How do l make Vegetarian Samosas Please ?

Question

How do l make Vegetarian Samosas Please ?

Answer 1

Notice you have a few recipe requests - all the recipes are on cookeryclub - they are really easy to follow and i always get good results - which is always a bonus.

Answer 2

Baked samosa

http://www.astray.com/recipes/?show=Bake...

Fried Veggie samosa

http://www.astray.com/recipes/?show=Samo...

Answer 3

Dough

2 cups all-purpose flour

1/2 tsp salt

2 tbsp vegetable oil

3/4 cup warm water

Filling

2 1/2 cups peeled and diced Yukon Gold potatoes, cut into ½-inch pieces

1 tbsp fennel seed

1 tbsp cumin seed

2 tsp coriander seed

3 Tbsps vegetable oil

1/2 cup finely diced onion

2 cloves garlic, minced

1 inch fresh ginger, peeled and grated

1 pkg (1 lb), frozen chopped spinach, thawed and excess juices squeezed out

1/2 cup frozen peas, thawed

salt and pepper

vegetable oil for frying

Directions:

Dough

For dough, combine flour and salt. Stir in oil, then stir in warm water. Turn dough out onto a lightly floured worksurface and knead until dough is elastic, about 5 minutes.

Cover and set aside while preparing filling.

Filling

Boil potatoes uncovered in salted water until tender, then drain well and set aside.

In a large sauté pan, toast fennel, cumin and coriander seeds for 2 minutes (until a fragrance is noticeable). Add oil, then onion and sauté for 4 minutes, until onion is translucent. Add garlic and ginger and sauté one minute more. Stir in spinach, peas and cooked potatoes, mashing lightly to combine and warm, then season to taste. Let filling cool.

To assemble samosas, divide dough into 12 equal portions and shape each portion into a ball. On a lightly floured surface,roll out 1 ball into a 6-inch circle. Cut circle in half. Fold 1 corner of semicircle up and over middle. Fold second corner over to make triangle, and pinch corners of triangle to seal (leave rounded side open). Hold triangle in your hand with open rounded side facing up and let dough fall open to make cone. Fill cone with approximately 2 tablespoons potato mixture, then pinch along rounded side to seal.

Repeat with remaining dough and filling. Cover and chill samosas until ready to cook.

Fill a pot with 2-inches of oil (make sure oil fills pot not more than halfway) and heat to 350 F. With tongs, place samosas in oil, leaving an inch between them, and cook until golden brown, about 4 minutes. Turn over and cook other side until brown, then remove onto a paper-towel lined plate to drain.

Samosas can be served warm or at room temperature with mango chutney.

TIP: Alternately, the samosa can be brushed with an eggwash and baked at 375 °F on a parchment-lined baking tray for 30 minutes.

You can make the stuffing with whatever you like. I usualy dont use all the different spices. Fill it with what you like.

Enjoy!

Answer 4

Here you go ...... = )

Spiced Potato-stuffed Samosas

Dough:

3/4 teaspoon salt

2 1/4 cups self-rising flour

6 tablespoons (3/4 stick) butter, cut in small pieces

9 tablespoons water

Filling:

1 1/2 pounds potatoes, peeled and cut into chunks

1 cup fresh or frozen mixed peas, corn, and carrots

2 tablespoons vegetable oil

1 medium onion, chopped

1 teaspoon finely chopped garlic

1 1/2 teaspoons finely chopped fresh ginger

1/2 habenero chile, minced

1/2 teaspoon garam masala spice blend

1/2 teaspoon turmeric

1 teaspoon red chile powder

1 1/2 teaspoons salt

1/2 lemon, juiced

2 tablespoons chopped fresh coriander leaves

Vegetable oil, for frying

To make the dough: Mix the salt and flour in a medium bowl or a food processor. With a pastry blender, incorporate the butter until crumbs have formed. Add the water a few tablespoons at a time, until you can form a ball. Knead the dough for about 5 minutes. Let it rest for about 15 minutes more. You can prepare the dough in advance and refrigerate it.

To make the filling: Boil the potatoes until tender. Drain and set aside.

If using fresh carrots, chop and simmer in water, to cover, in a small pot. Add the corn and peas to barely cook. Set aside to cool.

Heat the oil in a pan and fry the onion until golden. Add the garlic, ginger, and chile and cook for 2 minutes. Add the garam masala, turmeric, chile powder, and salt and cook 2 minutes more.

In a bowl combine the mashed potatoes, the onion and spice mixture, carrots, peas, corn, lemon juice, and chopped coriander. Mix well.

To assemble the samosas: Divide the dough into 9 equal size balls. On a floured surface, roll each ball into a 5-inch circle. Cut each circle in half.

Brush the straightedge side with a little water, fold it in half, and align the two straight sides so they overlap to form a cone shape. Squeeze the edges together to make a tight seal. Place approximately 1 generous tablespoon of filling inside each cone, leaving the top edge clean. Moisten the inside top rim of the cone and press the edges together to make another tight seal. Place the samosas on a tray until ready to fry. Repeat with the remaining dough and filling.

Heat approximately 3 inches of vegetable oil in a deep saucepan. Fry several samosas at a time, being careful not to crowd them. When 1 side turns golden brown, flip it over to brown on the other side. Drain on paper towels. Serve with chutney.