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Indian Vegetable Samosa

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Indian Vegetable Samosa

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Ingredients

Adjust Servings:
Pastry
4 cups All Purpose Flour
8 tablespoons Vegetable Oil
4 teaspoons Ajwain/Carom Seeds Don't substitute. Order online or at an Indian grocery store
1 1/2 teaspoons Salt
Water - Room Temperature
Filling
3 medium Russet Potatoes - Chopped Must be a floury variety - not a waxy variety
1 cup Peas - Frozen
1/2 teaspoon Fresh Ginger - Minced
1 tablespoon Garam Masala
1 teaspoon Chili Powder
1 tablespoon Amchur/Mango Powder Don't substitute. Order online or at an Indian grocery store
1 teaspoon Fennel Seed - Ground
1 tablespoon Coriander Powder
2 teaspoons Cumin Powder
2 tablespoons Cilantro - Minced
2 tablespoons Vegetable Oil
1 teaspoon Salt
If frying...
1 quart Vegetable Oil

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Cuisine:

Bon appetit, vegan style, the Vegan Chop House way. The home of crazy good food.

  • 3 hrs
  • Serves 28
  • Hard

Ingredients

  • Pastry

  • Filling

  • If frying...

Directions

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Why create a vegetable (it’s actually vegan) samosa recipe? If you’ve ever tasted a great samosa, you already know the answer. The vegetable samosa is a well-known eastern Indian appetizer or snack. Vegetable samosas are a fan favorite of everyone that’s familiar with Indian and Pakistani cuisine. For those that aren’t, this is your time. Samosa’s come either deep fried or baked. Same samosa, different cooking process. Personally, I love the buttery moist pastry that comes from frying the samosa. Within this golden jewel, is an aromatically packed filling of potatoes and peas. The blend of Indian flavors and smells found in this vegetable samosa recipe are smooth, not spicy. Fragrant, not over-bearing. Samosas represent perfectly what’s great about Indian cuisine.

Being vegan doesn’t mean you have to sacrifice your taste buds. At the Vegan Chop House you can find a number of non-vegan favorites that have been painstakingly adapted to a vegan preference. Think being vegan is all about eating just fruits and vegetables without adding taste or texture. Think again. At the Vegan Chop House, it’s about enjoying crazy good food. Our vegetable samosa recipe is just one more example of a great vegan dish that brings pleasure to non-vegans and vegans alike. Don’t sacrifice your taste buds, try our vegetable samosa recipe. After all it’s actually even vegan!

If it’s a more exotic flavor that you seek, the Vegan Chop House has many favorites. Here is just a small sample; Indian Mushroom Korma, Indian Restaurant Style Basmati Rice, Jamaican Curry Patties, British Chip Shop Curry Sauce and a Southwestern Wrap.

Vegetable samosas are a traditional Indian dish. I’m sure every family has their own slightly different recipe for the filling, that comes from within the home kitchen, made with pure love, over the years by generations of providers. The same can be said of the method for stuffing and shaping a vegetable samosa. Fry or bake? It’s all just a preference. They all taste great. So, don’t get lost in trying to decide which way is the perfect way for you. You can’t go wrong following the Vegan Chop House vegetable samosa recipe and method. It’s been tried and tested. Equal to the best restaurant quality samosas around the world. I dare you. Bite off more than you can chew! Bon appetit, vegan style, the Vegan Chop House way. The home of crazy good food.

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Steps

1
Done

Ingredients

2
Done

Pastry

In a large bowl place, the flour, carom seeds, salt and oil. Mix well. Using your fingertips, rub the pastry ingredients until they become granular.

3
Done

Add 1 or 2 tablespoons of water to the pastry mix. Keep adding water until the pastry starts to come together as a ball when pushed together lightly. Begin to knead the ball of dough until it comes together as a workable dough.

4
Done

Cover the pastry in the bowl with a shower cap for best results. A damp kitchen cloth will work as a replacement. Place into the refrigerator for 30 to 40 minutes.

5
Done

Making the filling

Place a saucepan of salted water onto a high heat. Peal and cut the potatoes in half. Boil until cooked. Approximately 20 minutes. Cool the potatoes and then dice.

6
Done

Place a saucepan of water onto a high heat. Add the peas and boil for 5 minutes.

7
Done

In a large pan, over medium heat, add 2 tablespoons of oil. Once the pan is hot add the spices from the small bowl. Stir for 30 seconds. Add the cooked potatoes, peas and salt. Stir gently over a medium low heat for 3 minutes so that the potatoes begin to break down just slightly, while taking on the spices.

8
Done

Remove from the heat and add the chopped cilantro. Stir. Set aside.

9
Done

Shaping and stuffing the samosa

Divide the dough into 14 equal pieces. Shape into balls.

10
Done

Using a **cool rolling pin roll each ball into a flat round pastry sheet, about six inches wide. Slice the sheet across the middle, creating two equal pieces. Finish the process with all dough balls.

**For best results chill rolling pin in freezer indefinitely.

11
Done

Dampen the edge of a piece. Then fold the piece across the middle to create a pocket. Press the damp edge together. Add the filling mixture with a spoon. Fill to 3/4. Gently flatten one edge over the top of the filling. Dampen the top with water and pull the remaining edge over. Gently press together, and set aside.

12
Done

Frying

Into a deep frying pan, add 3 inches of oil. Heat to 350 F/ 176 C.

13
Done

Gently place samosas into the oil and fry for 4 minutes. Until golden brown. Remove with a slotted spoon to a paper towel covered plate. Allow to rest for 5 minutes and serve hot or cold.

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