Crispy Spinach Samosa: A Flavorful Indian Snack You Can’t Resist!
Crispy, spicy, and irresistible! These spinach samosas are a perfect vegetarian snack that blends flavor and nutrition in every bite.
Equipment
- 1 Frying Pan
- 1 Rolling Pin
- 1 Bowl for dough
- 1 Pan for sautéing
- 1 Paper towels for draining excess oil
Ingredients
- 2 cups all-purpose flour
- 4 tbsp oil (sunflower for crispiness)
- 1 tsp ajwain (carom seeds)
- ½ cup water
- 2 cups chopped spinach (fresh or frozen)
- 1 boiled potato (mashed)
- 1 tsp cumin seeds
- 1 tbsp ginger-garlic paste
- 1 tsp garam masala
- ½ tsp turmeric
- Salt to taste
- Oil for frying
Instructions
- Make the dough: In a bowl, mix flour, ajwain, and oil. Rub with fingers until it feels like breadcrumbs. Slowly add water and knead into a stiff dough. Cover with a damp cloth for 20 minutes.
- Prep the filling: Heat oil in a pan. Add cumin seeds and let them sizzle. Add ginger-garlic paste and sauté for 1 minute. Add spinach, mashed potato, turmeric, garam masala, and salt. Cook for 5–7 minutes. Let it cool.
- Shape the samosas: Roll dough into a 6-inch circle, cut in half to form two semicircles. Fold one edge into a cone, stuff with filling, and seal with water.
- Fry: Heat oil in a pan. Test with a dough scrap—if it floats, fry the samosas until golden-brown and crispy. Drain on paper towels.
Notes
- If you want a lighter version, you can bake the samosas at 375°F for 25-30 minutes instead of frying.
- For a variation, try adding paneer or cheese to the filling for a creamy twist.