Jackfruit, Cauliflower & Potato Samosas (Vegan)

March 10, 2020 Dina Macki

Samosas were about the one thing that made me miss meat during Veganuary and I was determined to figure out how to enjoy them the vegan way….

While i had heard lots about Jackfruit, when I told my grandmother that I wanted to make it savoury she was by far not impressed! In Zanzibar, it’s typically eaten in its natural form or with coconut milk (surprise, surprise).

Made these, unsure of what to expect and I was pleasantly surprised! Even gave them to true meat eaters who didn’t know the difference! #Sucess

Ingredients:

500g Tinned Jack fruit
2 Large Potatoes
Half a Cauliflower
Handful of Coriander
1 Fresh Green Chilli
1 Fresh Lemon
2 TSP Salt (to your preference)
3 TBSP Garam Masala
2 TSP Turmeric
1 Onion (Cut into small cubes)
60 Sheets of Samosa Pastry
2 TBSP Garlic & Ginger Paste
1.5 litres of vegatable Oil
Flour paste (1 TBSP Flour, 1 TBSP Water Mixed together)

Method:

Drain your Jack fruit and finely chop up the pieces (if easier use a food processor to blitz them, but not completely mince them), then add to your frying pan.
Peel and dice your potatoes, then chop both potatoes cauliflower and chilli into tiny pieces and add along into the fry pan.
Add your garlic & ginger, onions and about 100ml oil and begin to fry the veg on a high heat.
Once the veg begins to soften and sweat add in your turmeric, garam masala & salt and fry on a medium to high heat for another 10 minutes.
While the veg is frying, finely chop your coriander and add to the pan.
Squeeze in your lemon juice, then continuing frying for another 5 minutes.
At this point I test for salt to see if I am happy before taking it off the heat.
To wrap the Samosas, first take a damp cloth and wrap the pastry inside it to stop it from going dry.
Take one sheet of pastry and place on your work surface, followed by placing about table spoon of the filling into the centre at the bottom of the pastry rectangle.
Take the bottom right hand corner and pull it up to the left to close off the filling and form a right angle triangle.
While keeping one finger to hold down that corner, pick up from the bottom left hand corner and pull up to the right side.
You should have the basic shape to your samosa and then you want to basically follow step 10 & 11, folding very tightly till you get to the top.
When you reach the top, dip your finger into the flour paste and spread the paste across the top of the pastry to act as glue and to seal it off.
Once sealed, you need to wrap it in a second layer of pastry. Again starting from from the bottom and folding over each corner till the top.
Once again, seal with the flour paste and then voila! You have a samosa!
Wrap up as many as you can with your mixture and pastry.
Fill up a wok with your oil and place your samosas inside, leaving enough room for them to move around (remember you need to place them in cold oil first).
Turn your hob up to a high heat and wait for the samosas to begin sizzling and cooking.
Turn them around frequently to ensure they brown nicely on each side.
When they are golden you can remove from the heat and place on a plate that has kitchen roll, to allow the excess oil to soak up.
If you can’t fit all your samosas in one pan, once you have fried one batch, allow the oil to cool and then fry the second.
If you want to put some in the freezer, that is fine, but only put uncooked ones in! Cooked ones wont be that nice once they defrost.

Samosas were about the one thing that made me miss meat during Veganuary and I was determined to figure out how to enjoy them the vegan way….

While i had heard lots about Jackfruit, when I told my grandmother that I wanted to make it savoury she was by far not impressed! In Zanzibar, it’s typically eaten in its natural form or with coconut milk (surprise, surprise).

Made these, unsure of what to expect and I was pleasantly surprised! Even gave them to true meat eaters who didn’t know the difference! #Sucess

Ingredients:

500g Tinned Jack fruit

2 Large Potatoes

Half a Cauliflower

Handful of Coriander

1 Fresh Green Chilli

1 Fresh Lemon

2 TSP Salt (to your preference)

3 TBSP Garam Masala

2 TSP Turmeric

1 Onion (Cut into small cubes)

60 Sheets of Samosa Pastry

2 TBSP Garlic & Ginger Paste

1.5 litres of vegatable Oil

Flour paste (1 TBSP Flour, 1 TBSP Water Mixed together)

Method:

Drain your Jack fruit and finely chop up the pieces (if easier use a food processor to blitz them, but not completely mince them), then add to your frying pan.

Peel and dice your potatoes, then chop both potatoes cauliflower and chilli into tiny pieces and add along into the fry pan.

Add your garlic & ginger, onions and about 100ml oil and begin to fry the veg on a high heat.

Once the veg begins to soften and sweat add in your turmeric, garam masala & salt and fry on a medium to high heat for another 10 minutes.

While the veg is frying, finely chop your coriander and add to the pan.

Squeeze in your lemon juice, then continuing frying for another 5 minutes.

At this point I test for salt to see if I am happy before taking it off the heat.

To wrap the Samosas, first take a damp cloth and wrap the pastry inside it to stop it from going dry.

Take one sheet of pastry and place on your work surface, followed by placing about table spoon of the filling into the centre at the bottom of the pastry rectangle.

Take the bottom right hand corner and pull it up to the left to close off the filling and form a right angle triangle.

While keeping one finger to hold down that corner, pick up from the bottom left hand corner and pull up to the right side.

You should have the basic shape to your samosa and then you want to basically follow step 10 & 11, folding very tightly till you get to the top.

When you reach the top, dip your finger into the flour paste and spread the paste across the top of the pastry to act as glue and to seal it off.

Once sealed, you need to wrap it in a second layer of pastry. Again starting from from the bottom and folding over each corner till the top.

Once again, seal with the flour paste and then voila! You have a samosa!

Wrap up as many as you can with your mixture and pastry.

Fill up a wok with your oil and place your samosas inside, leaving enough room for them to move around (remember you need to place them in cold oil first).

Turn your hob up to a high heat and wait for the samosas to begin sizzling and cooking.

Turn them around frequently to ensure they brown nicely on each side.

When they are golden you can remove from the heat and place on a plate that has kitchen roll, to allow the excess oil to soak up.

If you can’t fit all your samosas in one pan, once you have fried one batch, allow the oil to cool and then fry the second.

If you want to put some in the freezer, that is fine, but only put uncooked ones in! Cooked ones wont be that nice once they defrost.