Best 2 Samosas Moosewood Recipes
Samosas are a delicious and versatile appetizer or snack that can be filled with a variety of ingredients, making them a perfect dish for any occasion. This article will provide you with a comprehensive guide to creating the perfect Samosa Moosewood, a vegetarian version of this classic Indian dish. We'll cover everything from selecting the right ingredients to assembling and cooking the samosas, ensuring that you create a delicious and satisfying dish that will impress your friends and family.
Check out the recipes below so you can choose the best recipe for yourself!
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:
- To make the perfect samosa dough, use a combination of all-purpose flour, whole wheat flour, and salt. The all-purpose flour will give the dough a light and crispy texture, while the whole wheat flour will add a nutty flavor and extra fiber.
- Be sure to chill the dough for at least 30 minutes before rolling it out. This will help the dough to become more pliable and easier to work with.
- When rolling out the dough, use a light touch and avoid overworking it. The dough should be rolled out to a thickness of about 1/8 inch.
- When filling the samosas, be sure to use a variety of ingredients to create a flavorful and balanced filling.
- To ensure that the samosas are cooked evenly, fry them in hot oil until they are golden brown on all sides.
- Serve the samosas hot with your favorite dipping sauce.
Conclusion:
Samosas are a delicious and versatile appetizer or snack that can be enjoyed by people of all ages. With a variety of fillings to choose from, there is sure to be a samosa that everyone will love. So next time you are looking for a quick and easy recipe, give samosas a try.
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