Vegetable Samosas

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Posted By: MD
Posted In:  Appetizers
Page Views:  1117 views
Preparation Time:  60 minutes
Cooking Time:  60 minutes

Other Info

Serves:  12

Additional information: 


  • 2 1/2 cups flour
  • 1/2 teaspoon salt
  • 2 tablespoons lemon juice
  • 1 cup soymilk
  • 2 small potatoes
  • 1 small onion
  • 1 clove garlic
  • 1 carrot
  • 1 tablespoon freshly grated ginger
  • 1 1/2 cups green peas
  • 1 teaspoon ground coriander
  • 1 teaspoon India Chef Korma sauce
  • 2 tablespoons lemon juice
  • olive oil


To make the dough for these samosas:
Put flour and salt in food processorwith dough blade. Mix. Add soymilk.Mix and pulse until dough forms aball. Add additional flour if needed.Remove dough and knead for one minute.Cover dough tightly and refrigerate.The dough should be pretty soft.

To make the filling:
Peel, quarter, and boil potatoes.Lightly mash (leave some chunks). Saute (in a small amount of olive oil)onions, garlic, ginger, korma,coriander, cayenne and salt untilonions are soft. Add peas and lemonjuice about half way through. Combinepotatoes and onion/peas mixture. Letcool for at least 15 minutes beforefilling pastries.

To assemble:
Preheat the oven to 425 F (220 C) Make 12 1 inche balls from the dough. Flour hands and rolling pin. Get asmall bowl of water and a fork. On aclean floured surface, one at a time,roll the dough out into a 5 or 6 inchcircle. Put filling in center ofcircle. (it really will all fit in the12 samosas if you do it right.). Useyour finger to apply water around theedges of the dough to make it sticky.Pull dough together to make crescentshape. Crimp edges firmly with fork.Place samosa on cookie sheet.

Bake 15 minutes at 425, turn over andbake 10 minutes at 375. Remove fromsheet, place on a plate and let themcool.

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