VEGETABLE SAMOSAS
Provided by Food Network
Categories main-dish
Time 2h10m
Yield 20 samosas, 6 to 8 servings
Number Of Ingredients 20
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.
VEGETABLE SAMOSA
Samosas;those delightful tasty little savory patties are one of India's great gifts to the world. Samosas are available everywhere and yet the samosa varies wherever it is found. That's the beauty; you can make Samosas in so many different ways. Each cook adding their own different signatures to a time honored basic Samosa Recipe. Samosas are cheap and easy to make. Whether you make meat Samosas or vegetable Samosas, make your own pastry or buy the pastry ready-made, Samosas are always appetizing. Served with tea, they form the basis of the perfect snack.
Provided by rattlindog
Categories Lunch/Snacks
Time 1h5m
Yield 16-18 samosa's
Number Of Ingredients 20
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.
Nutrition Facts : Calories 186.7, Fat 6.3, SaturatedFat 0.8, Sodium 308.5, Carbohydrate 29.1, Fiber 3, Sugar 1.5, Protein 4
VEGETABLE SAMOSAS
Serve up these crisp vegan samosas as a tasty starter or side dish with your favourite curry. They also make great buffet food for your next party.
Provided by Member recipe by maddiek
Categories Buffet, Side dish, Snack
Time 1h40m
Yield Makes 24
Number Of Ingredients 12
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.
Nutrition Facts : Calories 105 calories, Fat 7 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 10 grams carbohydrates, Sugar 1 grams sugar, Fiber 1 grams fiber, Protein 1 grams protein, Sodium 0.43 milligram of sodium
VEGETABLE SAMOSAS
Treat everyone to a lovely snack on a cold day with these samosas. Mild Curry Spice Paste potatoes and green peas all wrapped up in soft and buttery filo pastry. Pair them with the cooling taste of the coriander and mint raita for something absolutely divine.
Categories Starters & Snacks; Vegetarian, Entrées et collations, Végétarien
Time 30m
Yield 4
Number Of Ingredients 0
Steps:
- Mix flour and salt in large bowlAdd oil and mix into a crumbly mixtureAdd cold water and mix thoroughly; start with 4 tbsp and continue to add 1 tbsp at a time until the mixture starts to become sticky. Do not add too much water at once and stop when you reach a crumbly mixture. Knead to a firm dough. Cover the dough with a moistened towel and set aside.
- Place diced potatoes in boiling pot of water and cook until tender. Once cooked, strain water and set aside.Sauté onion, garlic and ginger until onions are translucent.Add Patak's® Mild Curry Spice Paste to pan; cook for 2 min.Add cooked potatoes to pan, cook for 2-3 more min.Add peas and carrots; cover mixture and let cook for 5-10 min until peas/carrots are thawed and hot.Remove potato mixture from heat and leave to cool.
- Divide dough into 1.5" diameter balls (8-10 balls). Use a rolling pin, roll balls into a flat circle. You want it just thick/strong enough to hold the filling. Cut the circle in half with a knife or pizza cutter.Rub cold water with a brush (or finger) around the edge of the semi circle. Roll dough into a cone. Stuff the mixture into the cone and pinch closed. Repeat until complete.Heat oil in a pan. Check that oil is hot by adding a small piece of pastry. Cook samosas until golden brown.Once cooked, place samosas onto a paper towel to drain any excess oil.Serve warm with Patak's® Sweet Mango Chutney.
VEGETABLE SAMOSAS
Provided by Food Network Kitchen
Categories appetizer
Time 40m
Yield 8 servings
Number Of Ingredients 0
Steps:
- Mix 1 cup leftover mashed potatoes, 1/2 cup chopped leftover cooked vegetables (such as carrots or green beans), 1/2 cup thawed frozen peas, 1/4 teaspoon curry powder and 1 tablespoon each chopped cilantro, mint and ginger; season with salt and cayenne pepper. Roll a sheet of puff pastry into a 14-inch square, then cut into 25 smaller squares and place 1 tablespoon filling in the center of each. Brush the edges with a beaten egg, fold into triangles and press to seal. Bake at 350 degree until golden brown, 20 to 25 minutes. Mix yogurt with leftover cranberry sauce for dipping.
VEGETABLE SAMOSA FILLING
Make and share this Vegetable Samosa Filling recipe from Food.com.
Provided by Lorrie in Montreal
Categories Vegetable
Time 35m
Yield 4-6 serving(s)
Number Of Ingredients 11
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
Lovely vegetable samosas, straight from the Indian cuisine.
Provided by maddiek
Time 1h10m
Yield Serves 24
Number Of Ingredients 0
Steps:
- The Vegetable Filling
- Heat the oil in a frying pan, add the onion and garlic, mix in the spices and fry until soft. Add the vegetables, seasoning and stir well until coated. Add the stock, cover and simmer for 30 minutes until cooked.
- Now for the pastry!
- Pastry
- Mix flour and salt into a bowl. Make a well into the centre and add the oil and enough water to make a firm dough. Knead the dough on a floured surface until smooth and roll into a ball. Cover in plastic wrap and set aside at room temperature for 30 minutes.
- Divide the pastry into 12 equal pieces. Roll each piece into a ball and roll out into a circle of 15 cm. 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 the cases with a tblpns of your chosen mixture and press the two dampened edges together to seal the top of the cone.
- Deep fry the samosas in hot oil until crisp and brown take out and drain on a paper towel.
VEGETABLE SAMOSAS
My family enjoys the wonderful Indian flavors in a traditional samosa. Baked instead of fried, this version has fewer calories but keeps all the classic tastes and textures we love. -Amy Siegel, Clifton, New Jersey
Provided by Taste of Home
Categories Appetizers
Time 1h5m
Yield about 3 dozen.
Number Of Ingredients 14
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.
Nutrition Facts : Calories 79 calories, Fat 2g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 136mg sodium, Carbohydrate 13g carbohydrate (1g sugars, Fiber 1g fiber), Protein 2g protein. Diabetic Exchanges
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