Nice Samosas
1 1/2 cups whole meal flour
1 cup white flour
1/4 cup wheat germ
2 1/2 teaspoons sea salt, divided
3 tablespoons flaxseed
1 cup water
1/2 bulb garlic, finely chopped
oil, as needed
1 tablespoon curry
1/4 teaspoon cayenne pepper
2 onions, finely chopped
3 large potatoes, cubed finely
2 medium carrots, cubed finely
1/2 cup peas
1/2 lemon, juiced
2 tablespoons cilantro
1/2 cup vegan yogurt
1. Sift flours, add wheat germ and 1 teaspoon salt. Make a hole in the middle. Boil linseed in the water, and let cool. Crush garlic with 1 1/2 teaspoons salt. Heat 2 tablespoons oil, and saute the garlic, curry and cayenne pepper.
2. Add onions until brown, then throw in the potatoes and carrots; cover and cook for 10 minutes. If peas are fresh, add them after 10 minutes (otherwise add last without much stirring) and cook for 10 minutes more.
3. When potatoes are soft, add lemon juice and cilantro. Let cool. Add 1 tablespoon oil, yogurt, and 1/2 cup of the flaxseed water to the flour mix, and knead to make a nice dough. Add more water, as needed.
4. Make golf sized balls and line up on a large floured surface. Preheat oven to 350 degrees F and oil a baking tray. Press out and spoon curry mix into the middle, wet edges and press together making wee moon-shapes. Use fork to prick the tops and press the edges down.
5. Coat them in a little oil and place on prepared baking tray. Bake for 30 minutes. Then place under the broiler for 10 minutes to slightly brown.
I really like these with my sweet tamarind sauce, they are the best!
SO HOW'D IT GO?
Amazing typical Indian recipe. My mom is very expertise in making mix vegetables samosas.
I also had some x-tra ideas for this recipe whilst having a nap...
Like. 1: Add 3 Tbsp of sesame seeds to the flour mix. 2: Adding 2 Tbsp of mustard seed to the oil first & let pop like little popcorn for about 15-20 secs before adding garlic & curry. 3: Adding 3 Tbsp of raisins to the potato mixture when adding lemon juice & cilantro. 4: Adding 1/2 cup of cauliflower (in small flowerettes) to the potato & carrot mix about 10 mins after the potatoes started cooking is very nice too.
I hope this makes them better!(post the sauce soon).............
I tried just the dough today and stuffed with something else besides what you put. Though, I want to use your stuffing in the future. We had some cooked broccoli we needed to use up and we have a lot of fresh basil from the garden, so we made a broccoli pesto. We really enjoyed them! :) Your dough is great! I like the fact that you used the flaxseed gel. It is very healthy, and works well. We don't mind the seeds in the dough. And it was simple to follow and make. Thank you so much for posting it! I was wondering, how much does it need to be kneaded, until what consistency?
These were good but they took a reeeeally long time to make and the dough was kind of weird. I guess I didn't ground the flaxseeds enough because there were whole seeds in the dough, which was not so great. I would probably just skip the flaxseeds if I made it again. I could use ener-g egg replacer as a binder maybe.
The filling was the best part, and there was a lot of extra filling. I was going to make extra dough for the leftover filling, but it ended up sitting in my fridge for too long and I had to throw it out eventually. I should have just eaten it by itself.
I baked the first few but they weren't too good that way, so I gave in and fried them all and they were much better that way. Well obviously things taste good when fried. Overall pretty good :) ;)b
I can't wait to try out this recipe. I don't quite know what a tamarind sauce is and didn't find it here on vegweb so I hope you will find time to post it soon :)
Very interesting all the information about linseed!
...........Niiiiiiiiiice!!!..............
I was craving samosas so I made this recipe tonight. I must say I liked it. I did spice up the filling and the dough a little. I added some cumin seed, ground corriander, and black mustard seed to the filling. I added tumeric and ground cumin to the dough. I made up my own tamarind sauce. Very good recipe. I would reccomend taking the samosas out of the oven and letting them sit a 10 minutes or so. One they are hot and will burn your tongue off. And two the dough is really crunchy and softens a little upon sitting. I didn't really know what to do with the flax seed so I left that out, and just added the cup of water and a tablespoon or two of peanut oil to make sure the dough didn't get too dry.
about the linseed oil, the stuff labeled linseed oil in the US is used as a paint binder and wood finish. it's from flax, too, but i don't think it's produced for human consumption. so just keep that in mind if you see a bottle of linseed oil in America--don't cook with it!
Hi....Umm, it's me again, the one who wrote this recipe. Just a word about the liseed/flaxseed, it makes a jelly-like substance when boiled with water which is very good for the intestinal tract (Acts like a binder/egg & makes texture softer) a must for vegan cakes! Let it cool a bit though. It is also a most excellent hair conditioner & if used in super amounts end's up acting like natural gel! (So no more excuses ay!?!)
I also had some x-tra ideas for this recipe whilst having a nap...
Like. 1: Add 3 Tbsp of sesame seeds to the flour mix. 2: Adding 2 Tbsp of mustard seed to the oil first & let pop like little popcorn for about 15-20 secs before adding garlic & curry. 3: Adding 3 Tbsp of raisins to the potato mixture when adding lemon juice & cilantro. 4: Adding 1/2 cup of cauliflower (in small flowerettes) to the potato & carrot mix about 10 mins after the potatoes started cooking is very nice too.
I hope this makes them better!(post the sauce soon).............
Linseed is British for flax seed. :)
;D Thank you ;D
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