Spicy Vegetable Samosas Recipes

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MILDLY SPICED VEGETABLE SAMOSAS



Mildly Spiced Vegetable Samosas image

From Annabel Karmel's First Meals. Tip: when handling phyllo pastry, keep the piece you are not working with covered with a damp dish towel to prevent it from drying out and becoming brittle and difficult to work with.

Provided by Zee7181

Categories     Lunch/Snacks

Time 1h10m

Yield 12 serving(s)

Number Of Ingredients 14

1/2 tablespoon vegetable oil
1/2 onion, very finely chopped
1/2 garlic clove, crushed
1/4 teaspoon curry powder
1/4 teaspoon ground ginger
1/4 teaspoon ground cumin
1 cup finely chopped mushroom
3/4 cup cauliflower, cut into very small florets
1 carrot, very finely chopped
2 teaspoons superfine sugar
3 teaspoons plain yogurt
salt and pepper
12 phyllo pastry sheets
4 tablespoons butter, melted

Steps:

  • Heat the oil in a skillet, add the onion and garlic, and saute for 2-3 minutes. Stir in the spices and saute for 1 minute. Add the vegetables and cook for 5 minutes, stirring occasionally. Stir in the sugar and yogurt. Season and cook for 3-4 minutes.
  • Lay the phyllo pastry out flat and cover with a damp dish towel. Place one sheet of pastry on the work surface and brush with melted butter. Fold the pastry in half lengthwise and brush again with butter.
  • Place a tablespoon of filling on one end of the strip, leaving a 1 inch wide border around it. Fold over the corner to make a triange, then keep folding the package over on itself, along the length of the pastry. Seal the flap left at the end with melted butter. Repeat with the remaining sheets and filling.
  • Place the samosas on a lightly greased baking sheet and brush with more butter. Bake in a 350 degree F preheated oven for 20-25 minutes, or until crisp.

Nutrition Facts : Calories 106.7, Fat 5.7, SaturatedFat 2.8, Cholesterol 10.3, Sodium 125.6, Carbohydrate 12.3, Fiber 0.8, Sugar 1.5, Protein 1.9

VEGGIE SAMOSAS



Veggie Samosas image

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

2 tablespoons vegetable oil
½ cup diced onion
2 teaspoons chopped garlic
2 teaspoons curry powder
1 teaspoon ground ginger
1 teaspoon ground cumin
½ teaspoon sea salt
½ teaspoon red pepper flakes
½ teaspoon ground coriander
½ teaspoon cayenne pepper
¼ teaspoon celery seed
¼ teaspoon dried tarragon
⅛ teaspoon ground cinnamon
2 cups diced potatoes
2 cups frozen mixed vegetables, diced
2 cups vegetable broth
2 cups all-purpose flour
1 pinch salt
2 tablespoons vegetable oil
1 cup room-temperature water
oil for frying

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

SPICED POTATO-STUFFED PASTRIES: SAMOSAS



Spiced Potato-stuffed Pastries: Samosas image

This dough has a wonderful taste and texture and it's very easy to work with.

Provided by Food Network

Categories     main-dish

Time 1h

Yield 18 samosas

Number Of Ingredients 19

3/4 teaspoon salt
2 1/4 cups self-rising flour
6 tablespoons (3/4 stick) butter, cut in small pieces
9 tablespoons water
1 1/2 pounds potatoes, peeled and cut into chunks
1 cup fresh or frozen mixed peas, corn, and carrots
2 tablespoons vegetable oil
1 medium onion, chopped
1 teaspoon finely chopped garlic
1 1/2 teaspoons finely chopped fresh ginger
1/2 habenero chile, minced
1/2 teaspoon garam masala spice blend
1/2 teaspoon turmeric
1 teaspoon red chile powder
1 1/2 teaspoons salt
1/2 lemon, juiced
2 tablespoons chopped fresh coriander leaves
Vegetable oil, for frying
Chutney, for serving

Steps:

  • To make the dough: Mix the salt and flour in a medium bowl or a food processor. With a pastry blender, incorporate the butter until crumbs have formed. Add the water a few tablespoons at a time, until you can form a ball. Knead the dough for about 5 minutes. Let it rest for about 15 minutes more. You can prepare the dough in advance and refrigerate it.
  • To make the filling: Boil the potatoes until tender. Drain and set aside.
  • If using fresh carrots, chop and simmer in water, to cover, in a small pot. Add the corn and peas to barely cook. Set aside to cool.
  • Heat the oil in a pan and fry the onion until golden. Add the garlic, ginger, and chile and cook for 2 minutes. Add the garam masala, turmeric, chile powder, and salt and cook 2 minutes more.
  • In a bowl combine the mashed potatoes, the onion and spice mixture, carrots, peas, corn, lemon juice, and chopped coriander. Mix well.
  • To assemble the samosas: Divide the dough into 9 equal size balls. On a floured surface, roll each ball into a 5-inch circle. Cut each circle in half.
  • Brush the straightedge side with a little water, fold it in half, and align the two straight sides so they overlap to form a cone shape. Squeeze the edges together to make a tight seal. Place approximately 1 generous tablespoon of filling inside each cone, leaving the top edge clean. Moisten the inside top rim of the cone and press the edges together to make another tight seal. Place the samosas on a tray until ready to fry. Repeat with the remaining dough and filling.
  • Heat approximately 3 inches of vegetable oil in a deep saucepan. Fry several samosas at a time, being careful not to crowd them. When 1 side turns golden brown, flip it over to brown on the other side. Drain on paper towels. Serve with chutney.

SPICY VEGETABLE SAMOSAS



Spicy Vegetable Samosas image

Make and share this Spicy Vegetable Samosas recipe from Food.com.

Provided by PalatablePastime

Categories     Potato

Time 45m

Yield 36 samosa

Number Of Ingredients 14

1 onion, finely diced
1 carrot, finely diced
vegetable oil
12 ounces yukon gold potatoes, peeled and finely diced
2 teaspoons finely chopped ginger
2 teaspoons curry powder
1 teaspoon salt
1/2 teaspoon ground cumin
1/4 teaspoon cayenne
1/4 teaspoon black pepper
1 cup water
1/2 cup frozen peas, thawed
2 tablespoons chopped cilantro
20 egg roll wraps or 36 wonton wrappers

Steps:

  • In a large nonstick skillet, saute onion, carrot, potatoes and ginger in oil until soft, 5 minutes or so.
  • Add curry powder, salt, cumin, cayenne and pepper to mixture.
  • Add water; cover and simmer, stirring occasionally for 10 to 12 minutes or until vegetables are almost tender. If water is not absorbed, uncover and cook until just about evaporated.
  • Add peas and cook a few minutes, then stir in coriander and remove from heat.
  • If using larger egg roll wrappers, cut in half diagonally to make 2. Place a tablespoon of filling in center of each wrapper (depending on size), then moisten edges of wrapper with water; fold in half to form triangle and press edges together to seal.
  • Arrange on baking sheet and brush lightly with oil.
  • Bake in 375°F (190°C) oven for 12 to 15 minutes or until golden and crisp.
  • Serve with coriander chutney, tamarind chutney, and/or hot onion relish.

VEGETABLE SAMOSAS



Vegetable samosas image

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

1 tbsp vegetable oil
1 onion, finely chopped
2 garlic cloves, crushed
1 potato (about 150g) finely diced
1 carrot (about 100g) finely diced
100g frozen peas
2 tsp curry powder or your own spices according to taste
100ml vegetable stock
225g plain flour
2 tsp sea salt
2 tbsp vegetable oil
2l vegetable oil to deep fry

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

AUTHENTIC INDIAN VEGETARIAN SAMOSAS



Authentic Indian Vegetarian Samosas image

Crispy pastries filled with a spicy blend of vegetables flavored with ginger, cinnamon, and traditional Indian spices. Make this authentic Indian appetizer from scratch in your home. A deep fryer with plenty of oil is needed, or you can try baking them. Serve hot with an Indian-flavored chutney.

Provided by adamAKAweirdo

Categories     Appetizers and Snacks     Pastries

Time 1h10m

Yield 8

Number Of Ingredients 14

4 medium potatoes, peeled and cubed
½ cup frozen peas, thawed
½ cup raisins
1 green chile pepper, finely chopped
1 tablespoon garam masala
1 teaspoon finely grated fresh ginger
1 pinch red chile powder, or to taste
salt to taste
1 cup all-purpose flour
2 tablespoons vegetable oil
1 pinch ground cinnamon
salt to taste
1 cup water, or as needed
vegetable oil for frying

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, return to the pot, and mash.
  • Combine mashed potatoes, peas, raisins, green chile, garam masala, ginger, chile powder, and salt in a large bowl. Set filling aside.
  • Combine flour, oil, cinnamon, and salt on a flat surface and knead to combine. Slowly knead in a small amount of water at a time, using just enough to form a soft dough that is pliable and even in color.
  • Divide dough into 4 balls; roll each into a thin circle and cut in half. Place dough half-circles into an airtight container.
  • Place 1 half-circle on a flat surface with the straight edge toward you and the rounded side facing away. Pour a small amount of water into a bowl. Dip a finger in the water and lightly moisten the right side of the rounded edge of the dough; fold wet edge over the left rounded side to create a cone. Press rounded edge to seal and leave straight edge open. Fill with filling and seal open edge by wetting dough with water and pressing together. Repeat with remaining dough and fillings.
  • Heat oil in a deep fryer to 400 degrees F (200 degrees C). Deep fry samosas until golden brown, 3 to 5 minutes each.

Nutrition Facts : Calories 302.5 calories, Carbohydrate 39.9 g, Fat 14.9 g, Fiber 3.6 g, Protein 4.3 g, SaturatedFat 2 g, Sodium 49.9 mg, Sugar 7.3 g

SAMOSAS



Samosas image

Provided by Huma Siddiqui

Categories     Onion     Potato     Appetizer     Fry     Cocktail Party     Vegetarian     Diwali     Ramadan     Jalapeño     Cilantro     Sugar Conscious     Kidney Friendly     Vegan     Pescatarian     Dairy Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Makes 24 to 30 samosas

Number Of Ingredients 13

2 cups all-purpose flour
1/2 teaspoon nigella seeds (also called kalonji or black onion seeds)
1/2 teaspoon salt
2 tablespoons vegetable oil, plus 3 to 4 cups for frying
3 medium potatoes (about 2 pounds), peeled
1 bunch green onions (white and green parts), chopped
2 fresh green chiles, such as jalapeños, seeded and minced (optional)
1/2 cup fresh cilantro, chopped
1 teaspoon whole cumin seeds
1/2 teaspoon ground cumin
1/2 teaspoon chile powder
1/2 teaspoon salt
Plain yogurt for serving

Steps:

  • In medium bowl, whisk together flour, nigella seeds, and salt. Add 2 tablespoons oil and, using fingertips, blend until mixture resembles fine bread crumbs. Add 3/4 cup warm water and mix with fork until dough just comes together. Transfer to lightly floured surface and knead until smooth and elastic, about 10 minutes. Lightly oil medium bowl, form dough into ball, and place in bowl. Cover with towel and set aside to rest for 30 to 40 minutes.
  • In large pot, cover potatoes with cold water. Bring to boil, then reduce heat and simmer, covered, until tender, about 20 minutes. Drain and, when cool enough to handle, finely dice.
  • In large bowl, combine diced potatoes, green onions, chiles (if using), cilantro, cumin seeds, ground cumin, chile powder, and salt. Mix with fork, mashing potatoes slightly to incorporate all ingredients.
  • Divide dough into 12 equal portions. Roll portions into balls. On floured surface using floured rolling pin, roll out 1 ball into 6-inch circle. Cut circle in half. Fold 1 corner of semicircle up and over middle. Fold second corner over to make triangle, and pinch corners of triangle to seal (leave rounded side open). Hold triangle in your hand with open rounded side facing up and let dough fall open to make cone. Fill cone with approximately 2 tablespoons potato mixture, then pinch along rounded side to seal. Repeat with remaining dough and filling.
  • In heavy, deep skillet over moderate heat, heat 2 inches oil until thermometer registers 360°F. Working in batches (return oil to 360°F between batches), fry samosas until golden brown, 1 to 2 minutes per side. Drain on paper towels. Serve warm with yogurt.

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From simply-delicious-food.com


SPRINGFORM PAN RECIPES | ALLRECIPES
10 Lemon Chicken Soup Recipes That Are Full of Citrus Flavor Lemon juice adds bright flavor to these comforting chicken soups. In this collection of our best lemon chicken soup recipes, you'll find traditional favorites (such as Greek avgolemono soup, which is thickened to velvety perfection with egg yolks) and fun new ideas (from restaurant-inspired copycats to shortcut ideas made …
From allrecipes.com


SPICY VEGETABLE SAMOSAS | DIABETES UK
Pinch each of garam masala, turmeric and sesame seeds Pinch of chilli flakes Squeeze of lemon juice 1 tbsp fresh coriander, chopped Plain flour and water, mixed to a glue-like paste Method Step 1 Cut wraps into halves ready to make into pockets for the healthy samosa. Step 2 Spray oil into the pan on medium heat and roast cumin seeds. Step 3
From diabetes.org.uk


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