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Vegetable Samosas

What you need: 

2 1/2 cups flour
1/2 teaspoon salt
1 cup nondairy milk (I use soy)
2 small potatoes, peeled and quartered
1 tablespoon olive oil
1 small onion, chopped
1 clove garlic, minced
1 tablespoon freshly grated ginger
1 teaspoon curry paste (I use India Chef Korma sauce)
1 teaspoon ground coriander
salt, to taste
1 1/2 cups green peas
2 tablespoons lemon juice

What you do: 

1. To make the dough, place flour and salt in food processor with dough blade. Mix. Add milk. Mix and pulse until dough forms a ball. Add additional flour if needed.
2. Remove dough and knead for 1 minute. Cover dough tightly and refrigerate. The dough should be pretty soft. To make the filling, boil potatoes until soft. Lightly mash, leaving some chunks. In a pan with a little oil, saute onions, garlic, ginger, korma, coriander, and salt until onions are soft.
3. Add peas and lemon juice about half way through. Combine potatoes and onion/peas mixture. Let cool for at least 15 minutes before filling pastries. Preheat the oven to 425 degrees Fahrenheit. To assemble, make 12 (1") balls from the dough.
4. Flour hands and rolling pin. Get a small bowl of water and a fork. On a clean floured surface, one at a time, roll the dough out into a 5 or 6" circle. Put filling in center of circle. (it really will all fit in the 12 samosas if you do it right.). Use your finger to apply water around the edges of the dough to make it sticky.
5. Pull dough together to make crescent shape. Crimp edges firmly with fork. Place samosa on cookie sheet and bake 15 minutes at 425 degrees F, turn oven to 375 degrees F, turn over, and bake 10 minutes. Remove from sheet, place on a plate and let them cool.

Preparation Time: 
1 hour
Cooking Time: 
Servings: 
12
Recipe Category: 

SO HOW'D IT GO?

I used whole wheat flour, and added some chopped up chick'n strips that I had to use before the expiry date.  These were pretty good.  Served with Tofutti Sour Cream.  I couldn't find any korma sauce that was vegan, and I didn't have any curry, so I left that out, and switched corn for peas.

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i like this recipe but i found the dough a lil..bland
next time i make it ill probably add some sort of vegan butter to the dough and less soymilk to give it a bit of a nicer taste..maybe roll the dough in some garlic too
otherwise it was pretty good^^

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This recipe tasted great!  I didn't have potatoes, so I subbed in a yam.  It helped to roll out all of the little dough balls first, then fill.  Anyway, they were fun and easy to make!

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Tasted really nice! Defently would make again, dont need anything with it because they are very filling!

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I have made this recipe on several occasions. Time consuming, but worth it. I couldn't find the Korma sauce so I just added more of the other spices, or whatever spices that sound good at the time I am making it.

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Anonymous

I can only comment on the filling since I used a dough from another recipe. To me the peas/potatoes ratio seems rather off--this is a LOT of peas! That was fine by me today because I was looking to use up peas, and the taste was great, but it was just--greener than I remember samosas being.

I didn't put in the carrot or the lemon juice (was out of both), and I used a combo of curry/cumin/red chile/pinches of cinnamon and clove instead of the cardamom (again, didn't have). Didn't have the korma so I put in just a splash of soymilk. Not the spiciest filling, but I can't do spice well.

Also, it made a ton of extra filling for me as well. I thought perhaps it was b/c I was mixing/matching recipes but I see that others had the same problem.

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Dough needs oil, or applesauce, as is REALLY dry when baked.

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Sure! I make them all the time, and have them as leftovers. They are better, later! I don't know how they would be left in the fridge unbaked, but they would probably be fine that way, too. : )

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I'd like to make these to bring to a party. Does anyone know if I could make them a day ahead of time?

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My husband and I love these!! I've made them several times, and will make them many more. I use part whole wheat/part all purpose flour..and instead of Korma sauce (the one I saw had cream..), I just use a mixture of Indian spices. Thanks!  :)

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