VEGETABLE SAMOSAS | ALLRECIPES
Peas, carrots and potatoes in a spicy red curry sauce are folded into wonton wrappers and fried until golden brown in this classic appetizer or side dish.
Provided by Kikkoman
Categories Trusted Brands: Recipes and Tips Kikkoman
Yield 24 samosas
Number Of Ingredients 7
Steps:
- In large skillet, heat 2 tablespoons oil over medium heat. Add potatoes and onion; cook, stirring constantly, about 15 minutes or until soft. Add peas and carrots and curry sauce and cook 4-5 minutes. Cool.
- Lightly flour baking sheet. Cut each wonton wrapper in half on the diagonal to make 2 triangles. Spoon 1-2 tablespoons filling in center of each triangle. Brush edges of wrappers with water; fold in half to form a triangle and press edges together to seal. Transfer to prepared baking sheet.
- In deep-fryer or deep, heavy pot, heat oil to 350 degrees F. Fry samosas a few at a time, turning occasionally, 2-3 minutes or until golden brown. Drain on paper towels. Serve with chutney.
Nutrition Facts : Calories 139.1 calories, CarbohydrateContent 21.8 g, CholesterolContent 0.7 mg, FatContent 4.5 g, FiberContent 2.2 g, ProteinContent 3 g, SaturatedFatContent 1.7 g, SodiumContent 258.4 mg, SugarContent 0.8 g
VEGETABLE SAMOSAS RECIPE: HOW TO MAKE IT
My family enjoys the wonderful Indian flavors in a traditional samosa. Baked instead of fried, this version has fewer calories but keeps all the classic tastes and textures we love. —Amy Siegel, Clifton, New Jersey
Provided by Taste of Home
Categories Appetizers
Total Time 01 hours 05 minutes
Prep Time 45 minutes
Cook Time 20 minutes
Yield about 3 dozen.
Number Of Ingredients 14
Steps:
- Place potatoes in a large saucepan and cover with water. Bring to a boil. Reduce heat; cover and cook for 15-20 minutes or until tender. Drain. Mash potatoes; set aside., In a large skillet, saute onion in oil until tender. Add the garlic, salt, curry powder, cumin and pepper; cook 1 minute longer. Remove from the heat. Stir in the mashed potatoes, garbanzo beans, peas and cilantro., Place 1 sheet of phyllo dough on a work surface with a short end facing you. (Keep remaining phyllo covered with a damp towel to prevent it from drying out.) Spray sheet with cooking spray; top with 1 more sheet of phyllo, spraying the sheet with cooking spray. Cut into two 14x4-1/2-in. strips., Place 2 tablespoons of filling on lower corner of each strip. Fold dough over filling, forming a triangle. Fold triangle up, then fold triangle over, forming another triangle. Continue folding, like a flag, to the end of the strip., Spritz end of dough with spray and press onto triangle to seal. Turn triangle and spritz top with spray. Repeat with remaining phyllo and filling., Place triangles on greased baking sheets. Bake at 375° for 20-25 minutes or until golden brown. If desired, serve with mint chutney.
Nutrition Facts : Calories 79 calories, FatContent 2g fat (0 saturated fat), CholesterolContent 0 cholesterol, SodiumContent 136mg sodium, CarbohydrateContent 13g carbohydrate (1g sugars, FiberContent 1g fiber), ProteinContent 2g protein. Diabetic Exchanges 1 starch.
More about "vegetable samosa calories recipes"
VEGETABLE SAMOSAS | ALLRECIPES
From allrecipes.com
Reviews 4.1
Category Trusted Brands: Recipes and Tips, Kikkoman
Calories 139.1 calories per serving
- In deep-fryer or deep, heavy pot, heat oil to 350 degrees F. Fry samosas a few at a time, turning occasionally, 2-3 minutes or until golden brown. Drain on paper towels. Serve with chutney.
VEGETABLE SAMOSAS RECIPE | BBC GOOD FOOD
From bbcgoodfood.com
Total Time 1 hours 40 minutes
Category Buffet, Side dish, Snack
Cuisine Indian
Calories 105 calories per serving
- Heat the oil in a large deep saucepan to 180C. The oil should come 1/3rd of the way up the pan. Deep fry the samosas in batches for 8-10 mins until crisp and brown. Take out and drain on kitchen paper.
VEGETARIAN BAKED SAMOSA RECIPE | JAMIE OLIVER RECIPES
From jamieoliver.com
Total Time 2 hours
Cuisine https://schema.org/VegetarianDiet
Calories 181 calories per serving
- To make the dough, combine the flour, baking powder, a good pinch of sea salt and the ajwain seeds (if using) in a large bowl.
- Use your fingers to rub in 120ml of oil until the mixture resembles breadcrumbs. Stir in 150ml of cold water, then bring it together with your hands into a rough dough, adding a splash more water, if needed.
- Place in a flour-dusted bowl, cover with a damp tea towel and leave to rest for 30 minutes.
- Peel and chop the potatoes into rough 2.5cm chunks, then break the cauliflower into florets so they’re roughly the same size.
- Add the potatoes to a large pan of boiling salted water and cook for 10 to 12 minutes, or until tender, adding the cauliflower after 3 minutes. Add the peas for the final minute, then drain.
- Peel and finely chop the onion and garlic, then peel and finely grate the ginger. Deseed and finely chop the chilli.
- Drizzle a lug of oil into a large non-stick frying pan over a medium heat, add the cumin and onion and cook for 8 minutes, or until softened but not coloured. Stir in the garlic, ginger and chilli, then fry for a further few minutes.
- Bash the fennel seeds to a fine powder and add to the pan along with the garam masala and ground coriander. Stir well.
- Stir the cooked veg into the pan and crush gently with a potato masher – don't overdo it: you want a fairly chunky mixture. Squeeze in the lemon juice and season to taste. Leave to cool, then pick, finely chop and stir in the coriander leaves.
- Preheat the oven to 180ºC/350ºF/gas 4. Lightly grease a large baking tray with oil.
- On a flour-dusted surface, halve the dough and roll out each portion to about 3cm thick. Using a 7cm pastry cutter, stamp out as many circles as you can, then roll into rounds, roughly ½cm thick and 18cm in diameter.
- Cut each round in half, then brush the straight edges with a little water. Roll into a cone shape, bringing the straight edges together and pressing lightly to seal.
- Spoon in the filling, brush the exposed dough with a little water, then fold over and press to seal. Place onto the prepared baking tray, then repeat with the remaining ingredients, keeping the samosas covered with a damp tea towel as you go.
- Brush the samosas with a little oil and bake for 45 minutes, or until golden and piping hot through. Serve straightaway with mango chutney.
VEGETABLE SAMOSA BURGER [VEGAN] - ONE GREEN PLANET
From onegreenplanet.org
Cuisine NO info
Calories 102 calories per serving
CRISPY VEGETABLE SAMOSA!!! RECIPE BY MANJU - COOKEATSHARE
From m.cookeatshare.com
Reviews 5
Total Time 45 minutes
Cuisine Indian
Calories 13 per serving
- In a deep bowl mix the all-purpose flour, cumin seeds, ajwain seeds, oil and salt with warm water and make a smooth dough and brush some oil over the dough and keep aside coveered by a damp cloth for half an hour. Boil the potatoes and peel off the skin. In a pan heat 2 tsps of oil and crack the cumin seeds and ajwain seeds and add Onions, Green chillies and ginger garlic paste and saute until onions turn pink Add the Carrots and Green peas and saute for another 2mins. Now add the Garam masala powder, Turmeric powder, Red chilli powder and Corriander powder and Salt and saute for another 2mins and turn off the heat. Mash the potatoes and add it to the veggie mix and combine it all together well. Check if the filling is seasoned well. Take the dough and make small 'tennis ball sized' balls. (You may make larger balls depending on the size of the samosa) Roll each ball into an oval shape with a rolling pin and cut it into half (almost a semi circle) Make a cone shape by joining both the ends of the semi circle and pinch it together with the help of some oil or water. Add 1tsp of the potato-veggie into the cone and fold in the end and again pinch it so that it is tightly closed. Heat some oil in a deep pan to almost 350 degrees and add the samosa few at a time and fry it until golden brown. Serve hot with ketchup , mint chutney or dates chutney, Enjoy!
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