Best 3 Indian Samosa Casserole Recipes

Embark on a culinary journey to India with the delightful samosa casserole, a harmonious blend of flavors and textures that will tantalize your taste buds. This innovative casserole captures the essence of traditional samosas, transforming them into a delectable one-dish meal. Discover three irresistible variations: a classic potato and pea filling, a hearty chicken and vegetable medley, and a unique sweet potato and black bean combination. Each recipe promises a distinct flavor profile, catering to diverse preferences.

1. **Classic Potato and Pea Samosa Casserole:** This timeless recipe showcases the classic flavors of samosas, featuring a savory filling of potatoes, peas, and aromatic spices. Perfectly seasoned and wrapped in flaky pastry sheets, this casserole is a comforting and nostalgic dish that will evoke memories of traditional Indian cuisine.

2. **Chicken and Vegetable Samosa Casserole:** For those who crave a more substantial meal, the chicken and vegetable samosa casserole is a delightful option. Succulent chicken and an array of colorful vegetables, including carrots, green beans, and bell peppers, come together in a flavorful filling. Topped with golden pastry sheets, this casserole offers a delectable balance of protein, vegetables, and crispy pastry.

3. **Sweet Potato and Black Bean Samosa Casserole:** Embracing a unique flavor combination, the sweet potato and black bean samosa casserole is a delightful vegetarian delight. Roasted sweet potatoes and hearty black beans create a filling that is both sweet and savory. Accented with a blend of spices, this casserole offers a tantalizing twist on the traditional samosa, showcasing the versatility of this beloved dish.

Prepare to be captivated by the vibrant flavors and aromas of these samosa casserole recipes. Dive into the detailed instructions and create a culinary masterpiece that will delight your family and friends.

Let's cook with our recipes!

INDIAN SAMOSA CASSEROLE

Indian Samosa Casserole image

This filling in this recipe from Vegetarian Times is very close to that of authentic Indian samosas. I am including the recipe for whole wheat pie crust given in the magazine but I personally would prefer it made with my usual white flour crust or something closer to a real samosa crust.

Provided by Irmgard

Categories Savory Pies

Time 1h20m

Yield 6 serving(s)

Number Of Ingredients 18

Ingredients

1/2 cup all-purpose flour
1/2 cup whole wheat pastry flour
1/4 teaspoon salt
2 tablespoons vegetable oil
1 tablespoon yellow mustard seeds
1 teaspoon curry powder
1 teaspoon ground ginger
1/2 teaspoon ground cumin
1/4 teaspoon red pepper flakes (optional)
5 medium potatoes, peeled and quartered
1 1/2 teaspoons vegetable oil
1 medium onion, diced
1 medium carrot, diced
3 garlic cloves, minced
1 cup frozen peas
1 cup vegetable broth
2 teaspoons granulated sugar
2 tablespoons milk (Soy milk may be substituted)

Steps:

Preheat the oven to 375 degrees F.
To make the crust, whisk together the flours and salt in a bowl.
Stir in the oil until clumps form.
Add 6 to 10 tablespoons cold water, one tablespoon at a time, until the dough holds together.
Shape into a ball, cover with a damp towel and set aside.
To make the filling, stir together the mustard seeds, curry powder, ginger, cumin and red pepper flakes in a bowl and set aside.
Cook the potatoes in boiling salted water 15 minutes or until tender.
Drain, return to the pot, and mash, leaving small chunks.
Heat the oil in a skillet over medium heat.
Add the onion, carrot and garlic and saute 5 minutes, or until the carrot is tender.
Move the onion mixture to one side of the pan and add the mustard seed mixture in the centre.
Toast for 30 seconds.
Stir in the peas and broth.
Fold the onion mixture into the potatoes and stir in the sugar.
Season with salt and pepper, if desired.
Spread the filling in a 9" pie dish and set aside.
Roll out the crust to an 11" circle on a floured work surface.
Cover the filling with the crust, pressing down to make sure no air pockets remain.
Trim away the excess dough and crimp the edges.
Cut an X in the centre to vent the steam and brush with milk before baking.
Place the pie on a baking sheet and bake for 40 to 50 minutes or until the crust is golden.
Let stand for 5 minutes before serving.

Nutrition Facts : Calories 311.3, Fat 7.1, SaturatedFat 1, Cholesterol 0.7, Sodium 146.1, Carbohydrate 55.6, Fiber 7.4, Sugar 5.5, Protein 8.4

INDIAN SAMOSA CASSEROLE

INDIAN SAMOSA CASSEROLE image

Categories Potato Vegan

Yield 6

Number Of Ingredients 18

Ingredients

1/2 cup all purpose flour
1/2 cup whole wheat pastry flour
1/4 tsp salt
2 tbsp vegetable oil
1 tbs black or yellow mustard seeds
1 tsp curry powder
1 tsp ground ginger
1/2 tsp cumin
1/8 red pepper flakes (optional)
5 medium potatoes, peeled and quartered
1 1/2 tsp vegetable oil
1 medium onion, diced
1 medium carrot, diced
1 cup frozen peas
1 cup low sodium vegetable broth
2 tsp agave nectar or sugar
2 tbs soymilk
6 pieces of naan bread

Steps:

To make crust: Preheat oven to 375. Whisk together flours and salt in a bowl. Stir in oil until clumps form. Add 6 to 10 tbsp of cold water, 1 tbs at a time. Shape until ball, cover with damp towel, and set aside. Filling: Stir together mustard seeds, curry, ginger, cumin and pepper flakes in bowl. set aside. Cook potatoes in boiling salted water 15 min or until tender. Drain, return to pot, and mask, leaving small chunks. Heat oil in skillet over medium heat. Add onion, carrot, and garlic and saute 5 min or until carrot is tender. Move onion mixture to side of pan and add mustard seed mixture to middle. Toast 30 seconds. Stir in peas and broth. Fold onion mixture into potato mixture; stir in agave nectar. Season with salt and pepper. Spread filling into 9-in pie pan. set aside. Roll out dough and cover filling, pressing down to make sure no air pockets remain. Trim away excess dough, and crimp edges with fingers. Cut X in center to vent steam. Brush with soymilk just before baking. Place pie on sheet and bake 40 to 50 min or until crust is golden. Let stand 5 min before serving. Citation: Vegetarian Times January 2010 issue.

INDIAN SAMOSA CASSEROLE

Indian Samosa Casserole image

I just got this in an email from Veg Times, and I'm posting here for safekeeping. Sounds like a bit of work but also sounds delish!

Provided by smellyvegetarian

Categories Savory Pies

Time 1h

Yield 6 serving(s)

Number Of Ingredients 18

Ingredients

1/2 cup all-purpose flour
1/2 cup whole wheat pastry flour
1/4 teaspoon salt
2 tablespoons vegetable oil
1 tablespoon mustard seeds
1 teaspoon curry powder
1 teaspoon ground ginger
1/2 teaspoon ground cumin
1/8 teaspoon red pepper flakes (optional)
1 1/4 lbs potatoes, peeled and quartered
1 1/2 teaspoons vegetable oil
1 onion, diced (1 cup)
1 carrot, diced (1/2 cup)
3 garlic cloves, minced (1 Tbs.)
1 cup frozen peas
1 cup low sodium vegetable broth
2 teaspoons agave nectar or 2 teaspoons sugar
2 tablespoons soymilk

Steps:

Preheat oven to 375°F
Whisk together flours and salt in bowl. Stir in oil until clumps form. Add 6 to 10 Tbs. cold water, 1 Tbs. at a time, until dough holds together. Shape into ball, cover with damp towel, and set aside.
To make Filling:.
Stir together mustard seeds, curry, ginger, cumin, and red pepper flakes, if using, in bowl; set aside.
Cook potatoes in boiling salted water 15 minutes, or until tender. Drain, return to pot, and mash, leaving small chunks.
Heat oil in skillet over medium heat. Add onion, carrot, and garlic, and sauté 5 minutes, or until carrot is tender. Move onion mixture to side of pan, and add mustard seed mixture in center. Toast 30 seconds. Stir in peas and broth. Fold onion mixture into potato mixture; stir in agave nectar. Season with salt and pepper, if desired.
Spread Filling in 9-inch pie pan. Set aside.
Roll out Crust dough to 11-inch circle on floured work surface. Cover Filling with dough, pressing down to make sure no air pockets remain. Trim away excess dough, and crimp edges with fingers. Cut X in center to vent steam; brush with soymilk just before baking. Place pie on baking sheet, and bake 40 to 50 minutes, or until crust is golden. Let stand 5 minutes before serving.
Frozen cooking instructions: Preheat oven to 375°F Place casserole on baking sheet, and bake 75 to 90 minutes, or until Filling bubbles and Crust is golden. Let stand 5 minutes before serving.

Tips:

To save time, use pre-made samosa wrappers. You can find them in the freezer section of most grocery stores.
If you're short on time, you can also use a store-bought samosa filling. Just be sure to choose a filling that is flavorful and has a good balance of spices.
Feel free to experiment with different vegetables in your samosa filling. Some good options include potatoes, carrots, peas, and bell peppers.
If you want a vegetarian samosa casserole, simply omit the chicken from the filling.
Serve the samosa casserole with your favorite dipping sauce. Some good options include tamarind sauce, chutney, or raita.

Conclusion:

Samosa casserole is a delicious and easy-to-make dish that is perfect for a party or potluck. It is also a great way to use up leftover samosas. With its combination of flavorful spices, crispy phyllo dough, and creamy sauce, this casserole is sure to be a hit with everyone who tries it.