The Best Vegetarianvegan Vegetable Samosas Recipes

BAKED VEGGIE SAMOSAS

Steps:

• To make the dough, combine the flour, baking powder, a good pinch of sea salt and the ajwain seeds (if using) in a large bowl.
• Use your fingers to rub in 120ml of oil until the mixture resembles breadcrumbs. Stir in 150ml of cold water, then bring it together with your hands into a rough dough, adding a splash more water, if needed.
• Place in a flour-dusted bowl, cover with a damp tea towel and leave to rest for 30 minutes.
• Peel and chop the potatoes into rough 2.5cm chunks, then break the cauliflower into florets so they're roughly the same size.
• Add the potatoes to a large pan of boiling salted water and cook for 10 to 12 minutes, or until tender, adding the cauliflower after 3 minutes. Add the peas for the final minute, then drain.
• Peel and finely chop the onion and garlic, then peel and finely grate the ginger. Deseed and finely chop the chilli.
• Drizzle a lug of oil into a large non-stick frying pan over a medium heat, add the cumin and onion and cook for 8 minutes, or until softened but not coloured. Stir in the garlic, ginger and chilli, then fry for a further few minutes.
• Bash the fennel seeds to a fine powder and add to the pan along with the garam masala and ground coriander. Stir well.
• Stir the cooked veg into the pan and crush gently with a potato masher - don't overdo it: you want a fairly chunky mixture. Squeeze in the lemon juice and season to taste. Leave to cool, then pick, finely chop and stir in the coriander leaves.
• Preheat the oven to 180ºC/350ºF/gas 4. Lightly grease a large baking tray with oil.
• On a flour-dusted surface, halve the dough and roll out each portion to about 3cm thick. Using a 7cm pastry cutter, stamp out as many circles as you can, then roll into rounds, roughly ½cm thick and 18cm in diameter.
• Cut each round in half, then brush the straight edges with a little water. Roll into a cone shape, bringing the straight edges together and pressing lightly to seal.
• Spoon in the filling, brush the exposed dough with a little water, then fold over and press to seal. Place onto the prepared baking tray, then repeat with the remaining ingredients, keeping the samosas covered with a damp tea towel as you go.
• Brush the samosas with a little oil and bake for 45 minutes, or until golden and piping hot through. Serve straightaway with mango chutney.

VEGGIE SAMOSAS

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.

VEGETARIAN SAMOSAS

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).

VEGETARIAN SAMOSAS

Steps:

• Heat oil in large skillet on medium-high heat. Add next 4 ingredients; cook and stir 3 min. or until onions are crisp-tender. Stir in potatoes, peas, garam masala and pepper; cook 2 min., stirring frequently and mashing lightly with back of spoon. Remove from heat. Stir in cilantro and 2 Tbsp. dressing. Refrigerate 15 min.
• Meanwhile, heat oven to 400ºF. Roll out 1 pastry sheet to 9-inch square on lightly floured surface; cut into 3 (3-inch wide) strips. Cut each strip into 3 (3-inch) squares. Dust squares lightly with flour; stack on plate. Repeat with remaining pastry sheet.
• Spoon about 1 Tbsp. potato mixture onto center of each pastry square; fold diagonally in half. Firmly press edges together to seal. Place on baking sheet; brush with remaining dressing.
• Bake 18 to 20 min. or until crisp and golden brown.

VEGETABLE SAMOSAS

Steps:

• Place potatoes in a large saucepan and cover with water. Bring to a boil. Reduce heat; cover and cook for 15-20 minutes or until tender. Drain. Mash potatoes; set aside., In a large skillet, saute onion in oil until tender. Add the garlic, salt, curry powder, cumin and pepper; cook 1 minute longer. Remove from the heat. Stir in the mashed potatoes, garbanzo beans, peas and cilantro., Place 1 sheet of phyllo dough on a work surface with a short end facing you. (Keep remaining phyllo covered with a damp towel to prevent it from drying out.) Spray sheet with cooking spray; repeat with 1 more sheet of phyllo, spraying the sheet with cooking spray. Cut into two 14x4-1/2-in. strips., Place 2 tablespoons of filling on lower corner of each strip. Fold dough over filling, forming a triangle. Fold triangle up, then fold triangle over, forming another triangle. Continue folding, like a flag, to the end of the strip., Spritz end of dough with spray and press onto triangle to seal. Turn triangle and spritz top with spray. Repeat with remaining phyllo and filling., Place triangles on greased baking sheets. Bake at 375° for 20-25 minutes or until golden brown. If desired, serve with mint chutney.

(THE BEST) VEGETARIAN/VEGAN VEGETABLE SAMOSAS

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.

AUTHENTIC INDIAN VEGETARIAN SAMOSAS

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.

VEGETABLE SAMOSAS

Steps:

• Heat the 2 tablespoons vegetable oil in a large skillet over medium heat. Add the onion, garlic, and curry powder and saute until the onions are soft, about 5 to 7 minutes. Add the potatoes, carrots, peas and corn, add season with salt and pepper, to taste. Toss until the vegetables are well coated. Stir in the vegetable stock, cover, reduce the heat and let simmer for 25 minutes. Remove the filling from heat and let cool.
• Lay out 1 of the wonton wrappers on a floured surface. Put 1 tablespoon of the filling in the center, dip finger into water and wet the edges. Fold over diagonally and press firmly to close. Set aside on a nonstick surface such as parchment paper. Repeat the process until all filling has been used.
• In a large skillet over medium-high heat, heat the 1 quart of oil until it registers 350 to 375 degrees F on a candy thermometer. Gently add the wontons, in batches, being careful not to overcrowd the pan. Be sure to add the wontons to the oil in the direction away from you to avoid any splattering. Fry until lightly browned. Remove the wontons from the oil and set aside on paper towels to drain any excess oil. Transfer to a serving platter and serve.

HEALTHY VEGETARIAN SAMOSAS

Steps:

• Place potato, beans and onion in a container and bake in microwave (takes around 3-4 mins).
• Preheat oven to 180 degrees celsius.
• Place lentils on stove with cumin, coriander, chilli and garlic. Stir occasionally.
• When vegies are cooked, mix with lentils mixture on stove and cook until fragrant.
• Cut mountain bread into halves, so you have triangles.
• Place a small amount of mixture in the middle and fold into a samosa shape. (Start with the triangular shape on the bottom, then fold inwards from the sides.).
• Place on sprayed or baking paper lined tray. Cook in oven for eight minutes or until hard on the outside.
• Serve with a chilli dip and salad.

VEGETABLE SAMOSAS

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.