Vegetable Samosa Filling Food

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 SAMOSA FILLING

Steps:

• Heat a large frying pan and add the ghee, potatoes, garlic, onion and ginger.
• Cover and cook on low for 10 minutes to sweat the potatoes down.
• Stir a few times.
• Don't brown.
• Add the remaining ingredients and continue cooking, covered until the potatoes and peas are tender.
• I use this as a side dish -- or you can buy eggroll wrappers -- fill them and deep fry till golden -- very nice.

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.

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.

VEGETABLE SAMOSA

Steps:

• For the Filling.
• Cool boiled potatoes, peel and cut them into very small cubes.
• Heat oil in a wok or a frying pan.
• Add cumin seeds and asafoetida powder, allow seed to splutter or turn brown, not burn.
• Add ginger and green chillies, fry for a minute.
• Add potatoes, peas, salt, coriander powder, roasted cumin, garam masala, chilli powder, curry powder, amchoor (dry mango powder) or lemon juice. Stir well to coat potatoes and peas with spices. Cook on low heat for 5-6 minutes, stirring gently, until almost cooked. You do not want to overcook and mash the potatoes.
• Adjust salt and seasoning and lemon juice. Add coriander leaves and mix.
• Turn the heat off and leave the mixture open, to cool.
• Making Pastry:
• Place flour, salt and oil in a bowl. Rub with your fingers, like pastry flour. It should look like bread crumbs.
• Make a firm dough, adding a little water at a time. I tend to make mine in a food processor these days. If making by hand, knead it well.
• Keep aside for 20 minutes and then knead again, until smooth.
• Making Samosas:
• Make a little glue by adding 2-3 tbs. water to 1 tbs. of plain flour and mixing to a thick liquid. Keep aside.
• Divide the dough into 8-9 portions and make balls, using greased hands. Keep covered with a moist muslin/handkerchief or 'j' cloth.
• Mix 1 teaspoons flour with 2 tbs. water, to make a 'glue' Keep it aside.
• Roll out one ball at a time on a greased surface, into an 7-8 inch circle/chapatti, approximately 2-3 mm thick. Cut it into half using a knife. You now have 2 half circles
• Lift one half in your palm and bring edges together, overlapping one over the other, making a cone.
• Brush a little glue on one of the overlapping edges and press the other edge over it gently with a 4-5 mm. overlap, to give the cone a good seal. If not sealed properly, it opens up during frying.
• Now fill one cone with approximately 2 tbs. of the potato mix. You should have enough edge left at the top (4-5 mm.) to get a good seal. Using 'glue', press and seal the top edges together.
• Make all samosas like this. Keep them covered with a moist cloth. If pastry is allowed to dry, it is more likely to burst during frying.
• Heat the oil in a wok or karahi to medium heat. If the oil is too hot, samosas will be soggy and not crisp. Oil should not be 'smoking'. Test by putting a small piece of dough into it, it should sizzle and rise gently to the top.
• Put as many samosa as will spread out easily in your wok and fry gently to golden brown. ( do not over fill as this can cause the oil to cool and it will make your samosa greasy) Turn them over gently a few times to ensure even browning. Take out and place on kitchen paper, to absorb surplus oil.
• Serve hot with Green Mango Chutney or Tomato Ketchup.

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.

SAMOSA FILLING - SPICY POTATO

Steps:

• Boil the potatoes and peel.
• Dice into 1/4 inch pieces.
• Into a hot cast iron frying pan, put the cumin and coriander seeds.
• Toss for about 30 seconds and remove seeds.
• Grind into powder.
• Heat 4 tablespoons of oil in a frying pan and sauté the onion until light brown.
• Add the peas, ginger, green chili, chili powder, fresh cilantro, salt, pepper and 3 tablespoons of water.
• Cover and simmer until peas are tender, about 5 minutes.
• Add more water if necessary.
• Add the diced potatoes, roasted and ground coriander and cumin seeds, lemon juice, garam masala and stir fry for 3-5 minutes.
• Allow stuffing to cool before filling the samosas.

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!