Samosa Filling?

Question

I have one package of PHYLLO DOUGH and Im looking for a FAST , EASY , NON SPICY recipe for samosa filling .

Any to share ?

Answer 1

Potatoes and Chickpeas filling for Baked Samosa should do you good. It is mild and very easy to fix using canned chickpeas

http://www.indiacurry.com/appetizers/a00...

Oven Baked Samosa Recipe Potatoes and Chickpeas

This is our house signature recipe. The stuffing consists of potatoes and Garbanzo beans. I use canned Garbanzo beans.

Ingredients

1. Oven bake Samosa Khol dough and sealer for 16 Samosa

Stuffing

1. Boiled potatoes: 4 medium size, Peeled and crumbled. I use Russet potatoes. The potatoes should not be over-cooked.

2. Pre-cooked/Canned Garbanzo  beans: 1 Cup, drained

3. Cumin Powder: 1 teaspoon

4. Cayenne Pepper: 1 teaspoon

5. Salt: 1½ teaspoon

6. Lime Juice: 1 Tablespoon

7. Chopped fresh Cilantro ¼ Cup

8. 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 stuffing. Seal the wide side of the cone fluting the edges.

3. Baking

Lightly brush the top surface of the Samosa with a pastry brush.

Pre-heat oven to 425º F. Bake 10 to 12 minutes.

Answer 2

Most basic & very easy:

http://allrecipes.com/Recipe/Easy-Veggie...

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

For a non veg filling:

1/2 lb. ground meat (either chicken, turkey or lamb)

1 tsp ground cumin

1/2 tsp garam masala

1 medium onion cut into small dice

2 tablespoons oil or ghee

1 garlic clove, crushed

1-2 tsp ginger paste

1/2 cup frozen peas (optional)

cilantro leaves, finely minced

Salt and Pepper to taste

Brown the meat and set aside. Heat oil in a skillet or frying pan and add the onions and cook until translucent. Reduce the heat and add the garlic and ginger paste. Fry for 2-3 minutes. Add ground cumin powder & garam masala; add the peas & meat back and let saute for 3-5 more minutes so that the flavors are incorporated. Season with salt and pepper to taste and mix in the cilantro.  Let cool and fill the samosas.

Answer 3

Samosa Filling With Mashed Potatoes

2 cups mashed potatoes, preferably chunky &,plain

1/2 cup cooked peas

1/2 teaspoon turmeric

1 teaspoon red chili powder

1 teaspoon coriander seed, coarsely pounded

1/4 teaspoon cumin seed or 1/2 teaspoon cumin powder

1/4 teaspoon fennel seed

1 teaspoon grated ginger

1 teaspoon garam masala powder

1-2 tablespoon lemon juice (depending on your taste)

3 tablespoons cilantro, finely chopped

salt

2 teaspoons oil

Directions

1Heat oil in a pan. Add cumin seeds, fennel seeds and pounded coriander seeds. If using ground cumin, use it later. When the seeds brown (they won't splutter), add ginger and stir for 10 seconds.

2Add the peas, followed by turmeric, chili powder, salt and cumin powder (if using). If the spices seem to start burning, sprinkle some water. Add the mashed potatoes. Stir well to mix. Saute until the mixture is dry.

3Lastly add garam masala powder and mix.

4Remove from heat. Mix in cilantro and lemon juice.

5Let cool and use in samosas.

6This mixture can be made without fennel seeds, if needed.