VEGETABLE CURRY SAMOSAS
These samosas have a unique twist, they have curry and a dip. You can add chicken or ground beef and make it a meal. Good to double and triple for leftovers, and with these you don't know how many everyone will want, they are really good. At the age of 12, I alone ate 10 small ones. I was so full!
Provided by allcooker
Categories Appetizers and Snacks Pastries
Time 55m
Yield 16
Number Of Ingredients 18
Steps:
- Heat oil in a large frying pan over medium heat. Add onion, curry powder, mustard seeds, and cumin seeds; cook for 3 minutes. Add broth and potatoes; cook until tender, 3 to 5 minutes. Add carrot and peas, cook 2 minutes more. Remove from heat and allow filling to cool.
- Preheat the oven to 400 degrees F (200 degrees C). Lightly grease a baking sheet.
- Roll puff pastry out on a work surface and cut into 16 thin rounds. Place 2 to 3 tablespoons of filling on each round. Cover edges of pastry with beaten egg and press edges together using a fork to close. Place samosas on the prepared baking sheet.
- Bake in the preheated oven until pastry is puffed and golden brown, 12 to 15 minutes.
- While samosas are baking, combine mayonnaise, sour cream, sugar, lemon juice, horseradish, curry powder, salt, and pepper in a bowl. Cover and refrigerate sauce until needed. Serve with samosas.
Nutrition Facts : Calories 461 calories, Carbohydrate 29.8 g, Cholesterol 26.3 mg, Fat 36.9 g, Fiber 2.3 g, Protein 4.6 g, SaturatedFat 7.7 g, Sodium 302.6 mg, Sugar 8.8 g
VEGETABLE SAMOSAS
Provided by Food Network Kitchen
Categories appetizer
Time 40m
Yield 8 servings
Number Of Ingredients 0
Steps:
- Mix 1 cup leftover mashed potatoes, 1/2 cup chopped leftover cooked vegetables (such as carrots or green beans), 1/2 cup thawed frozen peas, 1/4 teaspoon curry powder and 1 tablespoon each chopped cilantro, mint and ginger; season with salt and cayenne pepper. Roll a sheet of puff pastry into a 14-inch square, then cut into 25 smaller squares and place 1 tablespoon filling in the center of each. Brush the edges with a beaten egg, fold into triangles and press to seal. Bake at 350 degree until golden brown, 20 to 25 minutes. Mix yogurt with leftover cranberry sauce for dipping.
VEGETABLE SAMOSAS
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
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
CURRIED VEGGIE SAMOSA
We love spicy, ethnic foods at my house and this can be made as spicy as you like (or don't like). This recipe was created for my now extinct cafe when a Reggae band was playing. I've eaten these cold for lunch many times and they were wonderful. The dough recipe is great for fried pies or Jamaican patties as well. I always make double the filling so that I can just pull some out of the freezer when ready to make these so it's super easy. Also, many times I add more veggies to the potato filling to make it more interesting. It's easiest to fry these in a deep fat fryer but pan frying works great as well.
Provided by sassafrasnanc
Categories Lunch/Snacks
Time 40m
Yield 30 pieces, 30 serving(s)
Number Of Ingredients 13
Steps:
- DOOUGH:.
- MIx flour and salt.
- Add oil and mix until flour is like corn meal. (I do this in my mixer with the dough hook).
- Add water to dough mixing well. This will be a fairly moist dough. Knead dough 5 to 10 minutes until dough is soft and velvety (or beat in mixer).
- Cover and let stand 15-20 minutes.
- Knead again for about 5 minutes until smooth and elastic.
- Form into a long 1 1/2" diameter "rope".
- Cut into 1 1/2" slices. Form each slice into small "buns" and place on a floured board, covering with a damp cloth.
- When ready to fill and fry, flatten each piece to about 1/4" and then roll into a circular shape about 1/8" thick.
- FILLING:.
- Boil potatoes and mash.
- Saute diced carrots, minced onion, ginger root and garlic until tender and add to mashed potatoes.
- Add green peas and spices. Add salt, black pepper and cayenne pepper to personal taste.
- Place 2 tbsp filling into above dough circle. Moisten edges with water. Fold in half and seal edges well using a fork.
- Store filled samosa's on an oiled cookie sheet and cover with a damp cloth until ready to fry.
- Heat 3 cups vegetable oil over high heat until a small piece of dough drops to bottom of pan and pops back up immediately. Reduce heat to medium high at this point.
- Fry samosa's 3to 5 minutes each, turning once to brown evenly, placing on paper towels until ready to serve.
Nutrition Facts : Calories 278.9, Fat 24.5, SaturatedFat 3.2, Sodium 120.2, Carbohydrate 14.1, Fiber 2.3, Sugar 0.6, Protein 2.4
CURRIED POTATO VEGGIE BURGERS
This veggie burger was inspired by the flavors of a samosa. Finely chopped vegetables give the patties texture and the sweet-sour tamarind ketchup lifts up the spices and mashed potato base. If possible, leave the seeds in the chile. The spice is tempered just enough by the bun and mild vegetables, leaving a slight and very pleasant burn.
Provided by Food Network Kitchen
Categories main-dish
Time 1h40m
Yield 4 curried potato veggie burgers
Number Of Ingredients 17
Steps:
- Make the burgers: Put the potato on a microwave-safe plate and microwave until tender, 7 to 8 minutes. Let cool slightly, then peel. Transfer to a medium bowl; add 1 tablespoon butter, season with salt and pepper and mash with a fork until smooth. Toast the cumin seeds in a large dry nonstick skillet over medium-high heat until golden, 2 to 3 minutes. Pour onto a cutting board and crush with the bottom of a measuring cup.
- Heat 1 more tablespoon butter in the same skillet over medium-high heat. Add the cauliflower, carrot, chile, ginger, garlic, curry powder, toasted cumin seeds, 1 teaspoon salt and a few grinds of pepper; cook, stirring, until the cauliflower is dry and the vegetables are crisp-tender, about 3 minutes. Transfer to the bowl with the mashed potato and add the peas; wipe out the skillet and reserve.
- Stir the vegetable mixture together to combine. Add the breadcrumbs and knead with your hands until the mixture comes together. Firmly pack into 4 balls, then shape into four 4-inch-wide patties (about 1/2 inch thick). Transfer to a plate and refrigerate until firm, at least 30 minutes.
- Meanwhile, make the tamarind ketchup: Stir together the ketchup and tamarind paste in a small bowl and season with salt and pepper.
- Cook the burgers: Melt the remaining 2 tablespoons butter in the reserved skillet over medium heat. Add the patties and cook until well browned on the bottom, 3 to 4 minutes. Flip and cook until the other side is browned and the patties are hot in the center, about 3 more minutes. Remove the skillet from the heat and let the burgers stand about 5 minutes while you prepare the buns (this will help them stay together).
- Toast the buns and spread with the tamarind ketchup. Serve the burgers on the buns with lettuce, red onion and cilantro.
VEGGIE SAMOSAS
The family will love these spicy samosas. Perfect for an appetizer or as a meal with a nice salad!
Provided by DeVera
Categories Appetizers and Snacks Pastries
Time 1h40m
Yield 16
Number Of Ingredients 21
Steps:
- Heat oil in a saute pan over medium heat. Add onion; cook for 1 minute. Add garlic, curry, ginger, cumin, salt, red pepper flakes, coriander, cayenne pepper, celery seed, tarragon, and cinnamon. Cook until fragrant, 1 to 2 minutes more. Add potatoes and mixed vegetables. Cook, stirring constantly, for 3 minutes.
- Pour broth into the potato mixture. Reduce heat to medium-low. Cook, stirring occasionally, until potatoes are tender and broth is mostly absorbed, 12 to 15 minutes.
- Place flour in a medium bowl. Make a well in the center; add salt, oil, and water, in that order. Mix into a stiff dough, roll into a ball, and wrap in plastic wrap. Set aside for 30 minutes.
- Divide dough into 8 balls. Roll each ball into a 10-inch circle. Cut each circle in half, moisten the edges, and shape each half into a cone around your finger. Fill dough with 1 to 2 tablespoons of the vegetable mixture. Pinch edges shut.
- Heat oil in a large saucepan or deep-fryer. Deep-fry samosas in batches until lightly browned, 2 to 3 minutes. Serve hot.
Nutrition Facts : Calories 136.9 calories, Carbohydrate 18.5 g, Fat 5.9 g, Fiber 1.7 g, Protein 2.7 g, SaturatedFat 0.8 g, Sodium 130.4 mg, Sugar 0.8 g
CURRIED VEGETARIAN SAMOSAS
Make and share this Curried Vegetarian Samosas recipe from Food.com.
Provided by joycooklove
Categories Asian
Time 35m
Yield 10 samosas, 10 serving(s)
Number Of Ingredients 9
Steps:
- Preheat Oven to 350 degrees.
- mix eggs with sauce, spices and vegetables.
- Scramble the eggs in a little oil over Medium heat.
- once cooked, spoon a bit into each sheet of phyllo.
- Wrap up.
- Bake in oven from 15-20 min until golden and crispy.
- sprinkle with brown sugar.
Nutrition Facts : Calories 106.1, Fat 4.2, SaturatedFat 1, Cholesterol 63.5, Sodium 146.4, Carbohydrate 13.2, Fiber 1.2, Sugar 1, Protein 4
VEGETABLE SAMOSAS
Serve up these crisp vegan samosas as a tasty starter or side dish with your favourite curry. They also make great buffet food for your next party.
Provided by Member recipe by maddiek
Categories Buffet, Side dish, Snack
Time 1h40m
Yield Makes 24
Number Of Ingredients 12
Steps:
- To make the filling, heat the oil in a frying pan, add the onion and garlic, mix in the spices and fry for 10 mins until soft. Add the vegetables, seasoning and stir well until coated. Add the stock, cover and simmer for 30 mins until cooked. Leave to cool.
- To make the pastry, mix flour and salt into a bowl. Make a well in the centre, add the oil and 100ml water to make a firm dough. Knead the dough on a floured surface for 5-10 mins until smooth and roll into a ball. Cover in cling film and set aside at room temperature for 30 mins.
- Divide the pastry into 12 equal pieces. Roll each piece into a ball and roll out into a circle of 15cm. Divide this circle into two equal pieces with a knife.
- Brush each edge with a little water and form a cone shape around your fingers, sealing the dampened edge. Fill with 1 tbsp mixture and press the two dampened edges together to seal the top of the cone. Repeat with the remaining pastry.
- Heat the oil in a large deep saucepan to 180C. The oil should come 1/3rd of the way up the pan. Deep fry the samosas in batches for 8-10 mins until crisp and brown. Take out and drain on kitchen paper.
Nutrition Facts : Calories 105 calories, Fat 7 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 10 grams carbohydrates, Sugar 1 grams sugar, Fiber 1 grams fiber, Protein 1 grams protein, Sodium 0.43 milligram of sodium
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- To prepare samosas, combine potatoes, lentils, mint, curry powder, 1 teaspoon butter, 1/4 teaspoon salt, and cumin. Gently fold in peas.
- Working with 1 egg roll wrapper at a time (cover remaining wrappers to prevent drying), cut down middle to form 2 long rectangles. Moisten edges of wrapper with egg. Spoon 1 tablespoon potato mixture near bottom edge of wrapper. Fold up from 1 corner to the opposite outer edge of the wrapper, making a triangle. Fold over to opposite side again as if folding up a flag. Repeat fold to opposite side to form a triangle. Repeat with remaining wrappers and filling.
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