Are you looking for a delightful vegetarian dish that is perfect for parties, picnics, or a quick snack? Look no further than oven-baked vegetarian samosas! These crispy, golden brown pastries are filled with a flavorful mixture of vegetables, spices, and herbs, and are sure to be a hit with vegetarians and meat-eaters alike.
This article provides three different recipes for oven-baked vegetarian samosas, so you can choose the one that best suits your taste and dietary preferences. The first recipe is for a classic vegetable samosa, filled with a mixture of potatoes, peas, carrots, and spices. The second recipe is for a healthier samosa, made with whole wheat flour and filled with a mixture of spinach, mushrooms, and bell peppers. The third recipe is for a vegan samosa, made with a chickpea flour wrapper and filled with a mixture of lentils, sweet potatoes, and kale.
No matter which recipe you choose, you're sure to enjoy these delicious and satisfying oven-baked vegetarian samosas. They're perfect for a quick and easy meal, or as a party appetizer. So next time you're looking for a vegetarian dish that is both flavorful and satisfying, give oven-baked vegetarian samosas a try!
BAKED SAMOSAS
Easy oven baked vegetarian samosas with egg roll wrappers instead of dough.
Provided by Courtney
Categories Appetizer
Number Of Ingredients 13
Steps:
- Heat your oven to 425℉
Nutrition Facts : Calories 107 kcal, Carbohydrate 23 g, Protein 3 g, Fat 1 g, SaturatedFat 1 g, Cholesterol 1 mg, Sodium 97 mg, Fiber 2 g, Sugar 2 g, ServingSize 1 serving
BAKED VEGGIE SAMOSAS
Perfect as a curry accompaniment or as a snack in their own right, these flavour-packed samosas are super-fun to make. Plus, once you've cracked making the dough you can experiment with lots of different filling combinations. Delicious!
Provided by Jamie Oliver
Categories Sides Vegetables Dinner Party Indian Christmas Potato Cauliflower
Time 2h
Yield 20
Number Of Ingredients 18
Steps:
- To make the dough, combine the flour, baking powder, a good pinch of sea salt and the ajwain seeds (if using) in a large bowl.
- Use your fingers to rub in 120ml of oil until the mixture resembles breadcrumbs. Stir in 150ml of cold water, then bring it together with your hands into a rough dough, adding a splash more water, if needed.
- Place in a flour-dusted bowl, cover with a damp tea towel and leave to rest for 30 minutes.
- Peel and chop the potatoes into rough 2.5cm chunks, then break the cauliflower into florets so they're roughly the same size.
- Add the potatoes to a large pan of boiling salted water and cook for 10 to 12 minutes, or until tender, adding the cauliflower after 3 minutes. Add the peas for the final minute, then drain.
- Peel and finely chop the onion and garlic, then peel and finely grate the ginger. Deseed and finely chop the chilli.
- Drizzle a lug of oil into a large non-stick frying pan over a medium heat, add the cumin and onion and cook for 8 minutes, or until softened but not coloured. Stir in the garlic, ginger and chilli, then fry for a further few minutes.
- Bash the fennel seeds to a fine powder and add to the pan along with the garam masala and ground coriander. Stir well.
- Stir the cooked veg into the pan and crush gently with a potato masher - don't overdo it: you want a fairly chunky mixture. Squeeze in the lemon juice and season to taste. Leave to cool, then pick, finely chop and stir in the coriander leaves.
- Preheat the oven to 180ºC/350ºF/gas 4. Lightly grease a large baking tray with oil.
- On a flour-dusted surface, halve the dough and roll out each portion to about 3cm thick. Using a 7cm pastry cutter, stamp out as many circles as you can, then roll into rounds, roughly ½cm thick and 18cm in diameter.
- Cut each round in half, then brush the straight edges with a little water. Roll into a cone shape, bringing the straight edges together and pressing lightly to seal.
- Spoon in the filling, brush the exposed dough with a little water, then fold over and press to seal. Place onto the prepared baking tray, then repeat with the remaining ingredients, keeping the samosas covered with a damp tea towel as you go.
- Brush the samosas with a little oil and bake for 45 minutes, or until golden and piping hot through. Serve straightaway with mango chutney.
Nutrition Facts : Calories 181 calories, Fat 7.2 g fat, SaturatedFat 1.4 g saturated fat, Protein 4 g protein, Carbohydrate 26.8 g carbohydrate, Sugar 1.6 g sugar, Sodium 0.1 g salt, Fiber 1.8 g fibre
EASY BAKED INDIAN SAMOSAS
This has all the flavor and heartiness of a great samosa without the frying. Although this is an easier, healthier version of the fried samosa, it tastes very authentic. This recipe has the added advantage that you can make ahead and freeze uncooked samosas, simply skip the egg brushing, freeze until you're ready and cook at 350 degrees F (175 degrees C) for 25 to 30 minutes. Serve warm, plain, or with chutney.
Provided by pho1962
Categories Appetizers and Snacks
Time 1h40m
Yield 16
Number Of Ingredients 16
Steps:
- Place potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, about 20 minutes. Drain and transfer potatoes to a bowl; coarsely mash.
- Preheat oven to 400 degrees F (200 degrees C).
- Heat oil in a skillet over medium-high heat; cook and stir onions, coriander seed, curry powder, ginger, salt, turmeric, cumin, allspice, cayenne pepper, and cinnamon until onion is lightly browned, about 5 minutes. Remove skillet from heat and stir tomatoes and peas into onion mixture; pour into mashed potatoes and thoroughly mix. Cool completely.
- Cut each pie crust into 8 even triangles. Spoon filling onto the wide end of each triangle; fold corners over filling creating a triangular 'hat' shape. Pinch the dough together to form a seal. Brush egg white over each samosa and arrange on a baking sheet.
- Bake in the preheated oven until samosas are golden brown, about 15 minutes.
Nutrition Facts : Calories 314.8 calories, Carbohydrate 32.7 g, Fat 18.7 g, Fiber 3.9 g, Protein 4.9 g, SaturatedFat 4.3 g, Sodium 396.2 mg, Sugar 1.4 g
VEGETABLE SAMOSAS
Serve up these crisp vegan samosas as a tasty starter or side dish with your favourite curry. They also make great buffet food for your next party.
Provided by Member recipe by maddiek
Categories Buffet, Side dish, Snack
Time 1h40m
Yield Makes 24
Number Of Ingredients 12
Steps:
- To make the filling, heat the oil in a frying pan, add the onion and garlic, mix in the spices and fry for 10 mins until soft. Add the vegetables, seasoning and stir well until coated. Add the stock, cover and simmer for 30 mins until cooked. Leave to cool.
- To make the pastry, mix flour and salt into a bowl. Make a well in the centre, add the oil and 100ml water to make a firm dough. Knead the dough on a floured surface for 5-10 mins until smooth and roll into a ball. Cover in cling film and set aside at room temperature for 30 mins.
- Divide the pastry into 12 equal pieces. Roll each piece into a ball and roll out into a circle of 15cm. Divide this circle into two equal pieces with a knife.
- Brush each edge with a little water and form a cone shape around your fingers, sealing the dampened edge. Fill with 1 tbsp mixture and press the two dampened edges together to seal the top of the cone. Repeat with the remaining pastry.
- Heat the oil in a large deep saucepan to 180C. The oil should come 1/3rd of the way up the pan. Deep fry the samosas in batches for 8-10 mins until crisp and brown. Take out and drain on kitchen paper.
Nutrition Facts : Calories 105 calories, Fat 7 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 10 grams carbohydrates, Sugar 1 grams sugar, Fiber 1 grams fiber, Protein 1 grams protein, Sodium 0.43 milligram of sodium
Tips:
- Use a sharp knife to cut the potatoes and carrots into thin, even slices. This will help them cook evenly.
- Don't overcrowd the samosas on the baking sheet. Leave enough space between them so that they can cook evenly.
- Bake the samosas until they are golden brown and crispy. This will ensure that they are cooked through.
- Serve the samosas hot with your favorite dipping sauce.
Conclusion:
These oven-baked vegetarian samosas are a delicious and easy-to-make appetizer or snack. They are perfect for parties, potlucks, or simply a quick and tasty meal. With their crispy outer shell and flavorful filling, these samosas are sure to be a hit with everyone who tries them. So next time you're looking for a vegetarian dish that is both delicious and satisfying, give these oven-baked vegetarian samosas a try.
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