POTATO & PEA SAMOSAS (VEGAN)
This is a mild samosa suitable for children, while maintaining a flavor adults also love. My kids love it with some ketchup for dipping, while adults could enjoy it with an Indian dipping sauce such as plum or mango.
Provided by HippieVeganMamaTo5
Categories Lunch/Snacks
Time 50m
Yield 12 samosas, 4-6 serving(s)
Number Of Ingredients 17
Steps:
- In a medium saucepan boil water.
- Add potatoes and frozen peas.
- Cook until potatoes are tender, about 15 minutes.
- Drain, rinse with cold water and set aside.
- Heat 1 Tablespoon oil in a large saucepan over medium-high heat.
- Add onions and garlic and saute until onions are soft, about 5 minutes.
- Add salt, cumin, turmeric, chili powder, black pepper, cinnamon, cardamom, coriander and ginger.
- Remove from heat and stir in potatoes and peas.
- Get one sheet phyllo pastry and brush one half with melted butter. Fold other half over on top of buttered half.
- Place approximately 4 Tablespoons potato mixture into one corner of phyllo sheet.
- Carefully make a triangle by folding corners over top of potato mixture and using brushed melter butter to stick each corner on top of each other.
- Repeat for remaining phyllo sheets and potato mixture.
- Heat oil for frying, approximately half an inch in bottom of pan.
- Fry samosas for approximately 2 minutes on each side, turning when bottom is golden brown.
- Drain on paper towel while cooking the rest.
- Serve warm.
Nutrition Facts : Calories 404.6, Fat 7.6, SaturatedFat 1.4, Sodium 956.3, Carbohydrate 73.3, Fiber 8.9, Sugar 6.5, Protein 11.8
POTATO AND PEA SAMOSAS
Healthy little pastry pockets of potato and peas flavoured with Indian spices, samosas are ideal for afternoon tea, canapés or a buffet
Provided by Lulu Grimes
Categories Side dish
Time 1h15m
Number Of Ingredients 11
Steps:
- To make the pastry, add the oil to the flour with 100ml warm water and mix to form a dough. Knead briefly and leave to rest for 30 mins.
- Fry the onions, garlic, ginger and chilli together in 2 tbsp oil for 1 min, then add the potatoes. Cook over a low heat, stirring often, until the potatoes are cooked through - add a little water if they begin to stick. Add the peas or beans and cook until tender, then stir in the coriander, season well and leave to cool.
- Heat oven to 200C/180C fan/gas 6. Divide the dough into 8 balls. One by one, roll each ball into a thin circle, then halve to make 2 semi-circles. Use your finger to brush a little water along the straight edges. Hold one and bring the 2 corners together and, using your hand as a cup, seal along the straight edge to form into cones.
- Fill the cones with the potato mix and pinch the tops closed, sealing again with water. Brush with remaining oil on all sides. Put on baking sheet and bake for 20 mins or until the pastry is crisp. Serve with mango chutney.
Nutrition Facts : Calories 243 calories, Fat 9 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 35 grams carbohydrates, Sugar 2 grams sugar, Fiber 3 grams fiber, Protein 5 grams protein, Sodium 0.02 milligram of sodium
SAMOSAS WITH POTATOES AND PEAS
Our homage to the savory Indian pastries calls for a cumin-studded dough and a hearty potato-and-pea filling. Serve fresh out of the fryer with a duo of homemade chutneys.
Provided by Martha Stewart
Categories Food & Cooking Appetizers Finger Food Recipes
Time 2h30m
Yield Makes 20
Number Of Ingredients 19
Steps:
- Dough:Whisk together flour, salt, and cumin. Work in butter with your fingertips until mixture resembles coarse crumbs. Add 1/3 cup water and stir until a shaggy dough forms. Transfer to a clean surface; knead until smooth, about 4 minutes. Cover with a bowl. Let rest 1 hour. (Dough can be made ahead up to this point and refrigerated, wrapped in plastic, up to overnight.)
- Filling:In a medium saucepan, cover potatoes with 2 inches water. Add 1 tablespoon salt. Bring to a boil, then reduce heat and simmer until potatoes are tender when pierced with the tip of a knife, 4 to 6 minutes. Drain.
- Heat a large skillet over medium-high. Swirl in 1/4 cup oil. Add cumin, mustard, and coriander; cook until fragrant and mustard seeds begin to pop, about 1 minute. Add onion, ginger, chile, and garlic. Season with 1 teaspoon salt; cook, stirring frequently, until onion is translucent, about 3 minutes. Add potatoes and cook, stirring and mashing with the back of a fork, until the texture of very chunky mashed potatoes. Add lemon juice, cilantro, and peas. Taste and adjust seasoning with salt. Let cool to room temperature, about 1 hour.
- Once dough is rested, roll into a log about 10 inches long. Cut into 10 pieces (each about 1 1/2 ounces). Cover with plastic wrap. Working with one piece at a time on an unfloured surface, roll out to a 6-inch circle. Cut circle in half to create two half-moon shapes. Shape each half-moon into a cone by folding it in half and pinching the straight sides together. Fill each cone with heaping 2 tablespoons filling, then pinch closed to create a stuffed triangle. Repeat with remaining dough and filling.
- In a deep, heavy pot, heat remaining 2 quarts oil (it should come 2 inches up sides of pot) to 350 degrees. Working in batches so as not to crowd pot, fry samosas, turning occasionally, until golden brown all over, about 4 minutes. Adjust heat as needed to keep oil temperature between 340 and 360 degrees. Transfer to a wire rack to drain. Serve with chutneys, if desired.
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