Vegetarian baked samosa recipe | Jamie Oliver recipes (2024)

FAQs

What are vegetarian samosas made of? ›

They're also an excellent Indian vegetarian dish, as in this recipe, which includes cubed potatoes, peas, carrots, and onions. A good vegetable samosa often contains garam masala, which is a combination of several spices: coriander, cumin, cloves, pepper, cardamom, cinnamon, and bay leaves.

Samosas are served with a wide variety of sauces, but most commonly, chutney or a yogurt-based sauce. A dipping sauce can bring a hint of juiciness and dimension to every deep-fried bite of samosa, cutting through any oil or inevitable dryness.

Samosas can indeed be vegan, but this isn't always the case. Whilst the majority might be vegetarian and filled with spiced potato and other vegetables, they are often cooked in ghee, a clarified butter, making them not suitable for anyone on a plant-based diet.

A samosa is a popular Indian snack that consists of a fried or baked pastry filled with savory ingredients such as spiced potatoes, peas, and sometimes meat. In English, it is simply referred to as a "samosa."

Make Samosa Dough (or use frozen puff pastry sheets)

Mix together flour, carom seeds, salt and oil in a mixing bowl. Rub the flour well with your fingers or in between your palms for 3 to 4 mins to incorporate the oil. It should look like breadcrumbs and this is very important to make flaky samosa.

Owing to its components, samosas are loaded with fat, carbohydrates, proteins, fibre, sodium, potassium, iron, vitamins, and calcium. However, it must be noted that samosas are not precisely classified as a healthy snack and should be consumed in moderation.

The most common way to serve a samosa is with a dip called chutney. Green chutney is something that gives samosa a whole new dimension, and they pair so well together. This chutney is mainly comprised of two common Indian herbs—cilantro and mint.

You would be surprised to know that our beloved evening snack did not originate in India. Yes! Samosa is not an Indian dish, it originated during the 10th century in the Middle East region.

What is the difference between Punjabi samosa and regular samosa? ›

Punjabi Samosas are slightly different to the regular samosas that you would find commonly everywhere. The Punjabi samosa consists of a flaky dough made using butter or ghee,while the regular kind are made using phlyo pastry-ish strips of dough. Of course it's much richer in flavour and texture than the regular ones.

Beer and Wine

Isinglass, a gelatin-based substance derived from fish, is used as a clarifying agent in some beer and wine. Other non-vegan ingredients sometimes used are casein (from milk) and egg whites.

A vegetable samosa may be a relatively nutritious snack, but only if it is low in fat, sodium and cholesterol. If you have the opportunity, confirm the nutritional information of a samosa before you buy it. If not, make your own samosas. This will allow you to control the number of calories and nutritional value.

The favorite choice for the term "Samosas" is 1 regular samosa of Pastry filled with Potatoes and Peas (Fried) which has about 800 mg of sodium.

The samosa is prepared with an all-purpose flour (locally known as maida) and stuffed with a filling, often a mixture of diced and cooked or mashed boiled potato, onions, green peas, lentils, ginger, spices and green chili. A samosa can be vegetarian or non-vegetarian, depending on the filling.

Shortcrust Pastry: In India, Pakistan, and Bangladesh, the most common type of samosa wrappers is made from a simple mixture of flour, water, and oil, resulting in a sturdier and slightly thicker texture.

Did you know that eating a samosa is healthier than eating a burger? At least, the Centre for Science and Environment says so. Dieticians argue that more than the ingredients in a samosa, it's the oil it is cooked in that causes more harm to the body. It is especially when fried by roadside vendors.

The dough or atta for samosa is made with maida (all purpose flour), ghee and salt. This is similar to making pastry for pies where the flour and ghee and mixed together till the mixture is crumbly and then water is adding little by little till the dough comes together.