Baked Sweet Potato Vegetable Samosas Recipes

BAKED SWEET POTATO VEGETABLE SAMOSAS

Steps:

• Heat vegetable oil in a large, heavy-bottomed pot over medium-high heat. Saute sweet potato, eggplant, and onion in hot oil until the onion is softened, 7 to 10 minutes; season with curry powder, cumin, and garam masala.
• Pour stock into the pot. Bring liquid to a simmer, reduce heat to medium-low, and cook until vegetables are completely tender, adding more broth as needed to keep mixture moist, 10 to 15 minutes. Remove pot from heat and set aside to let mixture cool completely.
• Preheat oven to 350 degrees F (175 degrees C).
• Lie each pie crust onto a lightly-floured surface. Cut each crust into 8 wedges. Spoon 2 tablespoons of the vegetable mixture into the middle of each triangle.
• Bring two corners of each triangle together, pressing the dough along the edges to seal. Bring up the last corner and seal the last edge. Arrange samosas onto a baking sheet.
• Bake in preheated oven until golden brown, about 45 minutes.

VEGETABLE SAMOSAS

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.

EASY BAKED INDIAN SAMOSAS

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.

POTATO VEGETABLE SAMOSAS (INDIA)

Steps:

• For dough, combine flour and salt. Stir in oil, then stir in warm water. Turn dough out onto a lightly floured worksurface and knead until dough is elastic, about 5 minutes.
• Cover and set aside while preparing filling.
• Filling:.
• Boil potatoes uncovered in salted water until tender, then drain well and set aside.
• In a large sauté pan, toast fennel, cumin and coriander seeds for 2 minutes (until a fragrance is noticeable). Add oil, then onion and sauté for 4 minutes, until onion is translucent. Add garlic and ginger and sauté one minute more. Stir in spinach, peas and cooked potatoes, mashing lightly to combine and warm, then season to taste. Let filling cool.
• To assemble samosas, divide dough into 12 equal portions and shape each portion into a ball. On a lightly floured surface,roll out 1 ball into a 6-inch circle. Cut circle in half. Fold 1 corner of semicircle up and over middle. Fold second corner over to make triangle, and pinch corners of triangle to seal (leave rounded side open). Hold triangle in your hand with open rounded side facing up and let dough fall open to make cone. Fill cone with approximately 2 tablespoons potato mixture, then pinch along rounded side to seal.
• Repeat with remaining dough and filling. Cover and chill samosas until ready to cook.
• Fill a pot with 2-inches of oil (make sure oil fills pot not more than halfway) and heat to 350°F With tongs, place samosas in oil, leaving an inch between them, and cook until golden brown, about 4 minutes. Turn over and cook other side until brown, then remove onto a paper-towel lined plate to drain.
• Samosas can be served warm or at room temperature with mango chutney.
• TIP: Alternately, the samosa can be brushed with an eggwash and baked at 375 °F on a parchment-lined baking tray for 30 minutes.