Samosas with Spinach & Cottage Cheese Filling
Samosas with Spinach & Cottage Cheese Filling is a healthier twist to the regular samosa. You can bake or fry these samosa. They make a great Party appetizers or as a evening snack.
The Samosas with Spinach & Cottage Cheese Filling recipe is a delicious snack that can be served as a tea time snack along with some ginger chai or as an appetizers for your parties. Serve it along with a Green Mint Chutney and Date Tamarind Chutney as dips to go along with these samosas.
Here are more snack recipes to try
Note: When you use whole wheat flour, the samosas stay crisp when hot and does become soft when cold. If this happens, you can place the samosas back in the oven and bake on low it so it turns hot and crisp again
20 M
40 M
60 M
5 Servings
Ingredients
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Ingredients For the dough
- 500 grams Whole Wheat Flour
- 50 grams Sooji (Semolina/ Rava)
- 1/4 cup Ghee
- 1/4 teaspoon Ajwain (Carom seeds)
- Salt , to taste
- Water , to knead Ingredients for the Stuffing
- 500 grams Spinach , washed and finely chopped
- 250 grams Paneer (Homemade Cottage Cheese) , crumbled
- 2 Green Chillies , finely chopped
- 1/2 teaspoon Garam masala powder
- 1 teaspoon Chaat Masala Powder
- Salt , to taste
- Oil , as needed to deep fry or to brush while baking
How to make Samosas with Spinach & Cottage Cheese Filling
Method To make the doughPrepare the dough by mixing together the flour, salt, ghee and ajwain/ carom seeds to form a mixture of coarse crumbs. Add in water to the dough a little at a time to make a soft and firm dough. Once the dough comes together knead it continuously for 2-3 minutes and cover it with a moist muslin cloth. Allow the dough to rest for about 15-20 minutes.
Heat oil in a pan; add in the chopped spinach and saute on high heat until the spinach softens. Once the spinach has softened and all the water is evaporated, turn off the heat. Allow the spinach to cool completely.
Once the spinach has cooled combined all the filling ingredients along with the sauteed spinach. Check the salt and spice levels and adjust to suit your taste. Keep this aside.
Fill a small cup with water and keep aside; this will be used for sealing the edges of the cone. On a floured surface, roll each portion into 3 inch diameter circle and cut each circle into half.
Spread the water lightly all along the edge of the circle.
Place one or two tablespoons of spinach paneer filling in the center and fold the circle into half to make a half moon shape. Press to seal the edges of the samoas and use a fork and press on the edges of the dough to get the forked marks. Continue to make similar filled half moon shaped samosas.
Heat oil in a heavy bottomed pan for deep frying on medium heat; gently slip in a couple of samosas into the frying pan and allow them to fry on medium heat. Turn the samosas around in the oil once they come floating to the top.
Fry them till they turn into a light golden-brown color on all sides. Keep the heat on medium all along. High heat can brown the crust faster but not make the crust crispier. Continue the procedure with the remaining filled cones and drain them on absorbent paper.
If you plan to bake the Spinach Paneer Samosa; preheat the oven to 200 C. Arrange the samosas on a baking tray, brush the samosa with more ghee or oil on all sides.
Place the filled samosas in the preheated oven and cook for 10-15 minutes. The samosas need to be turned once or twice during baking. Bake them until they are evenly browned on all sides.
Once done, remove them from the oven and allow it to stand for about 5 minutes before serving Spinach and Paneer Samosas hot with tomato sauce, green chutney or tamarind chutney.
