The Best Vegetarian Vegan Vegetable Samosas Recipes

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VEGETARIAN SAMOSAS



Vegetarian Samosas image

Vegetarian Samosas have really gained rock star popularity over the past few years. I have been asked quite frequently by friends, clients and followers to teach them how to make samosas.

Provided by Parkash Bains

Categories     appetizer

Yield 16

Number Of Ingredients 17

2 cups all-purpose flour
3 tbsp canola or grapeseed oil
1 tsp salt
½ tsp baking powder
½ tsp ajwain (carom) seeds (optional)
1 cup warm water as required
4 large or 5 medium potatoes (German or other yellow flesh), boiled and peeled
1 cup frozen peas
1 bunch green onions (4-5), chopped
1 small piece of finely grated or chopped ginger
Large handful of cilantro, chopped
2 tsp cumin seeds
2 tsp ground coriander (or garam masala)
1 tsp salt
1 tsp hot chilli powder or chilli flakes (adjust to own taste)
2 tsp oil
You will need 5-6 cups of canola oil for frying

Steps:

  • MAKING THE DOUGH 1. Mix all dry ingredients in a medium size mixing bowl. 2. Add oil and mix it into the flour really well with your hands. This is the important part - even though you can't really see the oil, you want to make sure it's completely distributed through the flour. The best way to do this is to rub it between your hands. 3. Then add water in small amounts at a time while continuing to mix the dough with your hands until a firm ball is formed. (You don't want it to be too soft or sticky, so go carefully with the water). Knead for a couple of minutes to make the dough slightly soft and pliable. Then add a bit of oil onto your hands and rub it all over the ball of dough. Cover with a wet cloth and let it sit for at least 30 minutes to allow the dough to rest and gluten to form.
  • MAKING THE FILLING 1. Crumble the potatoes roughly with your fingers into a bowl. You don't want to mash them because you want some texture to your filling. Set aside. 2. Heat the oil in a . Add cumin seeds to toast them for a minute or so until they release their fragrance. Add ginger and sautee for another minute. Now add the green onions, peas, cilantro, and spices. Mix well and cook for 3-4 minutes before adding the potatoes. Stir to mix all the ingredients so that the potatoes are completely mixed into the other ingredients. Remove from heat and let it cool.
  • MAKING THE SAMOSAS 1. Divide dough into about 8 egg sized balls and flatten them into round disks. Roll out each disks into about a 7-8″ thin circle. Use dry flour if needed to roll them out. Cut the circle in half with a knife or pizza cutter. 2. Take one half of the circle and using your finger, moisten all around the edges with a little water. Bring up both edges to the middle, overlapping slightly and press gently to seal the seam from the inside and outside with your fingers. Hold it in your hand like a cone. Fill the cone with a couple of tablespoons of filling and push it down with your finger to get rid of any air pockets. Then pinch the opening together sealing it tightly with your finger tips or with a fork. 3. Carry on with the rest of the dough and filling until you have made all the samosas. Line them up on a tray. 4. Heat oil in a wok, fryer or pot. Oil should be about 3-4 inches deep. When oil is hot (at least 300 degrees F), test it with a little piece of dough. It should sizzle and rise to the top. 5. Fry 5 to 6 samosas at a time, depending on the size of your frying pot. You don't want to crowd the samosas because that will bring the temperature down. Fry the samosas, turning them over occasionally, until they are golden-brown. Drain on a paper towel lined tray. Serve with your choice of chutney. Samosas also pair beautifully with Chana Masala (curried chick peas).

Nutrition Facts : ServingSize Samosas

THE BEST SAMOSAS



The Best Samosas image

As much as we love the filling in these samosas, we also must give a big shout-out to the dough. We tried a number of techniques to get that perfect light and crispy texture -- the hallmark of a classic aloo samosa. In the end, we found that a wet dough, when rested long enough to fully hydrate the flour, created steam during frying that yielded crispy, bubbled and puffy samosas.

Provided by Food Network Kitchen

Time 2h40m

Yield about 6 to 8 servings

Number Of Ingredients 22

3 cups all-purpose flour (see Cook's Note)
2 teaspoons ajawain (optional, see Cook's Note)
3/4 teaspoon fine salt
9 tablespoons vegetable oil, plus more as needed
3/4 cup cold water
4 russet potatoes (about 2 pounds), peeled and cut into 1-inch pieces
Kosher salt, as needed, plus 1 tablespoon
1/2 medium yellow onion, chopped
One 1 1/2-inch piece fresh ginger, peeled and chopped
4 cloves garlic
2 small or 1 1/2 medium serrano chile (with seeds), stemmed
3 tablespoons water
3 tablespoons store-bought or homemade ghee or oil, recipe follows
1 teaspoon black mustard seeds (see Cook's Note)
1/2 teaspoon cumin seeds
1/2 teaspoon garam masala (see Cook's Note)
1 teaspoon ground turmeric
1/2 cup cooked peas
2 tablespoons freshly squeezed lemon juice
1/2 cup fresh cilantro leaves, chopped
Serving suggestion: Tamarind sauce or your favorite chutney
1 pound unsalted butter

Steps:

  • For the dough: Whisk together the flour, ajawain, if using, and the salt. Add the oil and, using your hands, rub it into the flour mixture until fully incorporated. While stirring with a wooden spoon, gradually add the water, until a shaggy dough is formed. Transfer the dough to a work surface and knead until soft and pliable, about 3 minutes. Rub a little oil, about 1 teaspoon, over the dough, place on a plate and cover with a damp towel. Let the dough rest in the refrigerator for at least an hour or overnight.
  • For the filling: Put the potatoes in a medium saucepan, cover with cold tap water by about 2 inches, and season with salt. Bring to a boil, lower the heat, and simmer until tender, about 10 minutes. Drain, transfer to a medium bowl and set aside to cool slightly. Using a fork, slightly smash the potatoes.
  • Meanwhile, in a small food processor (mini-chopper), combine the onion, ginger, garlic, chiles, and 1 tablespoon water and puree to a paste.
  • Heat the ghee in a large skillet over medium-high heat. Add the mustard and cumin seeds and cook, stirring constantly, until fragrant, about 30 seconds. Add the onion paste, salt, garam masala and turmeric and cook, stirring, until lightly browned, about 4 minutes. Add the potatoes and cook, stirring and mashing lightly with a wooden spoon, until hot, about 2 minutes. Stir in the peas. Remove from the heat and stir in the lemon juice, chopped cilantro and remaining 2 tablespoons water.
  • To form the samosas: Divide the dough into 10 portions. Using your hands, roll each portion into a small ball. On a floured work surface, using a rolling pin, roll each ball into a 7-inch wide disc. Cut each disc in half.
  • Set a small bowl of water beside you. Working with one dough semi-circle at a time, fold half of the straight edge up to the rounded side and wet its outside edge with a little water. Fold the other half up to form a cone, overlapping it with the other side by 1/4 inch. Press the edges together to form a seal. Hold the cone in one hand and fill it with about 1/4 cup of the potato filling. Slightly wet the inside of the rounded edge and fold it over the filling to enclose it. Press the edges together to seal. Repeat with the remaining dough and filling to make 20 samosas.
  • In a large, wide heavy-bottomed pot, pour in the oil to a depth of about 2 inches. Place over medium heat, and heat until a deep-fry thermometer inserted in the oil registers 365 degrees F.
  • Working in small batches, fry the samosas until golden brown and crispy, about 5 minutes. Using tongs, transfer to a paper towel-lined baking sheet to drain. Serve immediately with tamarind sauce or your favorite chutney.
  • For the ghee: Melt the butter in a small saucepan over medium-high heat. Skim off any of the white foam that comes to the surface with a spoon (being careful not to scoop up any yellow fat from the butter) and discard. Lower the heat to medium and simmer until all of the water has evaporated and the white milk solids have browned in the bottom of the saucepan, about 8 minutes.
  • Line a sieve with cheesecloth or a coffee filter and pour the butter through into a container. Discard the browned milk solids in the sieve or reserve for another use. Use now or store in the refrigerator for up to 1 week. Yield: about 2 cups

(THE BEST) VEGETARIAN/VEGAN VEGETABLE SAMOSAS



(The Best) Vegetarian/Vegan Vegetable Samosas image

Modified from: "Madhur Jaffrey's World-of-the-East Vegetarian Cooking" These are delicious! The effort of making your own samosa crust, instead of buying phyllo dough, is well worth it. __________________________________________________________ Samosas may be served at room temperature or they may be served warm. Samosas may be made ahead of time (up to a day), refrigerated neatly in flat plastic containers, and then reheated in a 350 degree oven. If you wish to freeze samosas, fry them partially, drain them, and freeze them in a single layer in flat plastic containers. When you wish to eat them, defrost and fry them a second time.

Provided by Mystic_Mommy

Categories     Asian

Time 1h20m

Yield 24 samosas, 2-6 serving(s)

Number Of Ingredients 16

1 1/2 cups unbleached all-purpose white flour
1/4 teaspoon salt
4 tablespoons soft unsalted butter (can be made vegan by using Earth Balanace non-dairy butter)
4 medium potatoes, boiled unpeeled and cooled
4 tablespoons vegetable oil
1 medium onion, peeled and minced
1 cup frozen peas
1 tablespoon peeled and grated fresh ginger
3 tablespoons finely minced chinese parsley
1 1/2 teaspoons salt
1 teaspoon ground coriander
1 teaspoon garam masala
1 teaspoon ground roasted cumin seeds
2 tablespoons lemon juice
oil (for frying)
1/2 cup flour, for dusting

Steps:

  • Sift the flour and salt into a bowl.
  • Add the softened butter and rub it in with your hands so that the flour resembles fine bread crumbs.
  • Add warm water, a tablespoon at a time, and begin to gather the flour into a ball.
  • You will need 5 tablespoons of water.
  • Form a ball and begin to knead it.
  • Knead well for about 10-15 minutes or until dough is very soft and pliable. (If you have a food processor, put the steel blade in place and empty the sifted flour and salt into a container.
  • Add the softened butter and turn on the machine.
  • When you have a bread-crumb consistency, begin to add about 5 tablespoons of water slowly through the funnel.
  • Stop when the dough forms a ball.
  • Take out the ball and knead it for 5-10 minutes or until it is very soft and pliable.).
  • Wrap the dough in plastic wrap and let it sit for an hour in the refrigerator.
  • The dough can be made a day in advance and refrigerated.
  • Make the stuffing.
  • Peel the potatoes and dice them into roughly 1/4-inch pieces.
  • Heat the 4 tablespoons oil in a 10-12″ skillet over a medium flame.
  • Put in the onion, stirring and frying until it turns a light-brown color.
  • Add the peas, the ginger, Chinese parsley, and 3 tablespoons of water. Cover, lower heat and simmer very gently until peas are cooked. Stir every now and then and add additional water, a tablespoon at a time, if the skillet seems dried out.
  • Now put in the diced potatoes, salt, coriander, garam masala, roasted ground cumin, & lemon juice.
  • Keep heat on low and mix the spices with the potatoes. Continue cooking gently, stirring frequently, for 3-4 minutes.
  • Check salt and lemon juice. Turn off heat and leave potato mixture to cool.
  • Take the dough out of the refrigerator and knead again. Divide dough into 12 equal balls. Keep balls covered with plastic wrap.
  • Place a small bowl of water on your work surface. Lightly flour on a pastry board.
  • Flatten one of the dough balls on it and roll it out into a round about 6″ in diameter.
  • Now cut the round in half with a sharp knife.
  • Pick up one half and form a cone, making a 1/4″ overlapping seam.
  • Using a little water, from the nearby bowl to create the seam.
  • Fill the cone with a heaping tablespoon of the stuffing. Close the top of the cone by sticking the open edges of the triangle together, again with the help of a little water. This seam should also be 1/4″ wide.
  • Press the top seam again and, if possible, "flute" it with your fingers. Put the samosa on a platter in a cool spot. Make all 24 samosas this way.
  • Heat oil for deep frying (about 2-1/2″ deep) in a wok or other wide utensil over medium-low flame.
  • When the oil is hot, drop in the samosas, as many as will lie in a single layer.
  • Fry them slowly until they are golden brown, turning them over when one side seems done.
  • When the second side of the samosas has turned a golden color, remove them from the oil with a slotted spoon and place them on a paper-towel-lined platter.
  • Do all samosas this way.

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

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