The Best Vegetarianvegan Vegetable Samosas Recipes

Steps:

• Make the pastry by combining the flour and 1/4 teaspoon of the salt and then rubbing 1/4 cup of the ghee into the flour until well combined and mixture resembles coarse crumbs. Add the water, a tablespoon at a time, until the pastry comes together to form a ball, about 10 tablespoons. Knead the dough lightly and then form into a disk, wrap in plastic wrap and transfer to the refrigerator to rest for at least 1 hour.
• While the dough is resting, make the filling. Peel the potatoes and cut into small dice. Heat 1/4 cup of ghee in a medium skillet and add the onion. Cook until the onion is lightly caramelized, about 6 minutes. Add the ginger, chile, coriander, garam masala, and cumin seeds and cook until the spices are fragrant, about 2 minutes. Add the potatoes, 1 teaspoon of the remaining salt, and 1/8 teaspoon of the pepper and cook, stirring, until well combined, about 6 minutes. Add the peas and 3 tablespoons of the cilantro and set aside to cool completely.
• While the filling is cooking, make the yogurt dipping sauce by combining the yogurt, remaining tablespoon of cilantro, mint, green onion, lemon juice, remaining 1/4 teaspoon of salt and remaining 1/8 teaspoon of pepper and stir to combine. Set aside, refrigerated, until ready to serve the samosas.
• Divide the samosa dough into 10 portions and roll each piece of dough into a circle about 5 inches in diameter. Cut each circle in half. Lightly moisten the straight edge of each half circle and press together to seal; you should now have a cone-shaped portion of dough. Carefully spoon about 2 heaping tablespoons of the filling into the dough cone and then moisten the remaining edges with a bit of water and press together to seal. Repeat with the remaining portions of dough and filling.
• When you are ready to fry the samosas, heat a large saucepan filled at least 2 inches with oil to about 340 degrees F. Fry the samosas, a few at a time and stirring to promote even cooking, until golden brown, about 4 minutes. (Note: these will float to the surface of the oil long before they are ready to be removed; make certain to cook them until the pastry is crispy and golden brown.) Remove using a slotted spoon and transfer to a paper-lined plate to drain. Repeat until all samosas have been fried. Serve immediately, with the yogurt dipping sauce and your favorite chutney.

Steps:

• Sift the flour and salt into a bowl.
• Add the softened butter and rub it in with your hands so that the flour resembles fine bread crumbs.
• Add warm water, a tablespoon at a time, and begin to gather the flour into a ball.
• You will need 5 tablespoons of water.
• Form a ball and begin to knead it.
• Knead well for about 10-15 minutes or until dough is very soft and pliable. (If you have a food processor, put the steel blade in place and empty the sifted flour and salt into a container.
• Add the softened butter and turn on the machine.
• When you have a bread-crumb consistency, begin to add about 5 tablespoons of water slowly through the funnel.
• Stop when the dough forms a ball.
• Take out the ball and knead it for 5-10 minutes or until it is very soft and pliable.).
• Wrap the dough in plastic wrap and let it sit for an hour in the refrigerator.
• The dough can be made a day in advance and refrigerated.
• Make the stuffing.
• Peel the potatoes and dice them into roughly 1/4-inch pieces.
• Heat the 4 tablespoons oil in a 10-12″ skillet over a medium flame.
• Put in the onion, stirring and frying until it turns a light-brown color.
• Add the peas, the ginger, Chinese parsley, and 3 tablespoons of water. Cover, lower heat and simmer very gently until peas are cooked. Stir every now and then and add additional water, a tablespoon at a time, if the skillet seems dried out.
• Now put in the diced potatoes, salt, coriander, garam masala, roasted ground cumin, & lemon juice.
• Keep heat on low and mix the spices with the potatoes. Continue cooking gently, stirring frequently, for 3-4 minutes.
• Check salt and lemon juice. Turn off heat and leave potato mixture to cool.
• Take the dough out of the refrigerator and knead again. Divide dough into 12 equal balls. Keep balls covered with plastic wrap.
• Place a small bowl of water on your work surface. Lightly flour on a pastry board.
• Flatten one of the dough balls on it and roll it out into a round about 6″ in diameter.
• Now cut the round in half with a sharp knife.
• Pick up one half and form a cone, making a 1/4″ overlapping seam.
• Using a little water, from the nearby bowl to create the seam.
• Fill the cone with a heaping tablespoon of the stuffing. Close the top of the cone by sticking the open edges of the triangle together, again with the help of a little water. This seam should also be 1/4″ wide.
• Press the top seam again and, if possible, "flute" it with your fingers. Put the samosa on a platter in a cool spot. Make all 24 samosas this way.
• Heat oil for deep frying (about 2-1/2″ deep) in a wok or other wide utensil over medium-low flame.
• When the oil is hot, drop in the samosas, as many as will lie in a single layer.
• Fry them slowly until they are golden brown, turning them over when one side seems done.
• When the second side of the samosas has turned a golden color, remove them from the oil with a slotted spoon and place them on a paper-towel-lined platter.
• Do all samosas this way.