Spinach Mushroom Samosas Recipe

Spinach Mushroom Samosas Recipes

Ingredients :


2 cups whole wheat flour

1 tsp salt

2 tbsp safflower oil

3/4 cup water


1 tbsp safflower oil

1/2 cup chopped onion

1 cup sliced button mushrooms

1 tbsp cumin seeds

1 tsp ground coriander

1 tsp turmeric

1 tbsp freshly ground ginger

1/2 tsp black pepper

1 tsp black pepper

1 tsp sea salt

1 cup firm tofu, mashed

1 pound spinach, torn into small pieces with stems removed

6 medium red potatoes, peeled, boiled and mashed

Method :

To make dough, mix flour, salt, and oil, adding water gradually as needed to form a stiff dough. Cover and let rest for about 20 minutes. In a medium skillet, heat oil and sauté chopped onion and mushrooms until golden. Add cumin seeds, coriander, turmeric, ginger, pepper and salt. Cook for about 1 minute. Stir in tofu and sauté for about 5 minutes. Add spinach and cook just until spinach turns bright green and begins to wilt. Remove from heat and let cool. In a medium mixing bowl, combine cooled spinach and tofu mixture with mashed potatoes. Mix well. Preheat oven to 375C. Divide dough into 10 balls and roll into thin circles about 4 inches in diameter, adding flour as needed. Spoon filling into center of each circle of dough. Moisten dough edge with water and fold circle in half, pinching edges together firmly with fingers or fork to seal. Lightly coat a cookie sheet with oil and arrange samosas on the sheet so they are not touching. Bake at 375C for 30-40 minutes, or until golden brown. Serve hot.

These tasty, traditional Indian pastries are baked instead of fried for a substantial savings in fat and calories. Serve them as appetizers or spicy side dishes.

Serves 10

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