutes.
- For the sauce:Add all the mango, mint and salt to a food processor along with 4 tablespoons water and pulse until smooth and pourable. Add more water if needed. Transfer to a bowl and set aside.
- For the filling:Use a fork to pierce the skin of the potato all over. Microwave for 3 minutes, turn and microwave for another 3 minutes. The potato should feel tender when a fork is inserted. Remove and set aside to cool. When the potato is cool enough to handle, peel and mash. You will need 1 cup (270 grams) of potato.
- To a non-stick sauté pan, add the oil over medium heat. When it starts to ripple add the peas, garlic, ginger, cumin, coriander, garam masala and salt. Toss to mix and cook for 1 minute. Add the mashed potato and mix well. Remove from the heat and allow to cool.Divide the dough into 4 equal parts. Roll each into a ball. Take 1 ball (cover the rest so they don’t dry out) and roll out to a 6-inch (15 cm) circle. You should not need any flour for this. Cut the circle in half.
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