Baked Sweet Potato Vegetable Samosas Recipes

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VEGETABLE SAMOSAS



Vegetable Samosas image

My family enjoys the wonderful Indian flavors in a traditional samosa. Baked instead of fried, this version has fewer calories but keeps all the classic tastes and textures we love. -Amy Siegel, Clifton, New Jersey

Provided by Taste of Home

Categories     Appetizers

Time 1h5m

Yield about 3 dozen.

Number Of Ingredients 14

2 large potatoes, peeled and cubed
1 medium onion, chopped
2 tablespoons olive oil
2 garlic cloves, minced
1 teaspoon salt
1 teaspoon curry powder
1/2 teaspoon ground cumin
1/4 teaspoon pepper
1 cup canned garbanzo beans or chickpeas, rinsed, drained and mashed
1 cup frozen peas, thawed
2 tablespoons minced fresh cilantro
1 package (16 ounces, 14x9-inch sheet size) frozen phyllo dough, thawed
Cooking spray
Mint chutney, optional

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.

Nutrition Facts : Calories 79 calories, Fat 2g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 136mg sodium, Carbohydrate 13g carbohydrate (1g sugars, Fiber 1g fiber), Protein 2g protein. Diabetic Exchanges

EASY BAKED INDIAN SAMOSAS



Easy Baked Indian Samosas image

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

4 potatoes, peeled and cubed
¼ cup oil
2 small onions, finely chopped
3 tablespoons coriander seed
1 tablespoon curry powder
1 (1 inch) piece fresh ginger, grated
1 teaspoon salt
1 teaspoon ground turmeric
1 teaspoon ground cumin
½ teaspoon ground allspice
½ teaspoon cayenne pepper
⅛ teaspoon ground cinnamon
2 roma (plum) tomatoes, finely chopped
½ cup frozen peas
4 prepared pie crusts
2 egg whites, beaten, or as needed

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

VEGETABLE SAMOSAS WITH POTATOES AND PEAS



Vegetable Samosas with Potatoes and Peas image

Seemingly intimidating to make, these samosas actually couldn't be easier! Fresh, homemade, and just as good (if not better!) as they serve at your favorite Indian restaurant. There may be plenty filling left over, which can just be eaten plain.

Provided by AshleyLynne

Categories     Appetizers and Snacks     Pastries

Time 1h35m

Yield 10

Number Of Ingredients 16

1 ½ pounds russet potatoes, peeled and diced
½ cup frozen peas
1 teaspoon garam masala
1 teaspoon salt
½ teaspoon ground turmeric
⅛ teaspoon cayenne pepper
1 ½ cups all-purpose flour
¾ teaspoon salt
1 tablespoon vegetable oil
6 tablespoons ice water, or more if needed
¼ cup butter
1 tablespoon olive oil, or as needed
½ cup chopped yellow onion
4 teaspoons ginger-garlic paste
1 squeeze lemon juice
1 cup vegetable oil for frying, or as needed

Steps:

  • Place potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until just tender, about 10 minutes.
  • Meanwhile, place peas in a microwave-safe bowl and cook in the microwave until heated through, 1 to 3 minutes. Set aside. Combine garam masala, salt, turmeric, and cayenne pepper in a bowl and set spice mixture aside.
  • Mix flour and salt together in a bowl. Drizzle in oil and rub in using your fingers. Add about 6 tablespoons ice water and work it into the dough. Add additional ice water as necessary to create a firm dough. Knead for 1 to 2 minutes and put aside to rest for 30 minutes.
  • Meanwhile, drain potatoes. Heat butter and oil in a large frying pan. Add onion and ginger-garlic paste; cook and stir until onions are translucent and beginning to brown, 5 to 10 minutes. Add spice mixture and stir to combine. Add cooked potatoes and stir. Mash using a fork or potato masher to the desired consistency. Add cooked peas and lemon juice; mix filling until well combined.
  • Knead dough and tear off approximately 10 equal-sized pieces. Roll each piece into a ball and roll each ball into a thin circle about 6 inches in diameter. Cut dough circles in half. Add a spoon of filling to each half-circle; use a finger dipped in water to wet the edges of the dough and press edges together using a fork to seal.
  • Heat oil in a large frying pan over medium-high heat. Fry samosas in the hot oil until golden brown, 3 to 5 minutes each.

Nutrition Facts : Calories 219.5 calories, Carbohydrate 28.2 g, Cholesterol 12.2 mg, Fat 9.9 g, Fiber 2.6 g, Protein 3.9 g, SaturatedFat 3.7 g, Sodium 521.9 mg, Sugar 1.3 g

BAKED SWEET POTATO VEGETABLE SAMOSAS



Baked Sweet Potato Vegetable Samosas image

Samosas are a delicious Indian treat. A crisp outside pastry with a savory filling that is either vegetarian, chicken, or lamb. This recipe is a spin on the classic samosa, using sweet potatoes instead of plain, and using pre-made pie crust so they can be baked in the oven instead of deep-fried. Chicken stock can be used for vegetable stock if you're not concerned about keeping them vegetarian-friendly.

Provided by cburg

Categories     Appetizers and Snacks

Time 1h50m

Yield 8

Number Of Ingredients 10

3 tablespoons vegetable oil
2 cups diced sweet potato
1 ½ cups diced eggplant
1 small onion, diced small
2 tablespoons curry powder
1 tablespoon ground cumin
1 tablespoon garam masala
3 cups vegetable broth, or more if needed
¼ cup all-purpose flour, or as needed
2 sheets prepared pie crust

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.

Nutrition Facts : Calories 366 calories, Carbohydrate 37.4 g, Fat 22.3 g, Fiber 4.8 g, Protein 5 g, SaturatedFat 4.8 g, Sodium 451.1 mg, Sugar 3.4 g

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