Equipment
* optional
Ingredients
Pastry Dough
- 250 g plain flour
- 45 ml vegetable oil
- 100 ml water, room temperature
- 3 g salt
- 2 g carom seeds
Spinach & Cheese Filling
- 200 g fresh spinach, washed and roughly chopped
- 100 g low-moisture mozzarella cheese, grated
- 100 g paneer, crumbled
- 1 yellow onion, finely chopped
- 2 garlic, minced
- 5 g fresh ginger, minced
- 1 green chilli, finely minced
- 2 g garam masala
- 2 g salt
- 15 ml vegetable oil
Frying
- 500 ml vegetable oil
Nutrition (per serving)
Method
In a mixing bowl, rub the 45ml of vegetable oil into the plain flour, salt, and carom seeds until the mixture resembles coarse breadcrumbs. Gradually add water and knead into a firm, stiff dough. Cover with a damp cloth and let it rest for 30 minutes.
Heat 15ml of vegetable oil in a skillet over medium heat. Add the chopped onion, ginger, garlic, and green chilli. Saute for 3-4 minutes until the onions soften and become translucent.
Add the chopped spinach to the skillet along with the garam masala and salt. Cook for 5 minutes until the spinach is completely wilted and all excess moisture has evaporated. Transfer the mixture to a bowl and let it cool completely.
Once the spinach mixture is cool to the touch, mix in the grated mozzarella and crumbled paneer. Stir until evenly distributed.
Divide the rested dough into 6 equal portions and roll them into smooth balls. On an un-floured surface, roll each ball into a thin oval shape about 15cm long. Cut each oval in half horizontally to create 12 semi-circles.
Take one semi-circle, wet the straight edge with a little water, and fold it into a cone shape, overlapping the wet edges to seal firmly. Fill the cone with 2 tablespoons of the spinach and cheese mixture. Wet the open edges, pinch them together, and crimp or fold to seal completely.
Pour the frying oil into a heavy-bottomed pot and heat it to 160C/320F over medium-low heat.
Gently drop 3-4 samosas into the oil. Fry slowly for 10-12 minutes, turning occasionally, until the pastry is uniformly golden brown and crisp. Remove with a slotted spoon and drain on paper towels. Repeat with the remaining samosas.
Chef's Notes
- Temperature control is paramount for samosas. If the oil is too hot, the outside will brown before the inside layers of pastry can cook through, leaving a doughy interior.
- Substituting half the paneer with feta adds a brilliant salty tang that pairs beautifully with the earthy spinach.
- For an extra layer of flavor, toast your spices lightly in the hot oil before adding the aromatics during the filling preparation.
- Do not skip resting the dough; this allows the gluten strands to relax, making it significantly easier to roll out without shrinking back.
Storage
Refrigerator: 3 days — Store in an airtight container lined with paper towels to absorb excess moisture.
Freezer: 2 months — Freeze un-fried samosas on a baking sheet before transferring to a freezer bag. Fry directly from frozen, adding an extra 3-4 minutes to the fry time.
Reheating: Bake in a preheated oven at 180C/350F for 8-10 minutes until heated through and crispy.
