Best 2 Samosas Moosewood Recipes
Embark on a culinary journey to India with the delectable samosas, a crispy and savory pastry that captures the essence of this vibrant cuisine. These deep-fried or baked pockets of goodness are filled with a tantalizing mixture of spiced potatoes, peas, onions, and a burst of aromatic spices. Served with a variety of chutneys, samosas make for an irresistible appetizer, snack, or main course.
This article presents a comprehensive guide to creating mouthwatering samosas from scratch, catering to both traditionalists and those seeking a vegan or gluten-free twist. Explore the classic potato samosa recipe, where boiled potatoes are combined with a medley of spices, creating a flavorful filling that pairs perfectly with the flaky pastry. For a delightful vegetarian variation, try the spinach and tofu samosa, where tender spinach and firm tofu come together in a captivating filling, complemented by the crunch of carrots and the tang of lemon.
Uncover the secrets of the ever-popular samosa chaat, a street food sensation that combines crispy samosas with a symphony of chutneys, yogurt, and sev, resulting in an explosion of flavors and textures. Discover how to make the ultimate samosa party platter, a feast for the eyes and the taste buds, featuring a variety of samosas, chutneys, and accompaniments. And for those with dietary restrictions, delve into the gluten-free samosa recipe, where a combination of almond flour and tapioca starch creates a delectable pastry that rivals its traditional counterpart.
With detailed instructions, helpful tips, and a treasure trove of recipe variations, this article equips you to master the art of samosa making, ensuring your culinary creations are nothing short of extraordinary.
BAKED SAMOSAS (FROM THE NEW REVISED EDITION MOOSEWOOD COOKBOOK)
These are healthier than the originals as they are baked not fried. Personally, I like them better than fried ones. I serve them with chutney, either homemade apple or store-bought.
Provided by GuarGum
Categories Asian
Time 1h25m
Yield 15-16 samosas
Number Of Ingredients 14
Steps:
- Dough.
- Mix the flour and salt together in a medium sized bowl.
- Make a well in the centre and add the buttermilk or yogurt. Mix first with a spoon and then with your hand to make a smooth dough.
- Add extra flour as needed to keep the dough from being sticky. The dough will be quite soft. Knead in the bowl for about five minutes.
- Cover tightly and refrigerate until you are ready to assemble the samosas.
- Filling.
- Peel potatoes and chop them into 1-inch pieces. Place in a saucepan, cover with water and boil until very soft. Drain and transfer to a medium-sized bowl. Mash and set aside.
- Melt the butter in a heavy skillet. Add onion, garlic, ginger, mustard seeds, coriander and salt. Saute over medium heat about 8 - 10 minutes, or until the onions are quite soft.
- Add the onion mixture to the potatoes, along with the remaining ingredients. Mix well but try not to smush the peas.
- Cool for at least 15 minutes.
- Assembly and baking.
- Preheat the oven to 425°F Generously oil a baking sheet, or cover with parchment paper.
- Have ready a small container of flour, a fork, a small bowl of water and a pastry brush.
- Flour a clean surface and, one by one, roll one inch balls of dough into a five inch circle.
- Place approximately 1 1/2 tablespoons of filling in the centre of each circle.
- Brush the inside edges of the circle with a little water and fold the edges together to make a small hem. Crimp the edges firmly with a fork.
- Place each samosa as it is made on the greased baking sheet.
- Bake at 425F for 15 minutes, then turn the oven down to 375F, turning the samosas over when you do. Bake for 10 more minutes.
- Serve within 15 minutes of baking with chutney or your favourite dipping sauce.
Nutrition Facts : Calories 146, Fat 1.3, SaturatedFat 0.7, Cholesterol 2.7, Sodium 222.5, Carbohydrate 28.9, Fiber 2.6, Sugar 2.6, Protein 4.7
SAMOSAS (MOOSEWOOD)
I know there are several samosa recipes out there, but our family just loves these. They are totally worth the time it takes to make them. From The Moosewood Cookbook. Number of servings is approximate - it's plenty for 4 or 5 people. Note: I find I often have more filling than pastry, but I have also found that the filling freezes fine if you want to save it for another batch - or you can just mix up some more dough and eat it all! I've used leftover piecrust in a pinch and just thrown them in the oven to brown rather than frying and they came out just fine.
Provided by pattikay in L.A.
Categories Healthy
Time 40m
Yield 15-20 samosas, 5 serving(s)
Number Of Ingredients 17
Steps:
- Filling:.
- Heat butter in heavy skillet.
- Add garlic, ginger, onion, salt and mustard seeds.
- Saute 6-8 minutes, or till onion is soft and clear.
- Combine all ingredients, except peas, and mix well.
- Fold in peas last, taking care not to smash them.
- Pastry:.
- Sift together flour and salt.
- Add melted butter, yogurt and enough water to make a stiff dough.
- Knead till smooth and elastic.
- Roll out very thin (1/4 inch) on a floured board and cut into 4 inch circles.
- Keep rolling and cutting till you've used all the dough.
- Place a Tablespoon of filling (approximately) in the center of each circle, leaving edges free.
- Brush edges with a little water, fold over and seal by pressing with a fork.
- Heat a 3-inch pool of oil (vegetable, canola, or peanut oil) in a heavy skillet to about 365 degrees.
- Make sure the oil is hot enough (it should bounce a drop of water on contact).
- Fry samosas till golden.
- Drain well and serve. Excellent with chutneys and raitas.
Tips:
- Prep your ingredients ahead of time to make the assembly process easier and faster.
- Use a sharp knife to cut the potatoes and onions for even cooking.
- Don't overcrowd the pan when frying the samosas. This will help them cook evenly and prevent them from sticking together.
- Serve the samosas hot with your favorite chutney or dipping sauce.
Conclusion:
These samosas are a delicious and easy-to-make appetizer or snack. They are perfect for parties or potlucks, and can be made ahead of time and reheated when you're ready to serve. With crispy shells and a flavorful filling, these samosas are sure to be a hit with your friends and family.
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