samosas

Healthy little pastry pockets of potato and peas flavoured with Indian spices, samosas are ideal for afternoon tea, canapés or a buffet

Potato and pea samosas

onions,

garlic cloves, chopped

4cm-piece fresh ginger, grated

green chillies, deseeded and finely chopped

tbsp oil

potatoes,

frozen peaor finely sliced green beans

coriander, leaves

mango chutney, to serve

plain flour

To make the pastry, add the oil to the flour with 100ml warm water and mix to form a dough. Knead briefly and leave to rest for 30 mins.

Fry the onions, garlic, ginger and chilli together in 2 tbsp oil for 1 min, then add the potatoes. Cook over a low heat, stirring often, until the potatoes are cooked through &ndash; add a little water if they begin to stick. Add the peas or beans and cook until tender, then stir in the coriander, season well and leave to cool.

Heat oven to 200C/180C fan/gas 6. Divide the dough into 8 balls. One by one, roll each ball into a thin circle, then halve to make 2 semi-circles. Use your finger to brush a little water along the straight edges. Hold one and bring the 2 corners together and, using your hand as a cup, seal along the straight edge to form into cones.

Fill the cones with the potato mix and pinch the tops closed, sealing again with water. Brush with remaining oil on all sides. Put on baking sheet and bake for 20 mins or until the pastry is crisp. Serve with mango chutney.

Cette recette vitaminée est rapide et facile à préparer! Elle simplifiera vos soirs de semaine et plaira à toute la famille!

Samosas déconstruits et  cari de pois chiches

oignon, haché

30 ml c. à soupe) d’huile végétale

50 g tasse) de gingembre frais haché

3 d’ail, hachées

ml c. à thé) de cumin

ml c. à thé) de poudre de cari

ml c. à thé) de curcuma

ml c. à thé) de garam masala

2 coupées en dés

2 de 540 ml (19 oz) de pois chiches, rincés et égouttés

250 ml tasse) d’eau

1 tomate, coupée en petits dés

1 libanais, coupé en petits dés

1 oignon rouge, coupé en petits dés

Feuilles de coriandre, pour le service

Chutney de mangue, au tamarin ou de coriandre, pour le service

Yogourt nature, pour le service

Dans une grande poêle antiadhésive à feu moyen, cuire l’oignon dans l’huile jusqu’à ce qu’il soit translucide, soit environ 5 minutes. Ajouter le gingembre et l’ail. Poursuivre la cuisson 2 minutes. Ajouter les épices et les tomates. Cuire 1 minute en remuant. Ajouter les pois chiches et l’eau. Porter à ébullition. Couvrir et laisser mijoter 15 minutes. À l’aide d’un pilon à pommes de terre, écraser le tiers des pois chiches afin d’épaissir le mélange. Laisser tiédir 5 minutes.

Cari de pois chiches

Répartir les samosas et le cari de pois chiches dans des assiettes. Garnir de la tomate, du concombre et de l’oignon, puis de coriandre, de chutney et de yogourt, au goût.

Garniture

Excellente  recette végé. Se  prépare  rapidement. Au lieu de samosas, nous avons utilisé des spanakopita et c'était  excellent.

Excellente  recette végé. Se  prépare  rapidement

Ce plat offre une belle variété d'ingrédients avec ses trois composantes (légumes crus, samosas et cari aux pois chiches), ainsi que la température des ingrédients (tièdes, froides et chaudes). Un changement délicieux et épicé pour inclure dans sa rotation de menu. Super aussi pour les lunchs comme restes.

Nous avons fait seulement le cari de pois chiches sur du riz au jasmin.  Bon, mais la prochaine fois, nous doublerons les épices.

Ma fille végétarienne depuis peu a adoré! ...et les non végétariens de la famille aussi!

Délicieux!!! Je n’ai pas réussi à trouver des samosas dans 3 épiceries (IGA, Métro, Maxi) alors j’ai mis des falafels et c’était quand même très bon!

C’était excellent! Pour les samosas, j’en n’ai pas trouvé ni au Metro, ni au IGA, alors j’ai fait la recette de samosas de Ricardo et ils étaient délicieux.

Renée, regardez dans les hors-d'oeuvres congelés à l'épicerie ou encore chez Les Aliments M&amp;M pour trouvez des samosas

Bonjour, j’habite à Quebec et je ne trouve pas de samousas. Savez-vous où je pourrais en trouver?

https://cdn.jwplayer.com/v2/media/3DeeGr8R

Griller des épices et des noix

An Indian takeaway just isn't the same without those little extras. Samosas, Bhajis, Pakoras and the like. But as with most takeaways, they aren't very slimming friendly. So we came up with these Samosas.

Samosas | Slimming &amp; Weight Watchers Friendly

potatoes

75 g frozen peas

filo pastry

onion (diced)

garlic (crushed)

tsp fresh ginger (finely chopped)

chilli powder

tsp coriander

tsp cumin

tsp turmeric

tsp garam masala

low calorie cooking spray

sea salt (to taste)

Cook

Cook the potatoes in the microwave until they are soft and cook the peas in some boiling salted water.

Peel

Peel the cooked potatoes and cut them into a rough dice.

Spray

Spray a frying pan with some low calorie cooking spray, then sauté the onions, garlic, ginger and all of the spices until the onion is cooked.

Stir

Stir in the potato and drained peas and cook for a minute or two, then mash roughly with a spoon.

If the mix looks very dry, add a little of the water that you cooked the peas in. Taste and season if necessary.

Remove

Pre-heat

Line an oven tray with baking parchment and preheat the oven to 180°C.

Take

Take each sheet of filo and cut it in half length ways.

Spray the filo with some butter low calorie cooking spray, making sure you get the edges.

Place

Place a spoonful of the potato mix at the bottom of the length of filo. Fold the filo diagonally to enclose the filling. Press down on the edge of the filo and fold diagonally again.

Repeat

Repeat until you reach the end of the filo. You should have a triangular parcel.

Place the parcel seam side down on the baking parchment. Then make up the remaining 3 samosas.

Spray each samosa with low calorie cooking spray and cook for 20 minutes or until they are golden brown. Turn halfway through cooking so they crisp up evenly.Alternatively you could place them on a wire rack so they cook evenly.

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Cook the potatoes in the microwave until soft and cook the peas in boiling salted water

Peel the cooked potatoes and cut them into a rough dice

Spray a pan with some low cal cooking spray, sauté the onions, garlic, ginger and all the spices until onion is cooked

Stir the potato and drained peas. Cook for a minute or two and mash roughly

Add a little water from the cooked peas if the mix is dry, Taste and season if necessary

Remove from heat and allow to cool

Pre-heat oven to 180°C and line an oven tray with baking parchment

Take each filo sheet and cut in half length ways

Spray the filo with some butter low cal cooking spray

Place a spoonful of the potato mix at the bottom of the length of filo. Fold the filo diagonally to enclose the filling. Press down on the edge and fold diagonally again

Repeat until the end of the filo is reached

Place the parcel seam side down on the parchment and make the remaining samosas

Spray each samosa with low cal cooking spray. Cook until golden brown. Turn halfway so they crisp up evenly or place in a wire rack to cook evenly

Samosas - Pinch of Nom

Morocco's very own version of the pasty - spiced meat and apricots are wrapped in crisp filo pastry and finished with cinnamon sugar

Chicken & almond pastillas

butter

red onion

ginger

garlic

cinnamon

cardamom pods

turmeric

chicken thighs

chicken stock

tbsp clear honey

ground almond

orange

apricot

almond

parsley

feuille de brick or filo pastry

icing sugar

Heat 1 tbsp butter in a large casserole dish, add the onion, ginger and garlic, and cook for 5 mins until soft. Add the cinnamon, the cardamom seeds and the turmeric. Stir around the pan for 30 secs until aromatic, then add the chicken and flour. Stir to coat the chicken pieces, then add the chicken stock and season. Stir, cover with a lid and leave to simmer for 45 mins.

Remove the lid from the pan and lift the chicken pieces onto a plate. Add the honey and almonds to the cooking liquid and turn up the heat. Bubble the liquid until thick and reduced by about half. Meanwhile, finely shred the chicken with 2 forks. Return the chicken to the sauce and stir in the orange zest, apricots, flaked almonds and parsley – the mixture should be quite thick. Leave to cool.

Heat oven to 200C/180C fan/gas 6. Unwrap the pastry, keeping any you’re not working with under a damp tea towel, so it doesn’t dry out. Taking one piece at a time, brush all over with the melted butter, and around the edges with the beaten egg. Put roughly a sixth of the chicken filling in the top right-hand corner in a triangular shape. Fold the opposite side of the pastry over to cover the filling. Keep flipping the encased filing down the pastry, brushing between the layers with butter as you go, to give you a triangular parcel, like a large samosa. Repeat with the remaining pastry and filling until you have 6 pastillas. Put the pastillas on a baking tray and brush the tops with egg. Bake for 25 mins until the pastry is crisp and golden.

For an authentic finish, mix together the remaining cinnamon and icing sugar, and dust the pastillas just before serving.

Samosas are famous all over the world, you will love this recipe!

Djibouti Samosas (Meat and Onion Pastry)

For the Sauce:

garlic (minced)

olive oil

Tablespoon crushed arbol chilies

tomatoes

Tablespoons Apple Cider vinegar

cumin

For the dough:

flour

salt

water

For the filling:

Tablespoons oil

onions (finely diced)

leeks (finely diced)

salt and pepper

To cook the Samosas

Saute garlic and arbol chilies in olive oil for 5 minutes.

Add in the tomatoes, vinegar and cumin and simmer for 10 minutes

Set aside and serve with the samosas

sift together flour and a pinch of salt

Add in water slowly so that the mixture becomes a stiff dough.

Shape into a ball and allow to rest

For the filling

Meanwhile, add oil to a frying pan and fry the meat for a few minutes

Add in the onions and leeks

Season with cumin and salt and pepper to taste

Fry together until the meat is cooked through and the onions and leeks are soft.

Roll out the pastry dough on a floured surface and cut into squares about 4" x 4".

Put a tablespoon of the meat mixture in the middle and fold over to make a triangle

Seal the edges by pressing them together firmly.

Heat oil in a pan or deep fryer and cook until golden brown and crispy.

Remove them with a slotted spoon and set on a paper towel to drain off any excess oil

Serve hot with the sauce, Enjoy!

These are not your typical Indian Samosas. Instead of the traditional Indian potato filling, I swapped in a whole bunch of summer veggies. And some goat cheese, because I thought, why the heck not, I mean goat cheese goes with these flavors.

Garden Veggie and Goat Cheese Samosas with Sweet Peach and Basil Chutney.

coconut oil (melted)

white onion (finely diced)

garlic (minced

carrots (chopped)

corn

zucchini (chopped)

red pepper (chopped)

oil tomatoes

garam marsala

spicy curry curry powder

mustard powder

cayenne pepper

goat cheese (crumbled)

phyllo dough (thawed)

peaches (finely diced)

honey

bourbon

apple cider vinegar

basil (chopped)

cilantro (chopped)

lime juice

jalapeño (seeded + chopped)

Preheat the oven to 350 degrees F and grease two baking sheets.

Heat 1 tablespoon coconut oil in a large skillet over medium heat. Add the onion to skillet, and cook for 2 minutes, stirring occasionally. Add carrots, corn and red pepper, cook 2 minutes, stirring occasionally. Add the zucchini, garam masala, curry powder, mustard powder, pinch of cayenne, pepper and salt. Cover and cook 4-5 minutes or until the veggies are tender crisp. Remove from the heat and stir in the sun-dried tomatoes. Allow to cool 10 minutes and then stir in the goat cheese crumbles.

Grab two sheets phyllo dough and lay one sheet on top of the other so they look like one single sheet. Cut the sheet lengthwise into 3 even strips, and coat each strip very lightly with olive oil or coconut oil. Cover the remaining phyllo dough to keep from drying while you work. Spoon 1 tablespoon of the veggie mixture onto 1 end of each strip. Fold 1 corner of phyllo dough over mixture, forming a triangle; keep folding back and forth into a triangle until you reach the end of the strip. Place triangles, seam side down, on a baking sheet. Brush triangles with the remaining 1 tablespoon melted coconut oil.

Bake for 20-25 minutes or until lightly browned.

Meanwhile make the chutney. Add the butter to a high sided skillet or sauce pan set over medium heat. Add the peaches and saute until soft, about 5 minutes. Once the peaches are soft, add the garlic, ginger, honey, bourbon and apple cider vinegar. Bring the mixture to a simmer and simmer 5 minutes or until the the liquid has thickened and reduced. Remove from the heat and stir in the basil, cilantro, lime juice, jalapeño and a pinch of salt. Store in the fridge until ready to serve.

Try this fantastic way of serving samosas for a more substantial meal. It makes a good starter for a dinner party and to celebrate festivals such as holi

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Top Tags

Potato and pea samosas

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The most viewed samosas recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine

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