Vegetable samosas?!
Vegetable samosas?
I would like a recipe for vegetable samosas. Thank you.
Answers:
vegetable samosa
Ingredients (serves 4)
Oil, to fry
1/2 onion, chopped
3/4 tsp ground cumin
3/4 tsp ground coriander
1/4 tsp turmeric
Pinch chilli powder
250g potato, cooked, diced
1/4 cup (40g) Birds Eye frozen peas, thawed
1 tbs chopped fresh coriander
1 tsp fresh lemon juice
3 (25 x 25cm) sheets ready rolled puff pastry, thawed
Tzatziki dip, to serve
Method
Heat 1 tbs of the oil in a frying pan over a medium heat. Add the onion and cook for 1-2 minutes. Add the cumin, ground coriander, turmeric and chilli and cook for 30 seconds. Add the potatoes, peas, fresh coriander and lemon juice and stir. Set aside to cool.
Use a 12cm round cutter to cut out 4 circles from each sheet of pastry. Working with one circle at a time, roll to make a cone shape. Place 2 tbs of the mixture into the centre and fold the top of the pastry over and pinch to close. Repeat with remaining pastry and filling.
Pour oil into a saucepan to one-third of the way up the side. Heat the oil over a medium-high heat until it reaches 180°C (a cube of bread will be golden in 15 seconds). In batches, cook samosas for 2 minutes until puffed and golden. Drain on paper towel. Serve with tzatziki dip.
1 lb organic Oyster mushrooms (no substitutes)
Vegetable Samosas with Mango Chutney
* Servings: Makes 12 samosas
* Level of difficulty: Intermediate
* Preparation Time: 45 minutes, plus defrosting filo pastry
* Cooking Time: 40 minutes
Ingredients
* 2 tsp fennel seeds
* 2 tsp coriander seeds
* 2 tsp cumin seeds
* 2 tsp garam masala
* 1 tsp Chilli powder
* 2 tsp ground turmeric
* 15 curry leaves
* 1 tbsp extra virgin olive oil
* 2 garlic cloves, finely chopped
* 2cm piece fresh ginger root, finely chopped
* 1 shallot, finely chopped
* 50g shelled peas
* 50g diced carrot
* 50g diced potato
* 200g pack frozen filo pastry, defrosted
* vegetable oil, for deep-frying
* Sesame seeds, to garnish
For the mango chutney:
* 1 large mango, diced
* 1 shallot, finely chopped
* 3 tbsp red wine vinegar
* 3 tbsp soft brown sugar
* 1/2 tsp black mustard seeds
* seeds from 1 star anise pod
Method
1. Dry-fry the fennel, coriander and cumin seeds in a small heavy-based frying pan without any oil over medium heat. As soon as the seeds start to smell toasty, remove the pan from the heat. Be careful not to let them burn.
2. Using a pestle and mortar, grind the seeds to a paste with the garam masala, chilli powder, turmeric powder, curry leaves and a little water.
3. Heat the oil in a frying pan over medium-low heat. Add the garlic, ginger and shallot, and gently fry for 2 minutes until soft.
4. Stir in 1 tablespoon of the spice paste and cook for 2-3 minutes.
5. Add the peas, carrot and potato. Cook for about 5 minutes until soft. Remove from the pan and allow to cool.
6. Put all the mango chutney ingredients in a small non-reactive saucepan. Simmer over gentle heat for 10-15 minutes until slightly reduced. Transfer to a small serving bowl and allow to cool.
7. Cut the filo pastry sheets in half to make long strips. Place a spoonful of the filling at one end of a strip. Fold over the corner diagonally to form a triangle. Continue the folding to the end of the strip. Repeat with the remaining strips.
8. Pour enough vegetable oil into a large saucepan or wok to deep-fry the samosas. When the oil is very hot but not smoking, drop in the samosas, a few at a time. Fry for 1 minute each until golden brown. Remove with tongs and drain on paper towel while you fry the rest.
9. Place in a serving dish and sprinkle with sesame seeds. Serve hot, warm or at room temperature with the mango chutney.
Vegetable samosas
125g wholemeal flour
250g white flour
125g peas
125g carrots
125g potatoes
1 large onion
2 green chillies
2 cloves garlic
1 small ginger root
1/2 teaspoon turmeric
1/4 teaspoon coriander
1/2 cumin powder
1 lime
A few leaves fresh coriander
Salt
Oil for frying
Recipe :
Chop carrots and potatoes.
Chop and brown onions in a little oil.
Mix spices into a paste.
Meanwhile, sauté carrots, peas and potatoes with onions.
Add spices, salt and a little water. Cover and leave to simmer at a low heat until vegetables are cooked and liquid has reduced. Sprinkle with lime juice and add a few leaves of coriander.
Mix the two types of flour in a large bowl, with a pinch of salt and a little oil and water. Roll into a ball, then divide into smaller balls. Roll out until roughly 10 cm across and cut in half to make two semi-circles. Close back together as cornet-shapes, fill, then seal by dampening edges. Fry at a low heat in oil. Serve hot or cold.
or Vegetable samosas
pack filo pastry
1 onion - chopped
5ml (1 level teaspoon) tumeric
2.5ml (1/2 level teaspoon) ground cumin
2.5ml (1/2 level teaspoon) curry powder
1 green chilli - finely chopped (optional ingredient)
60ml (4 tablespoons) vegetable oil
1 medium-sized potato - diced and part-boiled
300g frozen mixed vegetables
Method
Put the chopped onion in a pan with 15ml oil, the spices and the chilli. Fry for 5 - 6 minutes.
Add the part-cooked potato and the mixed vegetables. Continue to cook. Add a little water if too dry and cook slowly for 5 - 6 minutes. Allow to cool.
Heat the oven to 200oC/400oF/Gas 6.
Cut or fold a filo pastry sheet into a rectangle 8 - 10cm wide. Brush with a little oil. Place a dessertspoon of vegetable mix at the end of the strip closest to you. Fold over in triangles sealing the end with oil.
Place on a baking sheet. Repeat until pastry and filling are used up. Brush each samosa with oil. Bake for 10 - 20 minutes until golden-brown.