Have you a Veg Samosa Recipe Please?

Question

Thanks

Answer 1

14 sheets phyllo pastry, thawed and wrapped in a damp dish towel

vegetable oil, for brushing the pastries

For the filling

3 large potatoes, boiled and roughly mashed

3/4 cup frozen peas, thawed

1/3 cup , drained

1 teaspoon ground coriander

1 teaspoon ground cumin

1 teaspoon mango powder (amchur)

1 small onion, finely chopped

2 tablespoons fresh coriander leaves, chopped (cilantro)

2 tablespoons chopped fresh mint leaves

1 lemon, juice of

salt

Preheat the oven to 400 degrees F. Cut each sheet of filo pastry in half lengthwise and fold each piece in half lengthwise to give 28 thin strips. Lightly brush with oil.

Toss all filling ingredients together in a large mixing bowl until they are well blended. Adjust the seasoning with salt and lemon juice if necessary.

Using one strip of the pastry at a time, place 1 Tbl of the filling mixture at one end and fold the pastry diagonally over. Continue folding to form a triangle shape. Brush the samosas with oil. Bake for 10-15 minutes or until golden brown.

Answer 2

For 4 Samosa:

Ingri. (for mixture) 2 Nos. Med. Patato(boiled0 , Chillipowder 1 t-sp. , salt to taste, Black papper, 25 gms fresh peas.

(for cover)- 200 Gms. finish flour, pinch of salt, Oil and water.

For Frying; Oil.

Process:

1-Mix the mixture gently. and make bolls for samosa.

2-Add 2 T-spn. Oil in finish flour and salt to taste. make the flour ready for breads (hard) adding water.

make the breads big size, cut in two pisces fold it shapping as Samosa and fill it with mixture. Now bind them.

3- Deep fry on low heat to light brown.

Ready to serve................

Answer 3

Lahore Style Samosa (Potato and Peas)

Ingredients

1. Samosa Khol dough and sealer for 16 Samosa

Stuffing (Lahore Style)

1. Boiled potatoes: 6 medium size, Peeled and crumbled. I use Russet potatoes. The potatoes should not be over-cooked.

2. Green Peas: 1 Cup

3. Canola or Olive Oil: 4 Tablespoons

4. Ginger Powder: 1 Tablespoon

5. Ground Coriander: 2 teaspoon

6. Ground Cumin: 2 teaspoon

7. Ground Cardamom: 1 teaspoon

8. Ground Cinnamon: ½ teaspoon

9. Amchoor (mango powder): 1 teaspoon

10. Cayenne pepper: 1 teaspoon

11. Salt: 1 Tablespoon

12. Chopped fresh Cilantro: ½ Cup

13. Water: ½ Cup

14. Canola oil for frying

Method

1. Stuffing

Mix all ingredients. Let the mixture cool.

2. Assembly

How to fold Samosa?

Divide shell dough into eight balls. Keep the dough covered in plastic film. Roll a ball out into a 8-inch round. It should be about the thickness of a dime (10Ç coin). Cut it into half with a sharp, pointed knife. This will make two half-moon shaped pastries. Pick up one half moon and form a cone, making a ¼ inch wide, overlapping seam; glue this seam together with a little Khol sealer; and fill the cone with about 2 ½ tablespoons of the potato stuffing. Seal the wide side of the cone fluting the edges.

3. Deep Frying

Preheat deep fryer to 320º F. Deep fry Samosa to golden brown. It will be about 4 to 6 minutes.

Answer 4

Classic Samosa

INGREDIENTS

    * Dough

          o 1 cup plain flour (maida)

          o 2 tablespoons warm oil

          o Water to knead dough

    * Filling

          o 2 large potatoes, boiled, peeled, mashed

          o 1 onion, finely chopped

          o 2 green chillies, crushed

          o 1/2 teaspoon ginger, crushed

          o 1/2 teaspoon garlic, crushed

          o 1 tablespoon coriander, finely chopped

          o 1/2 lemon, juice extracted

          o 1/2 teaspoon turmeric powder

          o 1/2 teaspoon garam masala

          o 1/2 teaspoon coriander seeds, crushed

          o 1 teaspoon red chilli powder

          o Salt to taste

          o Oil to deep fry

METHOD

Dough

Make well in the flour. add oil, salt and little water. Mix well till crumbly. Add more water little by little, kneading into soft pliable dough. Cover with moist cloth, keep aside for 15-20 minutes. Beat dough on work surface and knead again. Re-cover.

Filling

Heat 3 tablespoon oil, add ginger, green chilli, garlic, coriander seeds. Stir fry for a minute, add onion, saute till light brown. Add coriander, lemon, turmeric, salt, red chilli, garam masala. Stir fry for 2 minutes, add potatoes. Stir further 2 minutes. Cool. Keep aside.

Make a thin 12.5 centimeter / 5 inch diameter round with some dough. Cut into two halves. Run a moist finger along diameter. Join and press together to make a cone. Place a tablespoon of filling in the cone and seal third side as above. Make five to six. Put in hot oil, deep fry on low to medium till light brown. Do not fry on high, or the samosas will turn out oily and soggy.

Drain on rack or kitchen paper. Serve hot with green and tamarind chutneys, or tomato sauce.

NOTES

There are zillions of variations of this recipe but this one calls for the most mainstream ingredients so should be accessible to all.

OR

*  Potatoes 3 (medium sized)

    * Green peas 50 grams

    * Serrano peppers 2-3 (small)

    * Ginger (tiny piece)

    * Cardomom 3 (spice found in Indian store.peel the skin off)

    * Cloves 3

    * Cinnamon stick tiny piece (the Indian cinnamon)

    * Cilantro seeds 1 tbspoon (Indian store again)

    * Salt

Make a wet paste of all the above except potatoes and peas and set aside.

Boil potatoes and peas.

Heat 1 tbspoon of oil in a frying pan and fry the wet paste for 1-2 minutes on medium heat.

Mash the potatoes and make a filling out of peas,potatoes and the wet paste.

Make a dough with all purpose flour and roll it out in a circular shape.

Cut it in half, fold it in the shape of a cone and stuff it with the filling.

Use some water to seal the ends of the cone and deep fry it.

You can make varying nos of samosas out of this depending on their size.

Answer 5

I see others have given good recipes...may I suggest baking the samosas in the oven on 350 F instead of frying them? Just brush with olive oil and bake until golden...not as greasy and fattening...

Answer 6

Easy Veggie Samosas --



"Quick vegetarian samosas with a curried garbanzo bean filling. You can adjust the amount of curry paste according to your taste."

INGREDIENTS

1 tablespoon vegetable oil

1/2 cup chopped onion

3 (19 ounce) cans garbanzo beans, drained

2 tablespoons curry paste

1/2 cup apple juice

3 sheets frozen puff pastry, thawed

1/4 cup all-purpose flour for dusting



DIRECTIONS

Preheat oven to 350 degrees F (175 degrees C).

Heat oil in a large skillet over medium-high heat. Saute onion until browned, about 5 minutes. Reduce heat and add garbanzo beans. Mix curry paste with apple juice until smooth, then add to skillet. Simmer mixture 10 minutes, stirring occasionally and adding more apple juice or water as needed to keep mixture moist.

Cut each sheet of pastry into 3 equal-size rectangles, then cut each rectangle in half. (You will have 18 pieces total.) Dust a clean, flat surface lightly with flour, and roll each piece of pastry until it is double in size. Dust pastry with flour as needed, to prevent it from sticking to rolling pin. Spoon an equal amount of filling into center of each pastry square. Fold in half and press edges to seal. Place on nonstick baking sheets.

Bake in preheated oven for 25 minutes, until golden brown.

**************************************...

Yogurt Samosas --

INGREDIENTS

1 tablespoon vegetable oil

2 onions, finely chopped

1 cup plain yogurt

1 teaspoon curry powder

1/2 teaspoon chili powder

2 tablespoons chopped fresh cilantro

1/4 cup chopped fresh cilantro

1 (16 ounce) package frozen phyllo dough, thawed

1/2 cup plain yogurt

3 tablespoons half-and-half cream

1/4 cup water

1 cup all-purpose flour

3 cups oil for frying, or as needed

DIRECTIONS

Heat one tablespoon of oil in a skillet over medium heat. Add the onion, and cook until browned. Stir in 1 cup of yogurt, curry powder, chili powder, and 2 tablespoons of cilantro. Cook and stir until most of the liquid has evaporated. Remove from the heat, and stir in the remaining cilantro.

Lay out one sheet of phyllo dough, and cover the rest with a damp towel. Place about 1 tablespoon of the onion mixture onto the corner, not too close to the edge of the sheet of dough, then fold up into fourths toward the opposite side to enclose the filling. Starting with the filled end, fold towards the other end in a triangle shape, pressing the edges with moistened fingers to seal. Repeat with remaining filling and dough.

Heat 3/4 inch of oil in a deep heavy skillet over medium-high heat to 365 degrees F (185 degrees C). In a small bowl, stir together the remaining yogurt, half-and-half, and water. Dip the samosas in the yogurt mixture, then dredge in flour, and shake off the excess.

Fry in small batches so they are not touching, for about 4 minutes, turning once. Drain on paper towels and serve warm.