The Best Vegetarianvegan Vegetable Samosas Food

THE BEST SAMOSAS

Steps:

• For the dough: Whisk together the flour, ajawain, if using, and the salt. Add the oil and, using your hands, rub it into the flour mixture until fully incorporated. While stirring with a wooden spoon, gradually add the water, until a shaggy dough is formed. Transfer the dough to a work surface and knead until soft and pliable, about 3 minutes. Rub a little oil, about 1 teaspoon, over the dough, place on a plate and cover with a damp towel. Let the dough rest in the refrigerator for at least an hour or overnight.
• For the filling: Put the potatoes in a medium saucepan, cover with cold tap water by about 2 inches, and season with salt. Bring to a boil, lower the heat, and simmer until tender, about 10 minutes. Drain, transfer to a medium bowl and set aside to cool slightly. Using a fork, slightly smash the potatoes.
• Meanwhile, in a small food processor (mini-chopper), combine the onion, ginger, garlic, chiles, and 1 tablespoon water and puree to a paste.
• Heat the ghee in a large skillet over medium-high heat. Add the mustard and cumin seeds and cook, stirring constantly, until fragrant, about 30 seconds. Add the onion paste, salt, garam masala and turmeric and cook, stirring, until lightly browned, about 4 minutes. Add the potatoes and cook, stirring and mashing lightly with a wooden spoon, until hot, about 2 minutes. Stir in the peas. Remove from the heat and stir in the lemon juice, chopped cilantro and remaining 2 tablespoons water.
• To form the samosas: Divide the dough into 10 portions. Using your hands, roll each portion into a small ball. On a floured work surface, using a rolling pin, roll each ball into a 7-inch wide disc. Cut each disc in half.
• Set a small bowl of water beside you. Working with one dough semi-circle at a time, fold half of the straight edge up to the rounded side and wet its outside edge with a little water. Fold the other half up to form a cone, overlapping it with the other side by 1/4 inch. Press the edges together to form a seal. Hold the cone in one hand and fill it with about 1/4 cup of the potato filling. Slightly wet the inside of the rounded edge and fold it over the filling to enclose it. Press the edges together to seal. Repeat with the remaining dough and filling to make 20 samosas.
• In a large, wide heavy-bottomed pot, pour in the oil to a depth of about 2 inches. Place over medium heat, and heat until a deep-fry thermometer inserted in the oil registers 365 degrees F.
• Working in small batches, fry the samosas until golden brown and crispy, about 5 minutes. Using tongs, transfer to a paper towel-lined baking sheet to drain. Serve immediately with tamarind sauce or your favorite chutney.
• For the ghee: Melt the butter in a small saucepan over medium-high heat. Skim off any of the white foam that comes to the surface with a spoon (being careful not to scoop up any yellow fat from the butter) and discard. Lower the heat to medium and simmer until all of the water has evaporated and the white milk solids have browned in the bottom of the saucepan, about 8 minutes.
• Line a sieve with cheesecloth or a coffee filter and pour the butter through into a container. Discard the browned milk solids in the sieve or reserve for another use. Use now or store in the refrigerator for up to 1 week. Yield: about 2 cups

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.

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.

(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.

EAST INDIAN VEGETABLE SAMOSA PASTRIES

Steps:

• PEEL potatoes; CUT into quarters and cook until tender in gently boiling salted water; DRAIN; MASH potatoes coarsely in a large bowl; ADD 1 cup finely chopped onion, 3/4 cup thawed frozen peas, 2 diced seeded anaheim chilies, 2 tablespoons minced fresh cilantro and 2 tablespoons minced fresh mint.
• TOAST 1/2 teaspoon cumin seeds in a skillet over medium heat, until seeds become aromatic and lightly pop; ADD to the other ingredients in large bowl; WHISK together the remaining spices in a cup or smaller bowl: 2 tablespoons fresh lemon juice or 2 tablespoons lime juice, 1 tablespoon olive oil, 2 teaspoons ground coriander, 1 1/2 teaspoons curry powder, 1 teaspoon ground cumin, 1 teaspoon ginger-garlic paste (or 1/2 teaspoon each) and 1 1/4 teaspoons fine sea salt; POUR over ingredients in bowl; STIR mixture gently until mixture is thoroughly combined.
• MEASURE all of the EASY HOMEMADE PASTRY ingredients into large bowl of a food processor; PROCESS ingredients for one minute or until the dough forms into a ball.
• PLACE the dough onto clean smooth surface sprinkled with flour; ROLL into a sheet of dough between 1/8 and 1/4 inch thick; SPRINKLE with flour to prevent rolling pin from sticking if needed.
• CUT dough sheet into circles by pressing a large drinking glass over dough, re-rolling scraps if needed; REPEAT process until all dough is used.
• PLACE oven rack to center position; PREHEAT oven to 400°F.
• SPOON about 1 tablespoon VEGETABLE SAMOSA FILLING on one half of each pastry circle, leaving a 1/2-inch border (add just enough filling without overstuffing); FOLD each pastry circle over in half to form a turnover; PRESS round edge of turnovers gently with a fork (if you have leftover filling, you may serve this as a tasty Indian potato salad later!).
• LIFT turnovers with a metal spatula; arrange on greased cookie sheet; BRUSH with olive oil.
• BAKE turnovers 15-20 minutes, or until golden brown.
• SERVE with Major Grey chutney or mint chutney and enjoy!

POTATO & PEA SAMOSAS (VEGAN)

Steps:

• In a medium saucepan boil water.
• Add potatoes and frozen peas.
• Cook until potatoes are tender, about 15 minutes.
• Drain, rinse with cold water and set aside.
• Heat 1 Tablespoon oil in a large saucepan over medium-high heat.
• Add onions and garlic and saute until onions are soft, about 5 minutes.
• Add salt, cumin, turmeric, chili powder, black pepper, cinnamon, cardamom, coriander and ginger.
• Remove from heat and stir in potatoes and peas.
• Get one sheet phyllo pastry and brush one half with melted butter. Fold other half over on top of buttered half.
• Place approximately 4 Tablespoons potato mixture into one corner of phyllo sheet.
• Carefully make a triangle by folding corners over top of potato mixture and using brushed melter butter to stick each corner on top of each other.
• Repeat for remaining phyllo sheets and potato mixture.
• Heat oil for frying, approximately half an inch in bottom of pan.
• Fry samosas for approximately 2 minutes on each side, turning when bottom is golden brown.
• Drain on paper towel while cooking the rest.
• Serve warm.