Easy Veggie Samosas

    (49)
    45 mins

    A new style of samosas, these are filled with delish curried kabuli chane and baked, not fried.


    50 people made this

    Ingredients
    Serves: 9 

    • 1 tablespoon vegetable oil
    • 1/2 onion, chopped
    • 400g kabuli chane, overnight soaked, boiled
    • 2 tablespoons MDH masala paste of choice
    • 120ml apple juice
    • 425g samosa dough or frozen puff pastry sheets
    • 4 tablespoons plain flour for dusting

    Directions
    Prep:20min  ›  Cook:25min  ›  Ready in:45min 

    1. Preheat oven to 180 degrees C.
    2. Heat oil in a large frying pan over medium-high heat. Saute onion until browned, about 5 minutes. Reduce heat and add chane. Mix curry paste with apple juice until smooth, then add to pan. Simmer mixture 10 minutes, stirring occasionally and adding more apple juice or water as needed to keep mixture moist.
    3. Cut each sheet of pastry into 3 equal-size rectangles, then cut each rectangle in half. (You will have 18 pieces total.) Dust a clean, flat surface lightly with flour, and roll each piece of pastry until it is double in size. Dust pastry with flour as needed, to prevent it from sticking to rolling pin. Spoon an equal amount of filling into centre of each pastry square. Fold in half and press edges to seal. Place on nonstick baking trays.
    4. Bake in preheated oven for 25 minutes, until golden brown.

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    Reviews and Ratings
    Global ratings:
    (49)

    Reviews in English (30)

    by
    68

    Great recipe!! The garbanzo filling was so easy to make and very tasty on its own. I made the mistake of thawing the pastry dough too early, so when I tried to separate the sheets, they were stuck together. In desperation, with company coming in two hours, I pinched off the dough into balls, and rolled them out into circles and stuffed them with the filling, and pinched the edges, and baked as directed. This was much better than as directed in the recipe, and makes more samosas. I did make the samosas once per recipe, but there was too much pastry once baked.  -  06 Mar 2002  (Review from Allrecipes US | Canada)

    by
    65

    This recipe was excellent, but I made some changes. I didn't have curry paste, so I added about 4 tbl (or more) of curry powder, 1 tbl of garam masala and about 1 tsp of minced ginger. I also peeled & cubed 1 potato and cooked it with the onions and added 1/2 tbl of minced garlic, about 2-3 tsp of salt, and 2 tbl of dried cilantro. I used 2 cans of garbanzo beans and blended them in a food processor until they were coarse. I couldn't find puff pastry so I took a gamble and used Pillsbury pie crusts and it worked great. I also used alot more apple juice to keep it moist. By the time its all done the potatoes were nicely cooked, so no need to precook potatoes. Very quick and easy and came out just like restaurant samosas (at least to me). Next time I'll throw in some peas.  -  24 Feb 2007  (Review from Allrecipes US | Canada)

    by
    56

    Love the idea of puff pastry instead of fussing with traditional samosa dough. But the filling was a little lackluster so I went back to my own potato and peas one with a lot more spices--garlic and ginger, amchur powder, garam masala, chaat masala, coriander seed, cumin, and chili powder. Some people also like to add cashews.  -  17 Jan 2006  (Review from Allrecipes US | Canada)

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