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
SAMOSAS
These stuffed savory pastries are a traditional Indian favorite. Lamb meat and spices are cooked together to create a mouthwatering filling for the easy to make dough. The recipe may seem complex, but it's actually fairly simple. Enjoy!
Provided by Kimber
Categories Appetizers and Snacks Pastries
Time 50m
Yield 30
Number Of Ingredients 16
Steps:
- In a medium bowl, mix flour, salt and butter until the mixture resembles fine bread crumbs. Pour in water, using more (up to approximately 1/4 cup) if necessary to make a smooth dough. Pat into a ball. Place on a lightly floured surface and knead 10 minutes, or until dough is smooth and elastic. Return to the bowl, cover and set aside.
- Heat oil in a large, deep skillet to 375 degrees F (190 degrees C).
- Melt butter in a medium saucepan over medium high heat. Stir in onion, garlic, green chile peppers and ginger. Cook 5 minutes, or until onions are golden brown. Stir in turmeric, chili powder, ground lamb and salt. Cook until the lamb meat is evenly brown, about 10 minutes. Stir in garam masala and lemon juice. Continue cooking 5 minutes, then remove from heat.
- Divide dough into 15 equal portions. Roll portions into balls, then flatten into 4 inch circles. Cut each circle in half. Dampen edges and form semicircles into cones. Fill cones with equal portions of the lamb meat mixture. Dampen top and bottom edges of cones, and pinch to seal.
- Carefully lower cones into preheated oil a few at a time. Fry until golden brown, 2 to 3 minutes. Drain on paper towels. Serve warm.
Nutrition Facts : Calories 105.3 calories, Carbohydrate 7.2 g, Cholesterol 12.4 mg, Fat 7.3 g, Fiber 0.4 g, Protein 2.9 g, SaturatedFat 2.5 g, Sodium 135.2 mg, Sugar 0.3 g
INDIAN SAMOSA
Carol had asked for this in the forums, hope this helps:) This is a real "must have" in my house on a rainy day or when terribly hungry or even as an appetizer at parties. Please note that the potatoes, onions and green chillies listed in the Dough portion belong in the Filling portion of the recipe. Thanks!
Provided by Charishma_Ramchanda
Categories Asian
Time 1h30m
Yield 4 serving(s)
Number Of Ingredients 15
Steps:
- Mix together the flour, oil and salt.
- Add a little water, until mixture becomes crumbly.
- Keep adding water, kneading the mixture till it becomes a soft pliable dough.
- Cover with a moist cloth and set aside for 20 minutes.
- Beat dough on a work surface and knead again.
- Cover and set aside.
- FILLING.
- Heat 3 tbsp oil.
- Add ginger, garlic, green chillies and few coriander seeds.
- Stir fry for 1 minute, add onions and saute till light brown.
- Add cilantro (fresh coriander), lemon juice, turmeric, red chili, salt and garam masala.
- Stir fry for 2 minutes.
- Add potatoes.
- Stir fry for 2 minutes.
- Set aside and allow to cool.
- Divide dough into 10 equal portions.
- Use a rolling pin, roll a piece of dough into a 5" oval.
- Cut into 2 halves.
- Run a moist finger along the diameter.
- Roll around finger to make a cone.
- Place a tablespoon of the filling into the cone.
- Seal the third side using a moist finger.
- Deep fry the samosas on low to medium heat until light brown.
- Serve with tomato sauce or any chutney you love.
Nutrition Facts : Calories 430.7, Fat 17.6, SaturatedFat 2.3, Sodium 20.3, Carbohydrate 61.8, Fiber 6, Sugar 4, Protein 7.8
INDIAN SAMOSA PIE
If you've ever had a samosa you'll love this samosa pie! It's very easy to make, even for a beginner! Experiment with your spice level; this is a more mild version. These also freezes well to be baked later.
Provided by Susan R.
Categories World Cuisine Recipes Asian Indian
Time 1h25m
Yield 6
Number Of Ingredients 20
Steps:
- Preheat oven to 375 degrees F (190 degrees C).
- Whisk all-purpose flour, pastry flour, and salt together in a bowl. Drizzle 2 tablespoons vegetable oil into the flour mixture while stirring until clumps form. Stir cold water, 1 tablespoon at a time, into the dough until it holds together; shape into ball, cover with damp towel, and set aside.
- 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 15 minutes; drain. Transfer drained potatoes to a large bowl and mash until only small chunks remain.
- Stir mustard seeds, curry powder, ground ginger, cumin, and red pepper flakes together in a bowl.
- Heat 1 1/2 teaspoons vegetable oil in a skillet over medium heat. Cook and stir onion, carrot, and garlic in the hot oil until carrot is tender, about 5 minutes.
- Move onion mixture to one side of the skillet. Pour seasoning mixture to the skillet and cook until the spices are toasted and fragrant, about 30 seconds. Stir onion mixture and spice mixture together; add vegetable broth and peas to the skillet and stir.
- Fold the carrot mixture into the mashed potatoes; add sugar, stir, and season with salt and pepper. Spread the filling into a 9-inch pie plate.
- Turn dough out onto a lightly floured work surface; roll out to an 11-inch disc. Place dough atop the pie filling, pressing down on the dough in several spots to remove any pockets of air. Trim excess dough from edges. Crimp edges of dough with your fingers. Cut a large 'X' in the center of the dough to vent steam. Brush milk over the dough.
- Bake in preheated oven until crust is golden brown, 40 to 50 minutes. Cool pie 5 minutes before serving.
Nutrition Facts : Calories 242.7 calories, Carbohydrate 39.9 g, Cholesterol 0.4 mg, Fat 6.9 g, Fiber 5.4 g, Protein 6.5 g, SaturatedFat 1.1 g, Sodium 176.4 mg, Sugar 4.3 g
SAMOSAS
This samosa recipe is one of my family's absolute favorites. These crispy dough pockets are stuffed with potatoes and peas and then air-fried to give them a healthier twist. In India's northern and western regions, samosas are a popular street food. They also make a perfect starter or side dish. -Soniya Saluja, The Belly Rules the Mind
Provided by Taste of Home
Categories Appetizers
Time 35m
Yield 1 dozen.
Number Of Ingredients 13
Steps:
- In a large bowl, combine flour, ghee, salt and caraway seed until mixture resembles bread crumbs. Gradually stir in enough water to form a firm dough. Turn onto a lightly floured surface; knead until smooth and elastic, 6-8 minutes. Cover and let rest for 1 hour., Place potatoes in a large saucepan and cover with water. Bring to a boil. Reduce heat and cook until just tender, 8-10 minutes; drain. Set aside to cool slightly. In a large skillet, heat 3 tablespoons oil over medium heat. Add potatoes and cook until potatoes start to cling to the skillet, about 5 minutes. Stir in peas, ginger, garam masala, cumin seeds and salt; cook until heated through, about 2 minutes. Stir in optional ingredients if desired. Set aside., Divide dough into six pieces. Roll one piece of dough into a 10x6-in. oval. Cut dough in half. Moisten straight edge with water. Bring one corner of half moon up to meet the other corner of the half moon, forming a cone. Pinch seam to seal. Fill with 3-4 tablespoons potato mixture. Moisten curved edge of dough with water; fold over top of filling and and press seam to seal. Gently press the bottom of the samosa to flatten slightly. Repeat with remaining dough and filling., Preheat air fryer to 350°. Brush the samosas with the remaining 3 tablespoons oil. In batches, arrange in a single layer without touching in the air-fryer basket. Cook until golden brown, about 15 minutes.
Nutrition Facts : Calories 280 calories, Fat 14g fat (3g saturated fat), Cholesterol 10mg cholesterol, Sodium 203mg sodium, Carbohydrate 33g carbohydrate (1g sugars, Fiber 3g fiber), Protein 5g protein.
SUPER EASY SAMOSA PIE
Don't deep fry your samosas, bake them! Serve hot with chutney or ketchup.
Provided by Lee Abramson
Categories World Cuisine Recipes Asian Indian
Time 45m
Yield 8
Number Of Ingredients 7
Steps:
- Preheat oven to 400 degrees F (200 degrees C).
- Fill a pot with water and add the salt; bring to a boil. Cook potatoes in the boiling water until tender, about 12 minutes. Transfer potatoes to a bowl and mash until chunky.
- Mix peas, pepper, and coriander into potatoes.
- Press pie crust into a 9-inch pie dish; fill with potato mixture. Sprinkle mint over filling. Carefully place second pie crust over the filling and pinch both crusts together to seal.
- Bake in the preheated oven until golden brown, about 15 minutes.
Nutrition Facts : Calories 322 calories, Carbohydrate 38.7 g, Fat 16.3 g, Fiber 3.9 g, Protein 5.6 g, SaturatedFat 4.1 g, Sodium 278.9 mg, Sugar 1.1 g
SAMOSAS
This samosa recipe is one of my family's absolute favorites. These crispy dough pockets are stuffed with potatoes and peas, then air-fried to give them a healthier twist. In India's northern and western regions, samosas are a popular street food. They also make a perfect starter or side dish. -Soniya Saluja, The Belly Rules the Mind
Provided by Taste of Home
Categories Appetizers
Time 35m
Yield 1 dozen.
Number Of Ingredients 13
Steps:
- In a large bowl, combine flour, ghee, salt and caraway seeds until mixture resembles bread crumbs. Gradually stir in enough water to form a firm dough. Turn onto a lightly floured surface; knead until smooth and elastic, 6-8 minutes. Cover and let rest for 1 hour., Place potatoes in a large saucepan and cover with water. Bring to a boil. Reduce heat and cook until just tender, 8-10 minutes; drain. Set aside to cool slightly. In a large skillet, heat 3 tablespoons oil over medium heat. Add potatoes and cook until potatoes start to cling to the skillet, about 5 minutes. Stir in peas, ginger, garam masala, cumin seeds and salt; cook until heated through, about 2 minutes. Stir in optional ingredients as desired. Set aside., Divide dough into 6 pieces. Roll 1 piece of dough into a 10x6-in. oval. Cut dough in half. Moisten straight edge with water. Bring 1 corner of half moon up to meet the other corner of the half moon, forming a cone. Pinch seam to seal. Fill with 3-4 tablespoons potato mixture. Moisten curved edge of dough with water; fold over top of filling and and press seam to seal. Gently press the bottom of the samosa to flatten slightly. Repeat with remaining dough and filling., Preheat air fryer to 350°. Brush the samosas with the remaining 3 tablespoons oil. In batches, arrange in a single layer without touching in the air-fryer basket. Cook until golden brown, about 15 minutes.
Nutrition Facts : Calories 280 calories, Fat 14g fat (3g saturated fat), Cholesterol 10mg cholesterol, Sodium 203mg sodium, Carbohydrate 33g carbohydrate (1g sugars, Fiber 3g fiber), Protein 5g protein.
SAMOSAS...INDIAN SAVOURY PIES
Posted in answer to a request. It seems a little cumbersome, but believe me its worth all the effort! The filling in this recipe is the most basic, and the commonest one of them all, but you can use your imagination and make your own spiced up fillings....minced chicken, mutton, lamb, peas, mushrooms....whatever :)
Provided by Honeybeee
Categories Lunch/Snacks
Time 1h45m
Yield 30-36 samosas
Number Of Ingredients 14
Steps:
- ---The Dough---.
- Mix and rub oil into the flour till you can make firm balls with your hands.
- Add a bit more oil, if necessary.
- Add water, a little at a time, to make a very stiff dough.
- It should be so stiff that you should not require any extra flour for dusting while rolling.
- Knead for 5-7 minutes, roll into a large ball.
- Cover with a damp cloth and set aside while you make your filling.
- ---The Filling---.
- Heat oil.
- Add cumin seeds, ginger and green chilies.
- Give it 4-5 twirls, add potatoes and everything else.
- Sauté for two minutes.
- Remove.
- ---The Paste---.
- In a cup, make a thick paste with 1 tblsp of flour and 1 tblsp of water.
- This is the 'glue' with which you will seal the samosas.
- When all the above is organized, make walnut-size balls with the dough and roll each out to make circles of about 6" in diameter.
- With a sharp knife, halve each circle to make 'D' shapes.
- Put a little paste on half the length of the cut side and overlap it with the other half to form a cone.
- Lightly press the glued edges to seal.
- Fill the cone 2/3rds with the mixture.
- Again, apply paste on the insides of the open edges at the top.
- Press to seal the glued edges.
- Voila!
- Your triangular shaped samosa is ready to be fried!
- Make all the samosas--remember to cover them with a well-squeezed damp cloth.
- When all are done, heat oil, 3 inches deep, in a wok/fry pan.
- Slide each samosa in--do it in batches of 6 or 8.
- Once you have a batch in the oil, reduce heat and fry on medium-low till they are golden brown and nice and crisp.
- Serve hot with ketchup or coriander/mint chutney.
Nutrition Facts : Calories 70.3, Fat 2, SaturatedFat 0.3, Sodium 2.2, Carbohydrate 11.7, Fiber 0.9, Sugar 0.3, Protein 1.5
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