If you want to have a different bursting with flavours samosa, have a try at this recipe I came up with that will leave your mouth wondering how something can be so YUMMY as you keep wanting more and more. The feta cheese melts into the spinach leaving you with a mellow tasting samosa complemented by the delicate flavour of the dhania and the cumin. You can include more chili to your desired taste and enjoy every bite!
Ingredients for the dough:
400 gm All purpose flour(approx. 3 cups heaped)
240 ml Water (1 cup)
1 pinch Salt(Large)
- In a large mixing bowl, put the flour, salt, water and a little oil and mix till all the water is absorbed and the surface of the bowl is dry and the dough doesn’t stick.
- Work the dough for about 2 minutes or till it has a smooth surface when you form a ball. It should at this stage be medium firm when you poke your finger in it. Cover the dough with a wet kitchen towel or plastic wrap and make sure no part of the dough is exposed to air.
- Leave to rest for at least 30 min at room temperature. This is to allow the gluten to rest, failure to which the dough will be elastic and cant be rolled. The longer the better
- After the rest period divide the dough into small equal balls roughly the size of a golf ball max. 50gm should be enough.
- Preheat a thick bottomed pan and leave the heat on medium.
- Roll the ball to round shape till its thin but take care it doesn’t tear. Dust the surface with flour as you roll the dough to avoid it from sticking on the surface.
- Cook the rolled up dough on the preheated pan for a few seconds on each sides til it gets firm but not fully cooked. Set aside.
- Repeat this process till all the dough is done.
- Neatly arrange the prepared wraps and cut into two awaiting preparation into samosa.
Ingredients for the spinach:
2 bunch Spinach
1 Onion-Fine chopped
Small piece Root Ginger-Chopped
3 cloves Garlic-Crushed
1/2 tsp Cumin seeds
100gm Feta Cheese-Diced small
Chopped Chili(optional but highly recommended)
Salt and pepper
1.Blanch the spinach in boiling salty water for 2 minutes then drain and cool under cold running water.
When cooled, shred the spinach using a sharp knife into small pieces.
2.Cook the onion, ginger, garlic and cumin seeds in little oil until soft(about 2 minutes). Add the cut spinach and mix into the onion mix and allow to cook for about 2 minutes max. Turn off the heat.
3.Add salt and pepper,chilis(optional) to taste as well as the diced feta cheese and coriander. Stir to ensure all is mixed through.
Allow to cool completely.
For the Assembling…
- 1.I suggest you first fold all the necessary pockets first then fill them with the cooled spinach with a small spoon, but leave room to be able to cover the samosa.
- 2.Seal the pockets and arrange them neatly awaiting the frying.
You can freeze them at this state and fry them as desired.
- 3.If you have some of the pastry left over, cut ready to be used at another time and freeze while covered tightly with a cling film(plastic wrap).
- 4.When frying, heat oil in a suitable deep pan/pot and allow the oil to heat up. To test the heat of the oil, sprinlke with a few drops of water and the sound produced should not be too loud and the bubbling effect with the water reacting with oil should be medium fast. Cook a small piece of the dough and it should cook within one minute to golde brown.
- 5.If the oil starts to smoke, its too hot and you would want to let it cool down by reducing the heat. Too hot oil will cook the outside and the inside will be uncooked especially when cooking frozen
- 6.When cooking, dont over fill the pan as it will cool the oil to temparatures that will be too low to cook the samosas well. Cook a few at a time.
- 7.When cooked to golden brown, remove from the oil and allow to cool and drain off any excess oil over a paper towel.
- 8.A good samosa should have a crispy thin pastry and with very minimal oil.
Click here for full pictorial guide on how to make samosas.
The trick to good samosas is in the frying. Cooking them should take about 2 minutes to cook with the oil at the right temperature. While cooking, the oil should bubble gently as the cooking takes place.
When removing from the heat, drain off excess oil and the samosa should be free from oil and crispy.
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