Ingredients
-
-
1 1/2
-
1/4
-
4
-
-
4
-
4
-
1
-
1
-
1
-
3
-
1 1/2
-
1
-
1
-
1
Directions
(The Best) Vegetarian/Vegan Vegetable Samosas, Modified from: Madhur Jaffreys World-of-the-East Vegetarian Cooking These are delicious! The effort of making your own samosa crust, instead of buying phyllo dough, is well worth it __________________________________________________________ Samosas may be served at room temperature or they may be served warm Samosas may be made ahead of time (up to a day), refrigerated neatly in flat plastic containers, and then reheated in a 350 degree oven If you wish to freeze samosas, fry them partially, drain them, and freeze them in a single layer in flat plastic containers When you wish to eat them, defrost and fry them a second time , This contains butter , so it is technically not vegan It does look similar to the samosas I make, however I think I may try this variation!, Modified from: Madhur Jaffreys World-of-the-East Vegetarian Cooking These are delicious! The effort of making your own samosa crust, instead of buying phyllo dough, is well worth it __________________________________________________________ Samosas may be served at room temperature or they may be served warm Samosas may be made ahead of time (up to a day), refrigerated neatly in flat plastic containers, and then reheated in a 350 degree oven If you wish to freeze samosas, fry them partially, drain them, and freeze them in a single layer in flat plastic containers When you wish to eat them, defrost and fry them a second time
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Steps
|
1
Done
|
Sift the Flour and Salt Into a Bowl. |
|
2
Done
|
Add the Softened Butter and Rub It in With Your Hands So That the Flour Resembles Fine Bread Crumbs. |
|
3
Done
|
Add Warm Water, a Tablespoon at a Time, and Begin to Gather the Flour Into a Ball. |
|
4
Done
|
You Will Need 5 Tablespoons of Water. |
|
5
Done
|
Form a Ball and Begin to Knead It. |
|
6
Done
|
Knead Well For About 10-15 Minutes or Until Dough Is Very Soft and Pliable. (if You Have a Food Processor, Put the Steel Blade in Place and Empty the Sifted Flour and Salt Into a Container. |
|
7
Done
|
Add the Softened Butter and Turn on the Machine. |
|
8
Done
|
When You Have a Bread-Crumb Consistency, Begin to Add About 5 Tablespoons of Water Slowly Through the Funnel. |
|
9
Done
|
Stop When the Dough Forms a Ball. |
|
10
Done
|
Take Out the Ball and Knead It For 5-10 Minutes or Until It Is Very Soft and Pliable.). |
|
11
Done
|
Wrap the Dough in Plastic Wrap and Let It Sit For an Hour in the Refrigerator. |
|
12
Done
|
the Dough Can Be Made a Day in Advance and Refrigerated. |
|
13
Done
|
Make the Stuffing. |
|
14
Done
|
Peel the Potatoes and Dice Them Into Roughly 1/4-Inch Pieces. |
|
15
Done
|
Heat the 4 Tablespoons Oil in a 10-12? Skillet Over a Medium Flame. |
