TRADITIONAL BEEF SAMOSAS
Samosas filled with a delicious combination of spices.
Provided by CaraMeg
Categories Appetizers and Snacks Pastries
Time 1h20m
Yield 24
Number Of Ingredients 16
Steps:
- Heat a large skillet over medium heat. Add ground beef, onion, and garlic; cook until beef is browned and crumbly, 5 to 7 minutes. Reduce heat to low.
- Mix in coriander, cumin, salt, turmeric, chile powder, and ginger. Add peas and water; bring to boil. Cover and simmer, stirring occasionally, about 25 minutes. Uncover and cook over medium heat, stirring frequently, until any remaining liquid evaporates.
- Stir jalapenos and garam masala into the beef mixture. Remove from heat and stir in lemon juice; let cool until safe to handle, at least 15 minutes.
- Drop about 1 tablespoon of the beef mixture onto the center of a wonton wrapper. Moisten edges with water, fold them over the filling, and seal. Repeat with remaining filling and wonton wrappers.
- Heat about 1/2 inch oil in a large saucepan over medium-high heat. Add samosas in batches; fry until browned, 1 to 2 inches per side.
Nutrition Facts : Calories 93.7 calories, Carbohydrate 9.9 g, Cholesterol 12.7 mg, Fat 3.6 g, Fiber 0.8 g, Protein 5.2 g, SaturatedFat 1.2 g, Sodium 153.8 mg, Sugar 0.6 g
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
EASY WONTON WRAPPER SAMOSAS
Get great samosa flavor fast with Betty Crocker™ instant mashed potatoes, frozen veggies and a wonton wrapper substitution. It's everything you want out of samosas, without any of the hassle (plus a little cheese-we couldn't help ourselves).
Provided by Tablespoon Kitchens
Categories Appetizer
Time 35m
Yield 12
Number Of Ingredients 11
Steps:
- In medium microwavable bowl, mix potatoes, 1/2 cup of the water, the butter, garam masala and salt. Cover; microwave on High 1 to 2 minutes or until potato mixture is steaming hot. Stir in peas and cheese.
- Divide mixture evenly among wonton wrappers (about 1 1/2 teaspoons per wonton wrapper); mound filling in center. Lightly brush two adjacent sides of each wonton wrapper with water. Fold wrapper in half diagonally over filling; press firmly to seal.
- Cook samosa potstickers in 2 batches. In 12-inch nonstick skillet, heat 1 tablespoon of the butter over medium-high heat. Add 12 potstickers; cook 1 to 2 minutes or until browned in spots. Turn potstickers; drizzle with 2 tablespoons water. Quickly cover, and cook 1 to 2 minutes or until filling is hot. Repeat with remaining 1 tablespoon butter, 12 potstickers and 2 tablespoons water. Sprinkle with cilantro; serve with mango chutney.
Nutrition Facts : Calories 80, Carbohydrate 11 g, Cholesterol 10 mg, Fat 1/2, Fiber 0 g, Protein 2 g, SaturatedFat 2 g, ServingSize 1 Potsticker, Sodium 150 mg, Sugar 0 g, TransFat 0 g
BEEF WONTON SAMOSAS
These can also be baked at 400F until golden, instead of dealing with all the mess from frying. I found this recipe on another site. I have not tried it out yet, but I look forward to trying it when I get the time! Cooking time includes chill time.
Provided by Mercy
Categories Lunch/Snacks
Time 2h15m
Yield 18 serving(s)
Number Of Ingredients 21
Steps:
- Bring a medium saucepan of lightly salted water to a boil.
- Stir in potatoes and peas.
- Cook until potatoes are tender but still firm, about 15 minutes.
- Drain, mash together and set aside.
- In a large saucepan over medium high heat, heat the oil.
- Brown cumin seeds and bay leaf.
- Mix in onions and ground beef.
- Cook until beef is evenly brown and onions are soft, about 5 minutes.
- Mix in garlic and ginger root.
- Season with black pepper, salt, cumin, coriander, turmeric, chili powder, cinnamon and cardamom.
- Stir in the mashed potato mixture.
- Remove from heat and chill in the refrigerator for 1 hour, or until cool.
- Heat oil in a large, heavy saucepan over high heat.
- Mix cilantro and green chile peppers into the potato and beef mixture.
- Place approximately 1 tablespoon of the mixture onto each wonton wrapper.
- Fold into triangles, pressing edges together with moistened fingers.
- In small batches, fry until golden brown, about 3 minutes.
- Drain on paper towels and serve warm.
SAMOSAS AND WRAPPER RECIPE
I adopted this recipe and changed it up a bit to make it more authentic. I lived in India for more than 5 years and I love Indian food. I was really pleased with the outcome of this recipe. This recipe is a bit time consuming, but it's well worth the effort.
Provided by Karen Vandevander
Categories Sandwiches
Number Of Ingredients 26
Steps:
- 1. Heat oil in large skillet over medium heat. Add onion and 2 minced garlic cloves; cook and stir about 5 minutes or until onion is tender.
- 2. Add remaining filling ingredients and cook until potatoes are tender. NOTE: you can substitute fresh carrots and frozen peas with a cup of frozen peas and carrots. I do this instead of dicing and cooking carrots.
- 3. Season to taste with salt, if desired. Please taste prior to salting. I find no need for additional salt in this filling.
- 4. You can use wonton or egg roll wrappers to make your samosas or you can make the traditional wrappers. Frying is the same for all. Heat your oil (vegetable, peanut, your choice) to 350 F. Fry samosas for approximately 2 minutes on each side, or until golden brown. I drain my samosas on newspaper covered with paper towels.
- 5. TO MAKE YOUR OWN SAMOSA WRAPPERS... Mix all ingredients (flour, salt, oil, ajwain) except water. Add water a little at a time, kneading well until you get a soft pliable dough. Roll into a ball, cover with moist cloth and allow dough to rest for 15 minutes.
- 6. TO MAKE THE SAMOSAS USING YOUR OWN WRAPPERS... Make small balls of dough and roll into a circle 4"-5" diameter. Cut circle in half to make 2 semicircles. Take 1 semicircle, fold like a cone on the straight edge. Use water to seal the seam. Spoon filling into cone and fold the round side over the opening, again using water to seal.
WONTON WRAPPERS
For those of us who like to make EVERYTHING ourselves -- an original wonton wrapper recipe. Use the wonton wrappers to form tasty little dumplings stuffed with your favorite fillings.
Provided by BIGDADDY1IL
Categories Main Dish Recipes Dumpling Recipes
Time 30m
Yield 72
Number Of Ingredients 4
Steps:
- In a medium bowl, beat the egg. Mix in the water.
- In a large bowl, combine the flour and salt. Create a well in the center of the mixture and slowly pour in the egg and water. Mix well. If the mixture is too dry, increase the amount of water one teaspoon at a time until a pliable dough has formed.
- On a lightly floured surface, knead the dough until elastic. Cut dough into two separate balls. Cover the balls with a damp cloth for a minimum of 10 minutes.
- Cut each ball into four equal pieces. Roll the pieces into 10 1/2 by 10 1/2 inch squares. Cut each into nine 3 1/2 by 3 1/2 inch squares. Use in any recipe that calls for wonton wrappers.
Nutrition Facts : Calories 13.6 calories, Carbohydrate 2.7 g, Cholesterol 2.6 mg, Fat 0.1 g, Fiber 0.1 g, Protein 0.4 g, Sodium 17.2 mg
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