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Samosa aux épinards

Serves : 4 people
Preparation : 30 minutes
Cooking : 30 minutes

Ingredients

Instructions

  • Preparing the dough
    • In a mixing bowl, combine the flour, ghee, and a pinch of salt. Mix the ingredients with your hands, then add one to two tbsp of warm water. Knead until you have a firm dough, then shape it into a ball. Let it rest at room temperature while you prepare the filling.
  • Preparing the stuffing
    • Rinse the spinach thoroughly under running water, and trim off the tough stems.
    • Steam the spinach for 10 minutes. Once cooked, drain it in a colander, pressing it with the back of a tbsp, then dice it.
    • Rinse and peel the potatoes, cut them into large cubes, and cook them in boiling water for 10 minutes.
    • Mash the potatoes with a potato masher or a fork.
    • In a skillet, heat a little ghee or cooking oil, then fry the mustard seeds, chili pepper, and cumin for one minute. Stir constantly so the spices don't burn.
    • Add the mashed potatoes and chopped spinach, and mix thoroughly. Season with salt and pepper to taste.
  • Assembling and cooking samosas
    • Divide the dough into balls about the size of a ping-pong ball, and roll out each ball with a rolling pin to form discs that are as round as possible, about 15 cm in diameter.
    • Place a tbsp of filling on each disc, spread it out slightly, and gently seal the edges without piercing the dough.
    • Press the edges of the turnover together with your fingers to seal it tightly. For a neater finish, you can run the tines of a fork along the edge, then trim any uneven edges with a serrated pastry wheel.
    • Heat a generous amount of oil or ghee in a skillet or deep fryer. When the oil is hot, carefully place the samosas in it and fry them until golden brown on both sides. I said golden brown, not burnt, so keep a close eye on them!
      The Chef’s Tip
      To succeed at this step, you’ll need:
      1) enough oil: this is deep-frying, so you need at least half a centimeter of oil at the bottom of your pan, and ideally a deep pool of oil where you can submerge the samosas completely. If you skimp on the oil, these fritters won’t cook properly and will just blacken in spots…
      2) Heat the oil thoroughly before adding the samosas; otherwise, they won’t brown properly and will absorb more oil. Check out the article "post_title" to easily tell if your oil is ready.

    • Once the samosas are golden brown, remove them from the oil and let them drain on paper towels. Serve them piping hot.

    • Notes

    These spinach samosas are traditionally served with chutney.