Thursday, 21 February 2013

Fat Free Vegan Samosas

I had been really craving samosas. But I wanted healthy, vegan samosas. Luckily my first attempt at a fat free version turned out pretty good. The dough is a bit chewy, but if you are used to fat free recipes it's no big deal. I adapted the recipe from Canadian Living: The Vegetarian Collection. I really enjoy this cookbook and have been able to adapt quite a few of the recipes to be made vegan and oil free.

Fat Free Vegan Samosas 
(recipe adapted from Canadian living cookbook) For original recipe and step by step photos, please click here.

2 cups (500 mL) diced peeled potatoes
1/2 cup (125 mL) diced carrots
2 tbsp (50 mL) water 
1 tsp (5 mL) each fennel and cumin seeds
1 tsp (5 mL) brown or black mustard seeds
1/2 tsp (2 mL) ground turmeric and coriander and fenugreek seeds
1/4 tsp (1 mL) cayenne pepper
1 onion, chopped
2 cloves garlic, minced
1 tbsp (15 mL) grated gingerroot
1/2 tsp (2 mL) salt
1/2 cup (125 mL) frozen peas
3 tbsp (50 mL) lemon juice
2 tbsp (25 mL) chopped fresh coriander

2 cups (500 mL) whole wheat flour *see note
1 tsp (5 mL) cumin seeds (preferably black)
1/2 tsp (2 mL) salt
1/2 cup (125 mL) each cold banana and milk
What to do:

Note: place unripe banana in fridge at least two hours prior to making dough. Using a slightly green banana is best. If a ripe is used the dough will taste like bananas. It is also important not to mash the banana prior to cutting in to flour, or pulsing in food processor. Cut in to small cubes just before adding. 

Making the dough: Using either a food processor or bowl with pastry cutter, combine flour, black cumin seeds and salt. Pulse or cut in cold banana until small beads begin to form. Then add in non-dairy milk and pulse or stir until dough forms in to a large ball. Shape in to disc, wrap tightly and place in fridge for 30 minutes or longer. 

Bring a large pot of water to a boil.  Add the potatoes and carrots and cook for about 10 minutes, until tender. Drain and set aside. 
While the potatoes and carrots are cooking, bring a large frying pan to medium heat, add water and begin to toast fennel, cumin and mustard seeds. Add in turmeric, coriander seeds, fenugreek seeds and cayenne and toast for about 1 minute. Next add onion, garlic, ginger and salt and saute until softened, around 3-5 minutes. Add a tbsp of water at anytime if sticking. Mix in potato, carrots and peas. Then lemon juice and coriander. Set aside and let cool. 
Remove dough from fridge and divide in to 12 pieces. Flour your surface and with a rolling pin, roll dough out in to a pancake shape. Cut the pancake shaped dough in half. Take one of the halves, dab a finger in water and run along cut edge to moisten. Make a cone shape by folding the cut edge in half and press to seal. Cup your hand to hold cone shaped dough comfortably. Fill cone with heaping tbsp of cooled potato mixture. Dab a finger in water again to moisten open inside edges and press to seal. Use a fork to crimp the pressed edges.
Line a cookie sheet with parchment paper and bake in 425°F (220°C) oven. I would preheat the oven around half way or 3/4 the way through hand making the samosas, as that step is quite time consuming. Bake for 15 - 18 minutes (flip after 8 -9 minutes). Serve warm with your favorite chutney or hot sauce.  

*Note: I used whole wheat flour for this recipe. Whole wheat pastry flour may yield better results, but I haven't tried it.