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 Tbsp 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 Tbsp lemon juice
For the pastry
200 g plain flour
0.5 tsp salt
1.5 Tbsp 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 Tbsp lime juice
250 g vegan Greek yoghurt
0.5 tsp salt
For assembly and to finish
2 Tbsp plain flour
5-6 Tbsp 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 forms.
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 forms 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 3 mm thick.
For small samosas, each circle should be approx. 10-12 cm (4-5”) in diameter.
For larger samosas, each circle should be approx. 15-17 cm (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 Tbsp 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 Tbsp lemon juice
For the pastry
200 g plain flour
0.5 tsp salt
1.5 Tbsp 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 Tbsp lime juice
250 g vegan Greek yoghurt
0.5 tsp salt
For assembly and to finish
2 Tbsp plain flour
5-6 Tbsp 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 forms.
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 forms 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 3 mm thick.
For small samosas, each circle should be approx. 10-12 cm (4-5”) in diameter.
For larger samosas, each circle should be approx. 15-17 cm (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.