Vegetable Samosa Recipes

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.

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.

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.

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.

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.

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.

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.

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.

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.