Cheats Vegetable Samosas Recipes

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 large frying pan over medium heat. Add onion, curry powder, mustard seeds, and cumin seeds; cook for 3 minutes. Add broth and potatoes; cook until tender, 3 to 5 minutes. Add carrot and peas, cook 2 minutes more. Remove from heat and allow filling to cool.
• Preheat the oven to 400 degrees F (200 degrees C). Lightly grease a baking sheet.
• Roll puff pastry out on a work surface and cut into 16 thin rounds. Place 2 to 3 tablespoons of filling on each round. Cover edges of pastry with beaten egg and press edges together using a fork to close. Place samosas on the prepared baking sheet.
• Bake in the preheated oven until pastry is puffed and golden brown, 12 to 15 minutes.
• While samosas are baking, combine mayonnaise, sour cream, sugar, lemon juice, horseradish, curry powder, salt, and pepper in a bowl. Cover and refrigerate sauce until needed. Serve with samosas.

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.

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:

• In a large nonstick skillet, saute onion, carrot, potatoes and ginger in oil until soft, 5 minutes or so.
• Add curry powder, salt, cumin, cayenne and pepper to mixture.
• Add water; cover and simmer, stirring occasionally for 10 to 12 minutes or until vegetables are almost tender. If water is not absorbed, uncover and cook until just about evaporated.
• Add peas and cook a few minutes, then stir in coriander and remove from heat.
• If using larger egg roll wrappers, cut in half diagonally to make 2. Place a tablespoon of filling in center of each wrapper (depending on size), then moisten edges of wrapper with water; fold in half to form triangle and press edges together to seal.
• Arrange on baking sheet and brush lightly with oil.
• Bake in 375°F (190°C) oven for 12 to 15 minutes or until golden and crisp.
• Serve with coriander chutney, tamarind chutney, and/or hot onion relish.

Steps:

• Heat the oil in a skillet, add the onion and garlic, and saute for 2-3 minutes. Stir in the spices and saute for 1 minute. Add the vegetables and cook for 5 minutes, stirring occasionally. Stir in the sugar and yogurt. Season and cook for 3-4 minutes.
• Lay the phyllo pastry out flat and cover with a damp dish towel. Place one sheet of pastry on the work surface and brush with melted butter. Fold the pastry in half lengthwise and brush again with butter.
• Place a tablespoon of filling on one end of the strip, leaving a 1 inch wide border around it. Fold over the corner to make a triange, then keep folding the package over on itself, along the length of the pastry. Seal the flap left at the end with melted butter. Repeat with the remaining sheets and filling.
• Place the samosas on a lightly greased baking sheet and brush with more butter. Bake in a 350 degree F preheated oven for 20-25 minutes, or until crisp.