Best Vegetarian Samosas Recipes

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.

CRISPY VEGETARIAN SAMOSAS WITH CILANTRO-YOGURT SAUCE

Steps:

• Remove the package of thawed filo from the refrigerator and let it come to room temperature while you work on the filling.
• Peel and cut the potatoes into small cubes. Place them in a pot with boiling water over medium high heat and cook the potatoes for about 5 minutes, or until they are fork tender. Drain them, reserve a little of the cooking water, and set aside.
• While the potatoes are cooking, set a medium skillet over medium high heat. Add the vegetable oil and sauté the onion until translucent, about four minutes. Then add the garlic and the ginger, and cook for a few more minutes until caramelized and fragrant. To the skillet, add the cumin seeds, the coriander, garam masala, turmeric, and cayenne pepper. This step is important-it will allow the spices to bloom and give the mixture a deep flavor.
• Next, add the potatoes to the skillet and season everything with salt. With the back of a wooden spoon, mash the potatoes gently and add about ¼ cup of the reserved cooking water to loosen up the mixture. Gently fold in the peas, cover the skillet and turn off the heat.
• To make the dipping sauce, place all ingredients in the bowl of a small food processor or a small blender and mix until the sauce is smooth. Taste and adjust the seasoning. Refrigerate the sauce until ready to use.
• Preheat the oven to 375°F.
• Melt about ⅓ cup of butter and let it cool. Place one filo sheet on a clean surface. With a pastry brush, brush the filo with some butter. Top with a second filo sheet and brush it with some butter again. Cut the filo vertically into 8 strips. Place a spoonful of the filling in the bottom right corner of the pastry strip. Fold the pastry into a triangle, rolling it all the way to the top. Repeat with the rest of the filo until the entire filling is used.
• Place the samosa triangles on two baking sheets lined with parchment paper. Brush the tops with some of the melted butter. Bake for about 20 minutes or until crisp and lightly brown. Remove from the oven and let them cool. Serve warm or at room temperature with the dipping sauce.

(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.

VEGETARIAN CURRY SAMOSAS WITH TAMARIND DIP

Steps:

• For the Wraps.
• Whisk all ingredients in a bowl to form a batter.
• The consistency should easily coat the back of a spoon. Add more flour if mixture is too thin, or more water if too thick.
• Coat a 10 inch non-stick pan very lightly with coconut oil.
• Ladle in 1/3 cup of batter and swirl around the pan.
• Cook until firm to handle.
• Set aside setting wax paper sheets in between layers to prevent wraps from sticking.
• For the Tamarind Dip.
• Whisk all ingredients in a bowl.
• Set aside until ready to serve.
• For the Samosas.
• Wash, and peel all vegetables.
• Boil potatoes until soft enough for mashing.
• While the potatoes are boiling, finely chop carrots, cilantro, and cauliflower.
• Blanch the chopped vegetables and the green peas for about a minute. Drain.
• When, the potatoes are done, transfer them to a bowl and mash.
• Fold in the blanched vegetables and chopped cilantro.
• Season with aloo bhaji, salt, and pepper.
• Lay a piece of the prepared wraps onto a working surface and cut into half.
• Fill with vegetable mixture near to one edge and wrap into triangles sealing with a light cornstarch slurry.
• Bake at 220C/430F for 10 minutes, flip and continue for 10 minutes more.
• Drain on paper towels.
• Serve with the tamarind dipping sauce.

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.

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.

OVEN BAKED VEGETARIAN SAMOSAS

Steps:

• Preheat oven to 400*F.
• Cook the potatoes in a large pan of boiling salted water until tender, 5-7 minutes. Drain and reserve in the same pot you cooked them inches.
• Heat the oil in a large skillet over medium high heat. Add the onions and cook until soft, 5 minutes, then addd the jalapeno, ginger, garlic, coriander, curry powder, cumin, allspice, cinnamon, and salt and pepper. Cook for about 3 minutes more. Stir in the drained potatoes, tomato, and peas. Cook for another minute. Stir in enough of the stock to moisten the mixture, then remove it from the heat and let cool.
• On a lightly floured surface, unroll ;the pie dough. Cut each dough round into 8 equal wedges, like a pizza. Spoon 1 tbls. of the potato filling onto the middle of each wedge. Brush the edges of the dough with the egg wash and fold up, bringing the three points together over the filling, then pinching at the seams to form a small pyramid. Transfer to a baking sheet and brush the samosas with the egg wash. Bake 15-20 minutes, until golden brown.
• While the samosas bake, make the dipping sauce:.
• Combine the mint, cilantro, jalapeno, sugar, salt, lime juice, 1 tbls. water, and the oil in the bowl of a food processor. Grate the garlic and ginger directly into the bowl, then puree until smooth. Transfer to a small serving bowl.
• Serve the samosas hot out of the oven with the mint cilatro dipping sauce.