Baked Samosa with spinach and paneer filling
These samosas are baked not deep fried as they usually are. The recipe is at
For outer covering:
1 ½ cup of all purpose flour
⅓ cup of oil
¼ teaspoon of salt
¾ cup of water or enough to make a stiff dough
For filling:
1 bunch of spinach washed and chopped
1 cup paneer
⅓ cup of pine-nuts or any nuts
1 tablespoon of chopped ginger
1 tablespoon of chopped green chili
1 teaspoon of cumin seeds
1 teaspoon of fennel seeds
1 teaspoon of turmeric powder
1 teaspoon of cumin powder
1 teaspoon of coriander powder
4 tablespoon of oil
1 teaspoon of salt
¾ cups of water.
Combine the all purpose flour, oil, salt and water to make a stiff dough. Cover and let it rest for 30 to 40 minutes covered.
Add 1 teaspoon of salt to the spinach microwave it for a minute and allow it to wilt for 15 minutes, squeeze it to remove the water contained in it.
To a pan on medium heat add 4 tablespoon of oil. When the oil is hot add the cumin seeds, fennel seed, wait for a few seconds add the chopped ginger and green chili, saute for a few seconds add turmeric powder, cumin powder, coriander powder saute for a few seconds add the paneer add a little water cover and cook for a few minutes add the spinach and cook for 5 minutes. Add water as need to prevent the pan from burning at the bottom. You want to have a dry filling to make the samosa. After the spinach is cooked it aside and let it cool. When it is cool assemble the samosa as shown in the video
By baking instead of frying the oil used for making samosa has been cut down. These samosa are a lot less grease yet the taste has not been compromised. This is a healthier version of samosa.
Samosa with red lentils and spinach (vegan and gluten free): easy samosa recipe
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How to Make Samosa | Perfect Samosa Recipe
Learn how to make traditional Punjabi samosa with crispy and flaky crust. This samosa recipe stuffed with delicious potato filling (aloo stuffing). This amazing dish is one of the most popular Indian dishes around the world, and you can see why. It may seem difficult to make, but if you follow this recipe you will see it is pretty easy.
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This recipe makes 12-14 samosas
Ingredients:
For the dough:
2 cups (250g) Flour
1/4 cup (60ml) Oil or melted ghee
1/4 cup (60ml) Water
1/2 teaspoon Salt
For the filling:
2 tablespoons Oil
3 Potatoes, boiled (500g)
1 cup (150g) Green peas, fresh or frozen
2 tablespoons Coriander leaves, chopped
1 Green chili, finely chopped
8-10 Cashews, crushed (optional)
2-3 Garlic cloves, crushed
1 tablespoon Ginger paste
1 teaspoon Coriander seeds, crushed
1/2 teaspoon Garam masala
1 teaspoon Chili powder
1 teaspoon Cumin seeds
1 teaspoon Turmeric
1 tablespoon Lemon juice
Salt to taste
1/4 cup (60ml) Water
Directions:
1. Make the dough: in a large mixing bowl, mix flour and salt. Add the oil and then start mixing with your fingers, rub the flour with the oil until the oil is well incorporated. Once incorporated, the mixture resembles crumbs.
2. Start adding water, little by little and mix to form a stiff dough (the dough shouldn’t be soft). Cover the dough and let rest for 30 minutes.
3. Meanwhile make the filling: roughly chop/mash boiled potatoes, set aside. Heat oil in a large pan, add cumin seeds, coriander seeds, chili powder, turmeric and garam masala, cook for 30-60 seconds to release the flavours. Add crushed garlic, ginger paste, chopped green chili and cook for 1 minute. Add chopped onion and sauté for 3-4 minutes. Add chopped potatoes, green peas, lemon juice, water and salt, cook for 4-5 minutes, stirring frequently. Add crushed cashew and cook for 1 minute more.
4. Turn the heat off, add chopped coriander leaves, stir well and set aside to cool.
5. Shape the samosas: Once the dough has rested, give it a quick knead. Then divide the dough into 6-7 equal parts. Shape into balls.
6. Start working with one ball at the time, keep the remaining dough balls covered all the time. Roll out each ball into an oval, about 6-inches long and 4inches wide. Then cut it into two parts. Coat the edges of each semicircle with water. Pick the two corners of the semicircle and bring them together, edges overlapping slightly, to form a cone. Press down on the seam to stick it. Fill the samosa with the potato filling, around 1-2 tablespoons. Don't overfill the samosa. Now, brush the edges again with water, then pinch the edges and seal the samosa. Repeat same process with the remaining dough and filling, keep filled samosa covered with a moist kitchen towel while working.
7. Fry the samosa: heat oil to 350F (175C). Drop the samosas into hot oil, 4-5 pieces at the time. Reduce the heat to medium. Fry for 4-5 minutes, until golden and crisp.
8. Drain on paper towels before serving. Serve with your favorite sauce.
Notes:
• Traditionally samosa dough made with ajwain seeds (carom seeds), I couldn’t find it, so I skipped this step. I you want use ajwain seeds, add it the flour mixture when making the dough.
• Don’t fry the samosas in too hot oil. Add the samosa to hot oil (350F/175C), after 1 minutes, reduce the heat to medium-low.
• If you want to bake the samosas: brush each samosa generally with oil. Bake in preheated 350F (175C) for 30-40 minutes, until golden.
• You can freeze the samosa after filling and shaping it.
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चीज़ी स्पिनॅच चिकन समोसा | Cheesy Spinach Chicken Samosa | Sanjeev Kapoor Khazana
Try this decadent samosa loaded with cheese, spinach and chicken mince and enjoy your evening snack time.
CHEESY SPINACH CHICKEN SAMOSA
Ingredients
¼ cup cream cheese
1 cup shredded spinach leaves
300 grams chicken mince (keema)
6-8 samosa patti
6-8 tbsps grated processed cheese
1½ tbsps oil + for deep frying
1½ tbsps finely chopped garlic
2-3 green chillies, chopped
1 medium onion, finely chopped
Crushed black peppercorns to taste
Salt to taste
A pinch of red chilli powder
¼ tsp turmeric powder
¼ tsp cumin powder
½ tsp coriander powder
Refined flour slurry as required
Method
1. Heat oil in a non-stick pan. Add garlic, green chillies, onion and crushed black peppercorns and sauté for 1-2 minutes.
2. Add chicken mince, mix and sauté on high heat for 2-3 minutes. Add red chilli powder, turmeric powder, cumin powder and coriander powder and mix well. Cook till the moisture evaporates.
3. Take the pan off the heat, transfer the chicken mixture into a bowl. Add spinach leaves and cream cheese and mix well. Set aside to cool to room temperature.
4. To make the samosa, take a samosa patti and place a portion of the mixture on one end and sprinkle 1 tbsp of the processed cheese. Start folding into triangle and seal the edge with slurry.
5. Heat sufficient oil in a kadai. Gently slide the samosas into the hot oil and deep fry till golden brown and crisp. Drain on an absorbent paper.
6. Serve hot
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Best Vegetable Samosa Recipe | Veg Samosa | Tasty Samosa Recipe | Samosa | Learn Samosa Step-By-Step
This Vegetable Samosa Recipe is one that has been handed down generations to my sister-in-law and she has been kind enough to share it with us all. Once you eat these samosa, you will not want to eat any others....they are that tasty!
The video may seem long, but it has some important steps included to make the best samosa ever, so watch until the end. If you want to learn how to make Samosa for beginners, you're on the right video tutorial!
And to make life a little easier, we use ready made pastry as it turns out very crispy when fried!
00:00 Intro
01:33 Ingredients for Vegetable Samosa
02:14 To Stick Samosa Pastry
02:24 How to Make Vegetable Samosa Filling
06:01 About Samosa Pastry
07:10 How to Prepare Samosa Pastry
09:08 How Vegetable Samosa Filling Should Look
09:26 How To Make Samosa Pastry Binding Paste
09:38 How to Fold Samosa Step-By-Step
12:38 Can You Freeze Samosa Before Frying Them?
12:45 How to Fry Samosa
⬇️⬇️⬇️⬇️ RECIPE BELOW ⬇️⬇️⬇️⬇️
VEGETABLE SAMOSA INGREDIENTS
5oz Mixed Vegetables – Peas, Corn, Carrots, Beans
3oz Frozen Corn
8oz Frozen Peas
1 lb Boiled Potatoes (Red Skinned)
4 oz Small Onion Finely Chopped
5 Tbspn Finely Chopped Coriander
2 Tbspn Oil
2 Tbspn Lemon Juice
¼ tspn Whole Cumin Seeds
1 ½ tspn Salt
½tspn Red Chili Powder
1 tspn Garam Masala
¼ tspn Turmeric
2 tspn Ginger-Garlic-Chili Paste
½ tspn Sugar (or to taste)
For the Paste:
¼ Cup Plain Flour
4 Tbspn Water
And 60 - 80 Samosa Pastry (as we will use double pastry)
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