Spinach and Cheese Samosa Recipe
This Spinach and Cheese Samosa Recipe will teach you how to make delicious and crispy samosas filled with a flavorful mixture of spinach and cheese.
Note: You can adjust the spices according to your taste preferences.
- 2 cups all-purpose flour
- 1/4 cup semolina
- 1/4 cup ghee (clarified butter)
- 1/2 teaspoon salt
- 1/2 teaspoon carom seeds
- 1/2 cup water
- 2 cups spinach, blanched and chopped
- 1/2 cup paneer (Indian cottage cheese), crumbled
- 1/4 cup onion, finely chopped
- 1 green chili, finely chopped
- 1/2 teaspoon ginger, grated
- 1/2 teaspoon cumin seeds
- 1/2 teaspoon garam masala
- 1/4 teaspoon turmeric powder
- 1/2 teaspoon red chili powder
- 1/2 teaspoon amchur powder (dried mango powder)
- 1/4 teaspoon chaat masala
- 2 tablespoons fresh cilantro, chopped
- Oil (for frying)
- Rolling pin
- Frying pan
- Mixing bowl
- Slotted spoon
Prepare the dough
Step 1:In a mixing bowl, combine the all-purpose flour, semolina, ghee, salt, carom seeds, and water. Knead the dough until it becomes smooth and pliable. Cover it with a damp cloth and let it rest for 30 minutes.
Prepare the filling
Step 2:In a pan, heat oil and add cumin seeds. Once they splutter, add chopped onions, green chili, and grated ginger. Sauté until the onions turn translucent. Add chopped spinach and cook until wilted. Remove from heat and let it cool. In a bowl, combine the spinach mixture, crumbled paneer, garam masala, turmeric powder, red chili powder, amchur powder, chaat masala, and fresh cilantro. Mix well.
Shape and fill the samosas
Step 3:Divide the dough into equal-sized balls. Roll each ball into a thin oval shape. Cut the oval in half. Take one half and fold it into a cone shape, overlapping the edges. Seal the edges using a paste made of flour and water. Fill the cone with the spinach and cheese filling. Seal the top of the cone using the flour-water paste. Repeat the process for the remaining dough and filling.
Fry the samosas
Step 4:Heat oil in a frying pan. Fry the samosas on medium heat until they turn golden brown and crispy. Remove them from the oil and drain on a paper towel to remove excess oil. Serve hot with chutney or ketchup.