Vegetable Samosas Oven Baked Recipes

BAKED VEGETARIAN SAMOSAS

Steps:

• Gather the ingredients. Preheat the oven to 400 F.
• In a large skillet over medium-high heat, saute the onions in a bit of oil until they are soft, about 6 to 8 minutes.
• Add the coriander, cumin , and cayenne, and cook for another minute.
• Remove from heat and add the potatoes, peas, and cilantro, stirring to mix well. Season with a bit of salt and pepper.
• Stack 3 or 4 sheets of phyllo together, and slice into 4 even rectangles with a pair of kitchen shears . Continue with the rest of the phyllo, then cover with plastic wrap.
• Place 2 or 3 tablespoons of the potato and peas mix in the corner of the dough, then roll the corner towards the center. Fold in the left and right corners, then roll up again.
• Fold in the left and right corners, then roll up again. Repeat until all pastry dough has been used.
• Place each samosa on a baking sheet, and lightly brush the tops with olive oil. Bake for 20 minutes, or until lightly golden brown.

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.

BAKED SWEET POTATO VEGETABLE SAMOSAS

Steps:

• Heat vegetable oil in a large, heavy-bottomed pot over medium-high heat. Saute sweet potato, eggplant, and onion in hot oil until the onion is softened, 7 to 10 minutes; season with curry powder, cumin, and garam masala.
• Pour stock into the pot. Bring liquid to a simmer, reduce heat to medium-low, and cook until vegetables are completely tender, adding more broth as needed to keep mixture moist, 10 to 15 minutes. Remove pot from heat and set aside to let mixture cool completely.
• Preheat oven to 350 degrees F (175 degrees C).
• Lie each pie crust onto a lightly-floured surface. Cut each crust into 8 wedges. Spoon 2 tablespoons of the vegetable mixture into the middle of each triangle.
• Bring two corners of each triangle together, pressing the dough along the edges to seal. Bring up the last corner and seal the last edge. Arrange samosas onto a baking sheet.
• Bake in preheated oven until golden brown, about 45 minutes.

HEALTHY SAMOSAS (AIR-FRIED OR BAKED)

Steps:

• Bring a pot of water to a rolling boil on a high heat. In the meantime, quarter the potatoes. Once the water has boiled, turn down to medium heat, add potatoes and cover with a lid. Cook for 20-25 minutes until fork inserted goes in smoothly and comes out clean.
• Add flour, salt, 1 tablespoon of oil to a mixing bowl and mix using a fork.
• Slowly add water and knead slowly into a ball. Add 1/4 cup at a time, until the dough falls into a neat ball. If you have a stand mixer, you can dump all the ingredients in the mixing bowl and use the paddle attachment to get it to the right consistency. Note: You can add baking soda if you'd like to make it crispier!
• Dab the rolled dough with a little bit of oil, and set aside for at least 15-20 minutes so the dough can rest while the potatoes are boiling.
• Once the potatoes have boiled, drain the water, remove the peels and then mash the potatoes with a spatula or masher
• In a medium skillet, add 1 tablespoon of cooking oil and turn the stove to medium heat
• Add the mashed potatoes, salt, pepper, turmeric, and red chili powder. Stir the spices to evenly coat the potatoes and cook for 2-3 minutes, tasting and adjusting along the way for your preference.
• Add peas and stir them into the mix for about 30-45 seconds. Turn off the heat, and add a few sprigs of cilantro (if you choose to include them). Transfer to a bowl and set aside.
• Take the kneaded dough and roll it out into a long cylinder, roughly as long as your two hands side-to-side (~7-8 inches long)
• Using a knife or sharp edge, portion this cylinder into 8-9 smaller pieces. Take one of the pieces and roll into a smooth ball (while you set the others aside)
• Now, dust this ball with a bit of flour, and then using a rolling pin, roll it into a circular shape, roughly 6-7 inches in diameter (for reference, the rolled out dough should be slightly larger than the size of your hand)
• Slice this dough diagonally so you get two (roughly) semi-circular pieces. Pick up one of these pieces and lay it on your left hand so the straight edge lines up against the left side of your hand (it should look like the letter D on your hand).
• Wet the straight edge with some water and form a cone so that the top is wider and also open for you to stuff the filling. Add ~2 heaped teaspoons of filling per samosa and push it in so it evenly fills out (but only till about 3/4 of the cone). You might end up adding a bit more depending on how big you rolled the dough out.Note: Please check the post for detailed instructions on how to fold the samosas (or watch the linked video below!)
• Add a bit of water to the edge of the cone and seal it shut (either by pressing together or folding one edge over the other)
• Coat with enough oil to cover all the sides and place aside. Repeat for the rest of the samosas.
• If you're air-frying, after you're done folding the first samosa, pre-heat to 425 F. Depending on the size of your air-fryer, you might need to make a couple of batches - take care not to overcrowd the samosas since that will prevent the dough from cooking properly
• Place the samosas carefully in the air fryer and cook for 10 to 12 minutes, and then flip the sides and cook for another 5 to 7 minutes. Depending on your air fryer, you might need to add a few extra minutes. When it's done, the samosas should be crisp on the outside and a nice golden brown color on both sides.Note: Air fryers are quite different, so the temperatures might vary. Mine takes 18 minutes total to cook. But yours might take longer or shorter depending on the size, power, etc. I suggest checking after 10 minutes to see if one side is done, and then checking again after the 5-7 minutes. You might need to add 5-10 more minutes depending on the fryer!
• If you're baking samosas, after you're done folding the first samosa, preheat oven to 400F.
• On a sheet pan lined with a silicon liner or parchment paper, place each samosa roughly 2 inches away from each other
• Bake for 20 minutes and check on the color - if golden brown, flip to the other side and bake for another 10-15 minutes
• Remove and serve with ketchup, a nice aioli or a chutney!

EASY VEGETABLE SAMOSA

Steps:

• Heat the oil in a medium frying pan over a medium heat. Add the onion and fry until soft and golden brown. Stir often.
• Add the garlic and ginger, stir and cook for a minute.
• Add the spices, stir and cook for a minute before adding the diced potatoes, carrot and 2 tbsp water. Reduce the heat to low and cover.
• Cook until soft (10-15 minutes). Add a little more water if needed. Stir often.
• Add the frozen peas and cook for a minute or two. Taste the mixture and season with salt and pepper if needed.
• Pre-heat the oven to 180°C (fan)/200°C/gas mark 6.
• Line a baking tray with non stick baking paper.
• Unroll the filo pastry. Remove one sheet* and cover the rest with a tea towel so that they don't dry out.
• Divide the sheet in half so you have a square shape. Brush one piece with oil and place the other half on top of it. Brush with oil. Repeat with another sheet.
• Fold the pastry in half so you have a triangle shape. Fold one side into the middle of the triangle and brush with oil so it sticks down. Fold the other side across so that you have a little pouch that you can open - a cone shape. Fill with the potato mixture and fold down the top. Brush the top with oil to stick it down then lightly brush the whole samosa with oil.
• Bake for 15-20 minutes until golden brown.

EASY BAKED INDIAN 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 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.