EASY BAKED INDIAN SAMOSAS
This has all the flavor and heartiness of a great samosa without the frying. Although this is an easier, healthier version of the fried samosa, it tastes very authentic. This recipe has the added advantage that you can make ahead and freeze uncooked samosas, simply skip the egg brushing, freeze until you're ready and cook at 350 degrees F (175 degrees C) for 25 to 30 minutes. Serve warm, plain, or with chutney.
Provided by pho1962
Categories Appetizers and Snacks
Time 1h40m
Yield 16
Number Of Ingredients 16
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 and transfer potatoes to a bowl; coarsely mash.
- Preheat oven to 400 degrees F (200 degrees C).
- Heat oil in a skillet over medium-high heat; cook and stir onions, coriander seed, curry powder, ginger, salt, turmeric, cumin, allspice, cayenne pepper, and cinnamon until onion is lightly browned, about 5 minutes. Remove skillet from heat and stir tomatoes and peas into onion mixture; pour into mashed potatoes and thoroughly mix. Cool completely.
- Cut each pie crust into 8 even triangles. Spoon filling onto the wide end of each triangle; fold corners over filling creating a triangular 'hat' shape. Pinch the dough together to form a seal. Brush egg white over each samosa and arrange on a baking sheet.
- Bake in the preheated oven until samosas are golden brown, about 15 minutes.
Nutrition Facts : Calories 314.8 calories, Carbohydrate 32.7 g, Fat 18.7 g, Fiber 3.9 g, Protein 4.9 g, SaturatedFat 4.3 g, Sodium 396.2 mg, Sugar 1.4 g
EAST INDIAN VEGETABLE SAMOSA PASTRIES
Make and share this East Indian Vegetable Samosa Pastries recipe from Food.com.
Provided by The Spice Guru
Categories < 60 Mins
Time 50m
Yield 12 serving(s)
Number Of Ingredients 25
Steps:
- PEEL potatoes; CUT into quarters and cook until tender in gently boiling salted water; DRAIN; MASH potatoes coarsely in a large bowl; ADD 1 cup finely chopped onion, 3/4 cup thawed frozen peas, 2 diced seeded anaheim chilies, 2 tablespoons minced fresh cilantro and 2 tablespoons minced fresh mint.
- TOAST 1/2 teaspoon cumin seeds in a skillet over medium heat, until seeds become aromatic and lightly pop; ADD to the other ingredients in large bowl; WHISK together the remaining spices in a cup or smaller bowl: 2 tablespoons fresh lemon juice or 2 tablespoons lime juice, 1 tablespoon olive oil, 2 teaspoons ground coriander, 1 1/2 teaspoons curry powder, 1 teaspoon ground cumin, 1 teaspoon ginger-garlic paste (or 1/2 teaspoon each) and 1 1/4 teaspoons fine sea salt; POUR over ingredients in bowl; STIR mixture gently until mixture is thoroughly combined.
- MEASURE all of the EASY HOMEMADE PASTRY ingredients into large bowl of a food processor; PROCESS ingredients for one minute or until the dough forms into a ball.
- PLACE the dough onto clean smooth surface sprinkled with flour; ROLL into a sheet of dough between 1/8 and 1/4 inch thick; SPRINKLE with flour to prevent rolling pin from sticking if needed.
- CUT dough sheet into circles by pressing a large drinking glass over dough, re-rolling scraps if needed; REPEAT process until all dough is used.
- PLACE oven rack to center position; PREHEAT oven to 400°F.
- SPOON about 1 tablespoon VEGETABLE SAMOSA FILLING on one half of each pastry circle, leaving a 1/2-inch border (add just enough filling without overstuffing); FOLD each pastry circle over in half to form a turnover; PRESS round edge of turnovers gently with a fork (if you have leftover filling, you may serve this as a tasty Indian potato salad later!).
- LIFT turnovers with a metal spatula; arrange on greased cookie sheet; BRUSH with olive oil.
- BAKE turnovers 15-20 minutes, or until golden brown.
- SERVE with Major Grey chutney or mint chutney and enjoy!
SAMOSAS: FRIED INDIAN VEGETABLE PASTRIES
Steps:
- To make the dough, sift the flour and salt into medium bowl. Add 1 tablespoon of the clarified butter and rub the mixture between the palms of your hands to evenly distribute, letting the fat-coated flour fall back into the bowl. Continue until the flour is evenly coated. Add 6 tablespoons of the water, mix, and work until the dough comes together. Turn onto a lightly floured surface and knead for 4 minutes into a firm dough. Cover with a kitchen towel and let rest for 30 minutes.
- To make the filling, in a large saute pan or skillet, heat the remaining 1/4 cup of clarified butter over medium-high heat. Add the coriander seeds and cook, stirring, for 10 seconds. Add the onions and ginger, and cook, stirring, until starting to caramelize, about 5 minutes. Add the garlic, chile peppers, garam masala, salt, turmeric, and cayenne, and cook, stirring, until fragrant, 30 to 45 seconds. Add the potatoes and cook, stirring until the potatoes start to color and become dry, about 3 minutes. Add the peas and cook, stirring, for 1 minute. Remove from the heat and add the cilantro and lemon juice. Stir to combine, then adjust the seasoning, to taste. Let sit until cool enough to handle.
- On a lightly floured surface, knead the dough for 1 minute. Divide into 2 equal portions and roll each into a 1/2-inch thick rope. Cut each into 8 equal parts and roll into smooth balls. Place each ball on the floured surface and roll into a thin circle, about 6-inches in diameter. Cut each circle in half (2 semi-circles). Spoon about 2 teaspoons of filling in the center of each semi-circle. Brush the edges with water and fold the dough over the filling. Press the edges together to seal. Place on a baking sheet and repeat with the remaining ingredients.
- Preheat the oil in a large pot to 350 degrees F. Add the pastries in batches and cook at 300 degrees F, turning, until golden brown, about 10 minutes. Remove with a slotted spoon and drain on paper towels. Serve hot.
AUTHENTIC INDIAN VEGETARIAN SAMOSAS
Crispy pastries filled with a spicy blend of vegetables flavored with ginger, cinnamon, and traditional Indian spices. Make this authentic Indian appetizer from scratch in your home. A deep fryer with plenty of oil is needed, or you can try baking them. Serve hot with an Indian-flavored chutney.
Provided by adamAKAweirdo
Categories Appetizers and Snacks Pastries
Time 1h10m
Yield 8
Number Of Ingredients 14
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.
Nutrition Facts : Calories 302.5 calories, Carbohydrate 39.9 g, Fat 14.9 g, Fiber 3.6 g, Protein 4.3 g, SaturatedFat 2 g, Sodium 49.9 mg, Sugar 7.3 g
EASY CRESCENT SAMOSA (INDIAN STYLE SANDWICHES)
Easy to make baked version of the delicious filled Indian sandwiches. Vegetarian, mild and so simple. Make it spicier if you wish by adding more curry powder or a bit of cayenne. I adapted this from a Pillsbury bake-off winning recipe. Great snack, appetizer, or main dish! Serve with this yummy honey sauce!
Provided by SaraFish
Categories Lunch/Snacks
Time 25m
Yield 16 samosas
Number Of Ingredients 22
Steps:
- Saute onion and garlic in oil 5 minutes until onion is soft.
- Add all other ingredients except crescent rolls.
- Stir gently over medium heat for several minutes until well incorporated.
- Set aside.
- Heat oven to 375°F.
- Open cans of crescent rolls and unroll the dough.
- Separate into 4 rectangles and pinch the triangular perforations to seal.
- Cut each rectangle in half crosswise to make squares (you'll have 8 squares per can of crescent rolls).
- You may have to coax the dough gently with your hands to make it square and to close up the perforations.
- Spoon a heaping spoonful of filling in the center of each square and fold over to make a triangle.
- Pinch the edges to seal.
- Bake on cookie sheets sprayed with Pam for 12-15 minutes until golden.
- Cool slightly on rack.
- Serve warm with Honey Dipping Sauce.
- Mix sauce well in small bowl.
More about "east indian vegetable samosa pastries recipes"
HOW TO MAKE THE BEST INDIAN SAMOSAS AT HOME: HEALTHY …
From masterclass.com
- __Make the dough__: Mix the flour and salt in a food processor. Pulse together with the butter until crumbs have formed. Add water a few tablespoons at a time, until the dough begins to hold its shape. Knead the dough into a smooth ball, and let rest for at least 30 minutes in the refrigerator.
- __Make the filling__: Meanwhile, cover the potatoes with 1-2 inches of water in a pot. Bring to a boil over high heat, then lower to a simmer and cook until tender, 15–20 minutes. Drain and lightly mash with the back of a spoon, you want it to be lightly textured.
- Heat 2 tablespoons of oil in a pan and sauté onion until golden, about 4–5 minutes. Add the garlic, ginger, garam masala, turmeric, chili, and salt. Cook for 2 minutes more.
- In a bowl, gently mix together the mashed potatoes, onion mixture, peas, lemon juice, and cilantro.
EASY VEGETABLE SAMOSA RECIPE - COPYKAT RECIPES
From copykat.com
SAMOSA | BEST PUNJABI ALOO SAMOSA RECIPE - DASSANA'S …
From vegrecipesofindia.com
VEGETABLE SAMOSA PIE | RECIPETIN EATS
From recipetineats.com
EASY VEGETABLE SAMOSA RECIPE | VEGAN - SNEAKY VEG
From sneakyveg.com
ZAMZAM KABOBS HOUSE
From zamzamkabobs.com
EASY INDIAN SAMOSA POTATOES | INDIAN FOOD RECIPES VEGETARIAN, …
From pinterest.com
SAMOSAS: FRIED INDIAN VEGETABLE PASTRIES | EMERILS.COM
From emerils.com
CRISPY MINI SAMOSA RECIPE WITH 3 DIFFERENT FILLINGS - EAST INDIAN …
From eastindianrecipes.net
A SIMPLE RECIPE FOR VEGETABLE SAMOSAS - THE SPRUCE EATS
From thespruceeats.com
EASY VEGGIE SAMOSA RECIPE (SO GOOD!) (2023) - DWELL BY MICHELLE
From dwellbymichelle.com
INDIAN VEGETABLE SAMOSA RECIPE: RIDICULOUSLY GOOD!
From paattiskitchen.com
BROWN SUGAR BUTTER CAKE – RECIPES FROM THE GARDEN
From secretgardenblog.com
BEST SAMOSAS NEAR ME - JUNE 2023: FIND NEARBY SAMOSAS REVIEWS …
From yelp.com
EAST INDIAN VEGETABLE SAMOSA PASTRIES – RECIPEFUEL | RECIPES, MEAL ...
From recipefuel.com
INDIAN VEGETABLE SAMOSA RECIPE • FOOD FOLKS AND FUN
From foodfolksandfun.net
THE 9 BEST INDIAN RESTAURANTS IN CONNECTICUT!
From bestthingsct.com
VEGAN SAMOSAS RECIPE - OH MY VEGGIES
From ohmyveggies.com
DOSA, SAMOSA, JALEBIS, FRIED RICE... CHECK OUT FULL LIST OF BANNED ...
From food.ndtv.com
HOW TO MAKE VEGETABLE SAMOSAS – RECIPE | FOOD | THE GUARDIAN
From theguardian.com
#60-minutes-or-less #time-to-make #preparation
You'll also love