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    You are in: Home / Recipes / East Indian Vegetable Samosa Pastries Recipe
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    East Indian Vegetable Samosa Pastries

    East Indian Vegetable Samosa Pastries. Photo by The Spice Guru

    1/1 Photo of East Indian Vegetable Samosa Pastries

    Total Time:

    Prep Time:

    Cook Time:

    50 mins

    30 mins

    20 mins

    The Spice Guru's Note:

    My recipe for turnover-style vegetable samosas.

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    Units: US | Metric




    1. 1
      PEEL potatoes; CUT into quarters and cook until tender in gently boiling salted water; DRAIN; MASH potatoes coarsely in a large bowl; ADD 1 cup finely chopped onion, 3/4 cup thawed frozen peas, 2 diced seeded anaheim chilies, 2 tablespoons minced fresh cilantro and 2 tablespoons minced fresh mint.
    2. 2
      TOAST 1/2 teaspoon cumin seeds in a skillet over medium heat, until seeds become aromatic and lightly pop; ADD to the other ingredients in large bowl; WHISK together the remaining spices in a cup or smaller bowl: 2 tablespoons fresh lemon juice or 2 tablespoons lime juice, 1 tablespoon olive oil, 2 teaspoons ground coriander, 1 1/2 teaspoons curry powder, 1 teaspoon ground cumin, 1 teaspoon ginger-garlic paste (or 1/2 teaspoon each) and 1 1/4 teaspoons fine sea salt; POUR over ingredients in bowl; STIR mixture gently until mixture is thoroughly combined.
    3. 3
      MEASURE all of the EASY HOMEMADE PASTRY ingredients into large bowl of a food processor; PROCESS ingredients for one minute or until the dough forms into a ball.
    4. 4
      PLACE the dough onto clean smooth surface sprinkled with flour; ROLL into a sheet of dough between 1/8 and 1/4 inch thick; SPRINKLE with flour to prevent rolling pin from sticking if needed.
    5. 5
      CUT dough sheet into circles by pressing a large drinking glass over dough, re-rolling scraps if needed; REPEAT process until all dough is used.
    6. 6
      PLACE oven rack to center position; PREHEAT oven to 400°F.
    7. 7
      SPOON about 1 tablespoon VEGETABLE SAMOSA FILLING on one half of each pastry circle, leaving a 1/2-inch border (add just enough filling without overstuffing); FOLD each pastry circle over in half to form a turnover; PRESS round edge of turnovers gently with a fork (if you have leftover filling, you may serve this as a tasty Indian potato salad later!).
    8. 8
      LIFT turnovers with a metal spatula; arrange on greased cookie sheet; BRUSH with olive oil.
    9. 9
      BAKE turnovers 15-20 minutes, or until golden brown.
    10. 10
      SERVE with Major Grey chutney or mint chutney and enjoy!

    Ratings & Reviews:

    • on March 26, 2010


      om my jesus!! I've never had better!

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on January 09, 2012


      Excellent samosa! These are better than the ones I have had in restaurants.

      people found this review Helpful. Was this review helpful to you? Yes | No


    Nutritional Facts for East Indian Vegetable Samosa Pastries

    Serving Size: 1 (162 g)

    Servings Per Recipe: 12

    Amount Per Serving
    % Daily Value
    Calories 325.2
    Calories from Fat 143
    Total Fat 15.9 g
    Saturated Fat 2.2 g
    Cholesterol 14.7 mg
    Sodium 262.1 mg
    Total Carbohydrate 40.8 g
    Dietary Fiber 3.2 g
    Sugars 2.2 g
    Protein 5.5 g

    The following items or measurements are not included:

    vegetable bouillon granules

    ginger-garlic paste

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