Recipe by PUMBSTER
"Quick vegetarian samosas with a curried garbanzo bean filling. You can adjust the amount of curry paste according to your taste."
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3 (19 ounce) cans
garbanzo beans, drained
frozen puff pastry, thawed
all-purpose flour for dusting
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.
Tasty, but nothing like any samosa I've ever had.
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.
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.
Wonderful recipe!! Have made it several times. Sometimes, I make just the filling, and serve it with warm wheat or jalapeno tortillas. Everyone who has tried it has liked it.
I did doctor this up a bit and used peas and potatoes and carrots only in my curry mixture. They do taste good and are usually all gone quickly!!! They go well with a tamarind chutney sauce.. Make sure you taste your seasonings before cooking and I add some fresh cilantro to the mixture as well.
The filling was really easy & very tasty. Some reservations about the use of pastry crust; although that also made it very easy to make.
I rather liked this. It's very simple, and it re-heats well too, although it tastes nothing like the Samosa's I've eaten previously. The main problem was that the filling refuses to stay in the pastry while you eat it, because there was nothing to hold it together; I don't know how one would fix that, though. Also, I prefer my food to have a bit more kick, so next time I'll up the curry or add pepper flakes or something.
* Percent Daily Values are based on a 2,000 calorie diet.
Easy Veggie Samosas
Serving Size: 1/9 of a recipe
Servings Per Recipe: 9
Amount Per Serving
Calories from Fat: 308
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