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
INDIAN TURKEY SAMOSA WRAPS
This recipe is a twist on the traditional fried version of samosas which are usually served as an appetiser. This dish is an entre and very satisfying. It will definitely do a tap dance on your taste buds!
Provided by Karen Thiemermann
Categories Sandwiches
Time 1h
Number Of Ingredients 17
Steps:
- 1. In a large skillet, brown turkey.
- 2. Add onions and potatoes and saute for 5-10 minutes.
- 3. Add garlic and jalapeno and saute for 5 minutes.
- 4. Add tomatoes,peas and carrots, spices and broth and stir to combine.
- 5. Bring to a boil and reduce heat to medium.
- 6. Cover and let simmer for 20-30 minutes or till liquid is almost gone.
- 7. In 350 degree oven heat Naan or tortillas for 3-5 minutes.
- 8. Place wrap on plate a spoon generous amount of spicy turkey in center. Fold sides over filling
INDIAN SAMOSA WRAPS
From: http://www.thehealthseekerskitchen.com/2011/02/indian-samosa-wrap.html I had purchased Amy's Indian Samosa Wraps from the frozen section at Whole Foods and knew I could create these in my own kitchen. Amy's Samosa Wraps were half the size of mine with more than double the fat. I made my own whole wheat tortillas which were a blend between a tortilla and naan bread.
Provided by Cook Tara K.
Categories Indian
Time 1h5m
Yield 4 serving(s)
Number Of Ingredients 22
Steps:
- In a large skillet add 1/2 tablespoons olive oil. Add garlic and cook for 30 seconds stirring constantly. Add potatoes, onion and carrots and cook for 10 minutes, stirring as needed.
- Add 1 cup vegetable broth, sun-dried tomato, jalapeno, peas, salt, seasonings and lemon juice.
- Cover and let simmer until all liquid has been absorbed. Use a potato masher to mash your potato mixture somewhat. Leave some chunks.
- Divide mixture into 4 parts and put each part on each of the 4 tortillas. Roll by bringing in the sides of the tortilla and rolling. Warm if needed before serving. Slice in half and serve with spinach salad and orange slices.
- Whole Wheat Tortillas.
- Mix together the flour, baking powder and salt. Work in Earth Balance Butter with a hand pastry blender.
- Slowly add warm coconut milk. Stir until a loose, sticky ball is formed.
- Knead for two minutes on a floured surface. Dough should be firm and soft. Place dough in a bowl and cover with a damp cloth for 30 minutes. This stage is very important.
- After the dough has rested, divide into 4 equal parts. Make each section into a ball and roll out to about a 10" - 12" circle.
- Heat griddle to high. Add first tortilla. Flip after a minute. Push tortilla down with spatula to produce air pockets. Keep moving spatula around the tortilla to produce more air pockets. Flip tortilla and continue with process until tortilla is lightly browned in a few areas of tortilla. If desired you can brush tortilla lightly with Earth Balance Butter on one side.
- Store tortillas under damp cloth until ready for use.
Nutrition Facts : Calories 513.8, Fat 16, SaturatedFat 11.3, Sodium 1251.3, Carbohydrate 85, Fiber 13.6, Sugar 6, Protein 15.1
INDIAN SAMOSA
Carol had asked for this in the forums, hope this helps:) This is a real "must have" in my house on a rainy day or when terribly hungry or even as an appetizer at parties. Please note that the potatoes, onions and green chillies listed in the Dough portion belong in the Filling portion of the recipe. Thanks!
Provided by Charishma_Ramchanda
Categories Asian
Time 1h30m
Yield 4 serving(s)
Number Of Ingredients 15
Steps:
- Mix together the flour, oil and salt.
- Add a little water, until mixture becomes crumbly.
- Keep adding water, kneading the mixture till it becomes a soft pliable dough.
- Cover with a moist cloth and set aside for 20 minutes.
- Beat dough on a work surface and knead again.
- Cover and set aside.
- FILLING.
- Heat 3 tbsp oil.
- Add ginger, garlic, green chillies and few coriander seeds.
- Stir fry for 1 minute, add onions and saute till light brown.
- Add cilantro (fresh coriander), lemon juice, turmeric, red chili, salt and garam masala.
- Stir fry for 2 minutes.
- Add potatoes.
- Stir fry for 2 minutes.
- Set aside and allow to cool.
- Divide dough into 10 equal portions.
- Use a rolling pin, roll a piece of dough into a 5" oval.
- Cut into 2 halves.
- Run a moist finger along the diameter.
- Roll around finger to make a cone.
- Place a tablespoon of the filling into the cone.
- Seal the third side using a moist finger.
- Deep fry the samosas on low to medium heat until light brown.
- Serve with tomato sauce or any chutney you love.
Nutrition Facts : Calories 430.7, Fat 17.6, SaturatedFat 2.3, Sodium 20.3, Carbohydrate 61.8, Fiber 6, Sugar 4, Protein 7.8
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- Boil the cubed potatoes until very tender, about 15-20 minutes; then drain. Also, if you haven't already, press the tofu using a tofu press or by wrapping it in a clean towel and placing a heavy object on top.
- Meanwhile, gather the rest of the ingredients and then heat the oil in a large skillet (nonstick works best). Add the coriander seeds and cook just until fragrant and golden, about 30-60 seconds. Add the ginger, garlic and jalapeno, and cook for another 60 seconds until slightly softened. Add the ground cumin, cayenne, garam masala, and turmeric, and cook for 30 seconds more until fragrant.
- Stir in the salt and diced tomatoes. Take the pressed tofu and crumble it into the pan. Cook, stirring frequently, for about 3-5 minutes or until the tofu is well incorporated with the spices.
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