EASY BAKED INDIAN SAMOSAS
This has all the flavor and heartiness of a great samosa without the frying. Although this is an easier, healthier version of the fried samosa, it tastes very authentic. This recipe has the added advantage that you can make ahead and freeze uncooked samosas, simply skip the egg brushing, freeze until you're ready and cook at 350 degrees F (175 degrees C) for 25 to 30 minutes. Serve warm, plain, or with chutney.
Provided by pho1962
Categories Appetizers and Snacks
Time 1h40m
Yield 16
Number Of Ingredients 16
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 and transfer potatoes to a bowl; coarsely mash.
- Preheat oven to 400 degrees F (200 degrees C).
- Heat oil in a skillet over medium-high heat; cook and stir onions, coriander seed, curry powder, ginger, salt, turmeric, cumin, allspice, cayenne pepper, and cinnamon until onion is lightly browned, about 5 minutes. Remove skillet from heat and stir tomatoes and peas into onion mixture; pour into mashed potatoes and thoroughly mix. Cool completely.
- Cut each pie crust into 8 even triangles. Spoon filling onto the wide end of each triangle; fold corners over filling creating a triangular 'hat' shape. Pinch the dough together to form a seal. Brush egg white over each samosa and arrange on a baking sheet.
- Bake in the preheated oven until samosas are golden brown, about 15 minutes.
Nutrition Facts : Calories 314.8 calories, Carbohydrate 32.7 g, Fat 18.7 g, Fiber 3.9 g, Protein 4.9 g, SaturatedFat 4.3 g, Sodium 396.2 mg, Sugar 1.4 g
EAST INDIAN VEGETABLE SAMOSA PASTRIES
Make and share this East Indian Vegetable Samosa Pastries recipe from Food.com.
Provided by The Spice Guru
Categories < 60 Mins
Time 50m
Yield 12 serving(s)
Number Of Ingredients 25
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!
SAMOSAS: FRIED INDIAN VEGETABLE PASTRIES
Steps:
- To make the dough, sift the flour and salt into medium bowl. Add 1 tablespoon of the clarified butter and rub the mixture between the palms of your hands to evenly distribute, letting the fat-coated flour fall back into the bowl. Continue until the flour is evenly coated. Add 6 tablespoons of the water, mix, and work until the dough comes together. Turn onto a lightly floured surface and knead for 4 minutes into a firm dough. Cover with a kitchen towel and let rest for 30 minutes.
- To make the filling, in a large saute pan or skillet, heat the remaining 1/4 cup of clarified butter over medium-high heat. Add the coriander seeds and cook, stirring, for 10 seconds. Add the onions and ginger, and cook, stirring, until starting to caramelize, about 5 minutes. Add the garlic, chile peppers, garam masala, salt, turmeric, and cayenne, and cook, stirring, until fragrant, 30 to 45 seconds. Add the potatoes and cook, stirring until the potatoes start to color and become dry, about 3 minutes. Add the peas and cook, stirring, for 1 minute. Remove from the heat and add the cilantro and lemon juice. Stir to combine, then adjust the seasoning, to taste. Let sit until cool enough to handle.
- On a lightly floured surface, knead the dough for 1 minute. Divide into 2 equal portions and roll each into a 1/2-inch thick rope. Cut each into 8 equal parts and roll into smooth balls. Place each ball on the floured surface and roll into a thin circle, about 6-inches in diameter. Cut each circle in half (2 semi-circles). Spoon about 2 teaspoons of filling in the center of each semi-circle. Brush the edges with water and fold the dough over the filling. Press the edges together to seal. Place on a baking sheet and repeat with the remaining ingredients.
- Preheat the oil in a large pot to 350 degrees F. Add the pastries in batches and cook at 300 degrees F, turning, until golden brown, about 10 minutes. Remove with a slotted spoon and drain on paper towels. Serve hot.
AUTHENTIC INDIAN VEGETARIAN SAMOSAS
Crispy pastries filled with a spicy blend of vegetables flavored with ginger, cinnamon, and traditional Indian spices. Make this authentic Indian appetizer from scratch in your home. A deep fryer with plenty of oil is needed, or you can try baking them. Serve hot with an Indian-flavored chutney.
Provided by adamAKAweirdo
Categories Appetizers and Snacks Pastries
Time 1h10m
Yield 8
Number Of Ingredients 14
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.
Nutrition Facts : Calories 302.5 calories, Carbohydrate 39.9 g, Fat 14.9 g, Fiber 3.6 g, Protein 4.3 g, SaturatedFat 2 g, Sodium 49.9 mg, Sugar 7.3 g
CHEATS VEGETABLE SAMOSAS
This recipe was on the label of a mango chutney jar. Really simple to make. I normally bake my samosas but this recipe does call for it to be deep fried.
Provided by Wendys Kitchen
Categories Lunch/Snacks
Time 35m
Yield 8 serving(s)
Number Of Ingredients 9
Steps:
- Cook frozen vegetables as per directions until just cooked.
- Drain and combine the herbs and dried herbs in a bowl.
- Brush edges of wrapper with water, place 2 tsp of filling in the centre and fold in half diagonally to seal.
- Heat oil in large frying pan and cook until golden brown.
- Option is to lay samosas on baking tray, brush with olive oil or spray and bake at 220 degrees C for 20 minutes turning after 10 minutes.
Nutrition Facts : Calories 113.9, Fat 0.7, SaturatedFat 0.1, Cholesterol 2.7, Sodium 333.3, Carbohydrate 23.1, Fiber 2, Sugar 0.6, Protein 4.2
INDIAN SAMOSA CASSEROLE
This filling in this recipe from Vegetarian Times is very close to that of authentic Indian samosas. I am including the recipe for whole wheat pie crust given in the magazine but I personally would prefer it made with my usual white flour crust or something closer to a real samosa crust.
Provided by Irmgard
Categories Savory Pies
Time 1h20m
Yield 6 serving(s)
Number Of Ingredients 18
Steps:
- Preheat the oven to 375 degrees F.
- To make the crust, whisk together the flours and salt in a bowl.
- Stir in the oil until clumps form.
- Add 6 to 10 tablespoons cold water, one tablespoon at a time, until the dough holds together.
- Shape into a ball, cover with a damp towel and set aside.
- To make the filling, stir together the mustard seeds, curry powder, ginger, cumin and red pepper flakes in a bowl and set aside.
- Cook the potatoes in boiling salted water 15 minutes or until tender.
- Drain, return to the pot, and mash, leaving small chunks.
- Heat the oil in a skillet over medium heat.
- Add the onion, carrot and garlic and saute 5 minutes, or until the carrot is tender.
- Move the onion mixture to one side of the pan and add the mustard seed mixture in the centre.
- Toast for 30 seconds.
- Stir in the peas and broth.
- Fold the onion mixture into the potatoes and stir in the sugar.
- Season with salt and pepper, if desired.
- Spread the filling in a 9" pie dish and set aside.
- Roll out the crust to an 11" circle on a floured work surface.
- Cover the filling with the crust, pressing down to make sure no air pockets remain.
- Trim away the excess dough and crimp the edges.
- Cut an X in the centre to vent the steam and brush with milk before baking.
- Place the pie on a baking sheet and bake for 40 to 50 minutes or until the crust is golden.
- Let stand for 5 minutes before serving.
Nutrition Facts : Calories 311.3, Fat 7.1, SaturatedFat 1, Cholesterol 0.7, Sodium 146.1, Carbohydrate 55.6, Fiber 7.4, Sugar 5.5, Protein 8.4
INDIAN FLOWER SAMOSA
Samosa ,a fried or baked all time snack 0f indian savoury!!!Rather than presenting it in a cone shape(normal samosa shape),i have tried it in a flower shape with veggies fillings!
Provided by ashwinisivaranjani
Categories Indian
Time 35m
Yield 4 depends on the size we made, 2-3 serving(s)
Number Of Ingredients 17
Steps:
- FILLING:.
- boil the potato for 3 minutes and mash it.
- cut the onion into small pieces.
- chop the ginger,garlic and green chillies.make it a fine paste.
- take a pan and pour 4 tablespoon oil and 1 teaspoon ghee.
- add the onions and saute it for 10 minutes.
- when the raw smell is gone add the GGC paste(ginger,garlic,green chilli paste) and saute it for 4 minutes.
- now the oil starts separating along the sides of the pan.
- now add chilli powder,turmeric powder,garam masala,chat masala and salt.
- saute it for another minute.
- add the mashed potatoes to it.
- add 2 tablespoon water.
- allow the potato to mix with the masalas.
- add carrot,cabbage to it.
- now the mixture is ready.allow it to cool.
- FLOWER BASE:.
- add required water to the maidha flour and mould it to chapati flour consistency.
- round it to balls amd roll it with the help of a roller to a round base.
- with the help of knife cut the edges and make a perfect square shaped dough base.
- now fold the four corners of the base inwards.
- now flip the base.
- place the filling inside the base.
- Bring corners over the filling to center.
- Press all joints and center with fingers without any gap.
- Turn over the piece and pull the folded corners out to make a flower shape.
- likewise make 3-4 flower shape samosa base.
- Now our flower shapes are completed.
- FOR FRYING:.
- Heat oil in a pan and deep fry each piece separately.
- Turn the pieces in oil for other side to fry.
- Take out from oil and place the samosas in a tissue paper.
- serve hot with tea/coffee.
Nutrition Facts : Calories 1222.6, Fat 111.9, SaturatedFat 15.6, Cholesterol 5.5, Sodium 7053.7, Carbohydrate 54.5, Fiber 9, Sugar 9.1, Protein 7.3
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
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Cuisine IndianTotal Time 50 minsCategory Appetizer, SnackCalories 190 per serving
- Put 3 tablespoons of ghee in a frying pan and add the chili, black mustard seeds and cumin seeds. When they begin to crackle, add the turmeric and hing. Add the steamed vegetables, and all of the remaining spices. Mash the vegetables a bit and cook the mixture over medium heat until you have a thick mixture for stuffing. This takes about 20 minutes. Let the samosa stuffing cool before stuffing the dough.
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- Roll the dough into 12 equal size balls. With a rolling pin, roll each ball into a 5 inch circle. Cut the circles in half. Seal the two straight ends together and put 1 tablespoon of stuffing into each triangle. Seal the edges tightly enough to hold together when frying.
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