Samosas (Meat and Vegan Versions) - Better Batter Gluten Free Flour

Samosas (Meat and Vegan Versions)

Check out these variation on the popular Indian samosas. Beef or lamb added to the traditional Indian spices to fill a delicate, fried pastry. Curry powder or pre-ground spice mixes can be used in similar quantities in place of the individual spices, but the taste will not be the same. Look at the instructions below to make a vegan version of these appetizers filled with potato and peas, gently spiced, fill a delicate pastry, which is then fried. Samosas are surprisingly filling.

Ingredients

Meat variation:

  • 2 large potatoes, peeled
  • 1 cup frozen peas, thawed
  • 2 Tbl vegetable oil
  • 1/2 tsp cumin seeds
  • 1 bay leaf, crushed
  • 2 large onions, finely chopped
  • 1 pound ground beef or lamb
  • 4 cloves garlic, crushed
  • 1 Tbl minced fresh ginger root
  • 1/2 tsp ground black pepper
  • 1 1/2 tsp salt
  • 1 tsp ground cumin
  • 1 tsp ground coriander
  • 1 tsp ground turmeric
  • 1 tsp chili powder
  • 1/2 tsp ground cinnamon
  • 1/2 tsp ground cardamom
  • 2 Tbl chopped fresh cilantro
  • 2 Tbl chopped green chile peppers
  • 1 quart oil for deep frying
  • 1 recipe Easy Filo Dough or Buttery Filo Dough rolled into thin sheets and cut into strips about 3 inches wide

 

Vegan variation:
  • 3-4 large potatoes
  • 2 cups frozen peas, thawed
  • 1 cup red bell pepper, diced
  • 1/4 cup cilantro, minced
  • 1 Tbl olive oil
  • 1 tsp curry powder
  • 1/2 tsp coriander, ground
  • 1/4 tsp salt
  • 1 recipe Easy Filo Dough or Buttery Filo Dough rolled into thin sheets
  • 1/4 cup olive oil
  • 1 quart oil for deep frying

 

Instructions

Cook the potatoes. Bring a medium saucepan of lightly salted water to a boil. Stir in potatoes. Cook until potatoes are tender but still firm, about 15 minutes. Drain, mash together very well and set aside.

Prep the filling. In a large saucepan over medium high heat, heat the oil. Brown cumin seeds and bay leaf. Mix in onions and ground beef or lamb. Cook until meat is evenly brown and onions are soft, about 5 minutes. Mix in garlic, fresh ginger root. Season with black pepper, salt, cumin, coriander, turmeric, chili powder, cinnamon and cardamom. Stir in the mashed potato mixture and mix until completely combined. Stir in the peas. Remove from heat and chill in the refrigerator for 1 hour, or until cool.

Cook. Heat oil in a large, heavy saucepan over high heat.

Final filling prep. Mix cilantro and green chile peppers into the potato and beef mixture.

Fill. Place 1 Tbsp  of the filling in the center bottom of the strip. Fold the strip from the right corner to the left side to form a right
triangle, and continue folding from corner to side working your way up the strip until you get to the top. Place the triangle seam side down
on the sheet. Repeat with remaining fillo and filling until both are used up.

Fry. In small batches, fry until golden brown, about 3 minutes. Drain on paper towels and serve warm.

 

Vegan Variation:

Cook the potatoes. Peel the potatoes, cut in to 1/2″ cubes, and boil them in salted water until just tender.

Prep the filling. In a non-stick frying pan, heat the olive oil and add the curry paste and the coriander. Blend together. Add the red bell peppers, the cooked potato cubes, and the peas and stir until the curry seasoned oil coats everything. Turn off the heat and add the cilantro and the salt to mixture. Mix gently so as not to mash the potatoes. Cool and use to stuff the samosas.

Fill. Stack the phyllo dough as you roll it. Cover the rolled out phyllo with a dry towel and then a lightly dampened one. Take one sheet at a time. Place it vertically in front of you and cut it in half lengthwise. Brush each strip sparingly with the oil. Fold the strip in half again lengthwise, and brush the surface with butter. Place 1/2 teaspoon of the filling in the center bottom of the strip. Fold the
strip from the right corner to the left side to form a right triangle, and continue folding from corner to side working your way up the strip
until you get to the top. Place the triangle seam side down on the sheet. Repeat with remaining phyllo and filling until both are used up.

Fry. Place the samosas on a cookie sheet and heat oil for frying to 375º. Fry each samosa for 4-5 minutes or until golden brown on all sides.

 

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