Sensational Samosas

Name: Sensational Samosas
Prep time: 25 min
Cook time: 25 min
Total time: 25 min
Yield: 20
Cuisine: Global
Ingredients: 1 teaspoon ajwain seeds; 1 teaspoon brown mustard seeds; 1 Tbsp canola oil; 1 teaspoon coriander; 1 teaspoon cumin seeds; 237 milliliters So Delicious® Dairy Free Cultured Coconut Milk Beverage or Yogurt; 591 milliliters all-purpose flour; 1 teaspoon garam masala; 2 cloves garlic, minced; 1 Tbsp ginger, grated; 2 teaspoons lemon juice; 20 servings Oil for brushing; 237 milliliters onion, chopped fine; 2 mediums potatoes, diced; 59 milliliters raisins; 118 milliliters raw cashews; 1 teaspoons salt; 59 milliliters water

Sensational Samosas is a vegan hor d'oeuvre. This recipe covers 8% of your daily requirements of vitamins and minerals. One portion of this dish contains about 3g of protein, 17g of fat, and a total of 233 calories. This recipe serves 20. From preparation to the plate, this recipe takes about 25 minutes. A mixture of cumin seeds, cashews, raisins, and a handful of other ingredients are all it takes to make this recipe so scrumptious.

Instructions

To prepare the dough, mix the flour, salt, and ajwain seeds together in a medium bowl. Make a well in the center, and add the cultured coconut milk or yogurt.

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Yogurt

Ajwain

Dough

All Purpose Flour

Salt

Equipment you will use

Bowl

Mix together to form a dough.

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Dough

Add extra flour if needed, to keep the dough from being sticky. Tightly wrap and refrigerate until you are ready to assemble the samosas.

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Dough

All Purpose Flour

Wrap

To prepare the filling, peel potatoes and dice into 1/4 inch cubes.

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Potato

Place in a saucepan, cover with water, and boil until very soft.

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Water

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Sauce Pan

Drain and set aside. Some people like to mash their potatoes at this point. It facilitates the process of filling the samosas, but I find that if I dice them small enough, I don't need to mash. But either way is fine.

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Potato

Heat oil in a nonstick skillet on medium-high heat.

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Cooking Oil

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Frying Pan

Add mustard and cumin seeds and stir fry for about 30 seconds until cumin turns darker brown and mustard seeds begin to pop.

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Mustard Seeds

Cumin

Mustard

Pop

Add onions, garlic, ginger, and green chiles (if using) and saute over medium heat for about 8-10 minutes, or until onions are soft.

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Green Chili Pepper

Garlic

Ginger

Onion

Add the peas, potatoes, raisins, water, coriander, salt, garam masala, and lemon juice. Cover, reduce heat to medium, and cook for 3-4 minutes.

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Garam Masala

Lemon Juice

Coriander

Potato

Raisins

Water

Peas

Salt

Add cashews and cook for 1-2 minutes more.

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Cashews

Remove from heat, uncover, and allow to cool.

Preheat oven to 400 degrees.

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Oven

To assemble the samosas, turn the dough onto a lightly floured surface and knead for 2-3 minutes until it is smooth and soft. Divide dough into 10 equal portions.

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Dough

Roll each portion between your hands to form smooth balls.

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Roll

Pour 1/4 cup water into a small bowl and set aside.

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Water

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Bowl

Roll each ball into a 6-inch circle and cut in half. Take one half, dip your finger into water, and run it along the straight edge. Fold in half, overlapping on end about 1/4 inch over the other, making a cone. Press to seal.

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Water

Roll

Dip

Fill the cone with potato filling. Dip finger in water and run along the inside of the cone mouth and press the lips together to seal.

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Potato

Water

Dip

Place each samosa as it is made on greased cookie sheet or silpat.

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Baking Sheet

Brush each samosa with coconut or vegetable oil.* Although non-traditional, I like to use coconut oil, for that little extra flavor dimension and wonderful aroma.

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Vegetable Oil

Coconut Oil

Coconut

Bake for 12-15 minutes, then turn the oven down to 350 degrees F, turn the samosas over, brush the remaining sides with oil, and bake for 8-10 minutes more, until samosas are golden brown.

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Cooking Oil

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Oven

When samosas are done, serve immediately with mint or tamarind chutney.

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Tamarind