1 pound spinach, torn into small pieces
with stems removed
6 medium red potatoes, peeled, boiled and
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.
traditional Indian pastries are baked instead of fried for a substantial
savings in fat and calories. Serve them as appetizers or spicy side