Veggie Samosas
For a healthier samosa, we have included baking instructions. The filling and pastry can be made the day before you wish to cook and then refrigerated or frozen uncooked for a few months.
Ingredients
300 g potatoes, peeled, cut into large chunks
50 g carrot, peeled, trimmed
1 vegetable oil
150 g onion, peeled, finely chopped
10 g fresh ginger, peeled, finely chopped
1 garlic clove, peeled, finely chopped
2 tsp. ground cumin
2 tsp. ground coriander
0.5 tsp. ground turmeric
0.5 tsp. chilli powder
0.5 tsp. Salt
1 pinch ground black pepper
150 g frozen peas, defrosted
1 lemon juice
For the pastry
200 g plain flour
0.5 tsp. Salt
1.5 vegetable oil
100 g water
For the raita
1 garlic clove, peeled, destemmed, roughly chopped
10 g fresh ginger, peeled, roughly chopped
15 g fresh coriander, destalked, roughly chopped
10 g fresh mint, destalked, roughly chopped
75 g red onion, peeled, halved
150 g cucumber, peeled, halved lengthways
2 lime juice
250 g vegan Greek yoghurt
0.5 tsp. Salt
For assembly and to finish
2 plain flour
5-6 water
vegetable oil, as needed
Instructions
STEP 1/8
Assemble the food processor bowl onto the power unit
Fit the dicing grid into the feed tube
STEP 2/8
Dice potatoes and carrot into the Food Processor bowl using the dicing pusher
Remove the Food Processor from the machine and set aside
STEP 3/8
Add the oil into the medium frying pan
Heat over a medium heat until hot
Add the onion into the frying pan
Transfer the diced potatoes and carrot into the frying pan
Fry for 10 minutes until softened
Transfer the ginger, garlic, spices and seasoning into the frying pan
Cook over a medium heat for 10 minutes
Add the lemon juice and peas into the frying pan
Stir to combine and let cool
STEP 4/8
Retrieve, clean the Food Processor bowl and Fit the Dough Tool
Assemble the food processor bowl onto the power unit
Add the flour, salt and oil into the Food Processor bowl
Attach the lid and ensure the pusher is in the feed tube
Mix on speed Min for 20 seconds until combined
While the machine is running, gradually add the water into the Food Processor bowl
Mix on speed Max until the dough formed
Transfer the dough to a lightly floured work surface
Shape the dough into a ball
Transfer the dough to a medium bowl
Cover and refrigerate for 10 minutes
STEP 5/8
Fit the Thin (2mm) slicing disc, attach the Express Serve lid and ensure it is locked into place
Add the garlic, ginger, coriander and mint into a medium bowl
Place the bowl underneath the Express Serve attachment
Dice the red onion and cucumber into the medium bowl using the pusher
Add the lime juice, yogurt and salt into the bowl
Stir to combine
Refrigerate until needed
STEP 6/8
Add the flour and water into a small bowl
Mix until a smooth paste formed and set aside
Retrieve the chilled dough from the fridge
Transfer to a lightly floured work surface
Take a tangerine sized piece of dough
Flatten into a round
Roll the flatten dough into a circle until 3mm thick
For small samosas, each circle should be approx. 10-12cm (4-5”) in diameter
For larger samosas, each circle should be approx. 15-17cm (6-7”) in diameter
Flour your hands as you work to prevent sticking
Place a large frying pan over a medium heat
Heat the pastry for a few seconds on one side
Transfer the pastry to a plate
Repeat the same with the remaining dough
STEP 7/8
Place one pastry disc on a cutting board
Cut in half
Use your finger to spread the flour paste along the length of the straight edge of the pastry disc
Fold the straight edges towards each other creating a cone shape
Overlap them to create a seam
Press firmly to seal
Fill the cone with the potato filling until two thirds full
Use your finger to spread the flour paste along the length of the remaining edges of the pastry disc
Fold the edges and press firmly to seal
Transfer the samosa to a plate and cover
Repeat the same with the remaining discs
STEP 8/8
To deep fry:
Line a plate with parchment paper
Place a deep saucepan or a wok over a medium heat
Add oil into the saucepan
Heat until it reaches 190ºC
You can test if the oil is hot enough by dropping in a little pastry
If it bubbles and floats to the top immediately, the oil is ready
If the oil is too hot, reduce the heat and allow it to reach the desired temperature
Working in batches, carefully transfer the samosas into the saucepan, 2-3 samosas at a time
Fry for a few seconds until the pastry begins to bubble
Using a slotted spoon, turn the pastry over
Fry on the other side until golden brown
Transfer the cooked samosas onto a lined plate and let drain
To oven cook:
Pre-heat the oven to 190ºC
Grease a large baking tray with vegetable oil or cooking spray
Transfer the pastry onto the baking tray
Brush with a little oil
Bake at 190ºC for 15 minutes
Turn the samosas over
Bake at 190ºC for a further 10 minutes until golden brown and crisp
Remove from the oven and let cool slightly
Serve
Serve with raita
Tip: To freeze the pastry or samosas, use layers of greaseproof paper and foil between to prevent them sticking together.
Veggie Samosas
For a healthier samosa, we have included baking instructions. The filling and pastry can be made the day before you wish to cook and then refrigerated or frozen uncooked for a few months.
Ingredients
300 g potatoes, peeled, cut into large chunks
50 g carrot, peeled, trimmed
1 vegetable oil
150 g onion, peeled, finely chopped
10 g fresh ginger, peeled, finely chopped
1 garlic clove, peeled, finely chopped
2 tsp. ground cumin
2 tsp. ground coriander
0.5 tsp. ground turmeric
0.5 tsp. chilli powder
0.5 tsp. Salt
1 pinch ground black pepper
150 g frozen peas, defrosted
1 lemon juice
For the pastry
200 g plain flour
0.5 tsp. Salt
1.5 vegetable oil
100 g water
For the raita
1 garlic clove, peeled, destemmed, roughly chopped
10 g fresh ginger, peeled, roughly chopped
15 g fresh coriander, destalked, roughly chopped
10 g fresh mint, destalked, roughly chopped
75 g red onion, peeled, halved
150 g cucumber, peeled, halved lengthways
2 lime juice
250 g vegan Greek yoghurt
0.5 tsp. Salt
For assembly and to finish
2 plain flour
5-6 water
vegetable oil, as needed
Instructions
STEP 1/8
Assemble the food processor bowl onto the power unit
Fit the dicing grid into the feed tube
STEP 2/8
Dice potatoes and carrot into the Food Processor bowl using the dicing pusher
Remove the Food Processor from the machine and set aside
STEP 3/8
Add the oil into the medium frying pan
Heat over a medium heat until hot
Add the onion into the frying pan
Transfer the diced potatoes and carrot into the frying pan
Fry for 10 minutes until softened
Transfer the ginger, garlic, spices and seasoning into the frying pan
Cook over a medium heat for 10 minutes
Add the lemon juice and peas into the frying pan
Stir to combine and let cool
STEP 4/8
Retrieve, clean the Food Processor bowl and Fit the Dough Tool
Assemble the food processor bowl onto the power unit
Add the flour, salt and oil into the Food Processor bowl
Attach the lid and ensure the pusher is in the feed tube
Mix on speed Min for 20 seconds until combined
While the machine is running, gradually add the water into the Food Processor bowl
Mix on speed Max until the dough formed
Transfer the dough to a lightly floured work surface
Shape the dough into a ball
Transfer the dough to a medium bowl
Cover and refrigerate for 10 minutes
STEP 5/8
Fit the Thin (2mm) slicing disc, attach the Express Serve lid and ensure it is locked into place
Add the garlic, ginger, coriander and mint into a medium bowl
Place the bowl underneath the Express Serve attachment
Dice the red onion and cucumber into the medium bowl using the pusher
Add the lime juice, yogurt and salt into the bowl
Stir to combine
Refrigerate until needed
STEP 6/8
Add the flour and water into a small bowl
Mix until a smooth paste formed and set aside
Retrieve the chilled dough from the fridge
Transfer to a lightly floured work surface
Take a tangerine sized piece of dough
Flatten into a round
Roll the flatten dough into a circle until 3mm thick
For small samosas, each circle should be approx. 10-12cm (4-5”) in diameter
For larger samosas, each circle should be approx. 15-17cm (6-7”) in diameter
Flour your hands as you work to prevent sticking
Place a large frying pan over a medium heat
Heat the pastry for a few seconds on one side
Transfer the pastry to a plate
Repeat the same with the remaining dough
STEP 7/8
Place one pastry disc on a cutting board
Cut in half
Use your finger to spread the flour paste along the length of the straight edge of the pastry disc
Fold the straight edges towards each other creating a cone shape
Overlap them to create a seam
Press firmly to seal
Fill the cone with the potato filling until two thirds full
Use your finger to spread the flour paste along the length of the remaining edges of the pastry disc
Fold the edges and press firmly to seal
Transfer the samosa to a plate and cover
Repeat the same with the remaining discs
STEP 8/8
To deep fry:
Line a plate with parchment paper
Place a deep saucepan or a wok over a medium heat
Add oil into the saucepan
Heat until it reaches 190ºC
You can test if the oil is hot enough by dropping in a little pastry
If it bubbles and floats to the top immediately, the oil is ready
If the oil is too hot, reduce the heat and allow it to reach the desired temperature
Working in batches, carefully transfer the samosas into the saucepan, 2-3 samosas at a time
Fry for a few seconds until the pastry begins to bubble
Using a slotted spoon, turn the pastry over
Fry on the other side until golden brown
Transfer the cooked samosas onto a lined plate and let drain
To oven cook:
Pre-heat the oven to 190ºC
Grease a large baking tray with vegetable oil or cooking spray
Transfer the pastry onto the baking tray
Brush with a little oil
Bake at 190ºC for 15 minutes
Turn the samosas over
Bake at 190ºC for a further 10 minutes until golden brown and crisp
Remove from the oven and let cool slightly
Serve
Serve with raita