Spinach And Paneer Samosa Recipe With Figaro Pure Olive Oil
A vegetarian Indian recipe with whole wheat flour, tablespoons sooji (semolina/ rava), tablespoons figaro pure olive oil. Ready in 1h, serves 5.
Curated byAarav Mehta🇮🇳
Instructions
23 steps- 1
Method To make the doughPrepare the dough by mixing together the flour, salt, oil and ajwain/ carom seeds to form a mixture of coarse crumbs
whole wheat flour(1 cup)ajwain (carom seeds)(1/4 teaspoon)salt - to tastesalt - to taste - 2
Add in water to the dough a little at a time to make a soft and firm dough
water - to knead - 3
Once the dough comes together knead it continuously for 2-3 minutes and cover it with a moist muslin cloth
water - to knead - 4
Allow the dough to rest for about 15-20 minutes
- 5
Method for the stuffing of spinach paneer samosasHeat oil in a pan; add in the chopped spinach and saute on high heat until the spinach softens
spinach - washed and finely chopped(1 cup)paneer (homemade cottage cheese) - crumbled(1 cup)green chillies - finely chopped(2) - 6
Once the spinach has softened and all the water is evaporated, turn off the heat
water - to kneadspinach - washed and finely chopped(1 cup) - 7
Allow the spinach to cool completely
spinach - washed and finely chopped(1 cup) - 8
Once the spinach has cooled combined all the filling ingredients along with the sauteed spinach
spinach - washed and finely chopped(1 cup) - 9
Check the salt and spice levels and adjust to suit your taste
salt - to tastesalt - to taste - 10
Keep this aside
- 11
Method to Fill and Make the SamosasFill a small cup with water and keep aside; this will be used for sealing the edges of the cone
water - to knead - 12
On a floured surface, roll each portion into 3 inch diameter circle and cut each circle into half
whole wheat flour(1 cup) - 13
Spread the water lightly all along the edge of the circle, fold into a cone
water - to knead - 14
Place one or two tablespoons of spinach paneer filling in the center and seal the edges
tablespoons sooji (semolina/ rava)(2)tablespoons figaro pure olive oil(2)spinach - washed and finely chopped(1 cup)paneer (homemade cottage cheese) - crumbled(1 cup) - 15
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
- 16
Continue to make similar cone shaped samosas
- 17
Method to Deep fry the SamosaHeat pure olive 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
tablespoons figaro pure olive oil(2)figaro pure olive oil - for deep frying - 18
Turn the samosas around in the oil once they come floating to the top
- 19
Fry them till they turn into a light golden-brown colour on all sides
- 20
Keep the heat on medium all along
- 21
High heat can brown the crust faster but not make the crust crispier
- 22
Continue the procedure with the remaining filled cones and drain them on absorbent paper
- 23
Once done, remove them from the oven and allow it to rest for about 5 minutes before serving Spinach and Paneer Samosas hot with green chutney or tamarind chutney
spinach - washed and finely chopped(1 cup)paneer (homemade cottage cheese) - crumbled(1 cup)green chillies - finely chopped(2)
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Spinach And Paneer Samosa Recipe With Figaro Pure Olive Oil
A vegetarian Indian recipe with whole wheat flour, tablespoons sooji (semolina/ rava), tablespoons figaro pure olive oil. Ready in 1h, serves 5.
Curated byAarav Mehta🇮🇳
Estimated Nutrition Highlights
Interactive Servings Scaler
Scale the servings dynamically to update the ingredient checklist counts.
Ingredients Checklist
Directions
23 steps- 1
Method To make the doughPrepare the dough by mixing together the flour, salt, oil and ajwain/ carom seeds to form a mixture of coarse crumbs
whole wheat flour(1 cup)ajwain (carom seeds)(1/4 teaspoon)salt - to tastesalt - to taste - 2
Add in water to the dough a little at a time to make a soft and firm dough
water - to knead - 3
Once the dough comes together knead it continuously for 2-3 minutes and cover it with a moist muslin cloth
water - to knead - 4
Allow the dough to rest for about 15-20 minutes
- 5
Method for the stuffing of spinach paneer samosasHeat oil in a pan; add in the chopped spinach and saute on high heat until the spinach softens
spinach - washed and finely chopped(1 cup)paneer (homemade cottage cheese) - crumbled(1 cup)green chillies - finely chopped(2) - 6
Once the spinach has softened and all the water is evaporated, turn off the heat
water - to kneadspinach - washed and finely chopped(1 cup) - 7
Allow the spinach to cool completely
spinach - washed and finely chopped(1 cup) - 8
Once the spinach has cooled combined all the filling ingredients along with the sauteed spinach
spinach - washed and finely chopped(1 cup) - 9
Check the salt and spice levels and adjust to suit your taste
salt - to tastesalt - to taste - 10
Keep this aside
- 11
Method to Fill and Make the SamosasFill a small cup with water and keep aside; this will be used for sealing the edges of the cone
water - to knead - 12
On a floured surface, roll each portion into 3 inch diameter circle and cut each circle into half
whole wheat flour(1 cup) - 13
Spread the water lightly all along the edge of the circle, fold into a cone
water - to knead - 14
Place one or two tablespoons of spinach paneer filling in the center and seal the edges
tablespoons sooji (semolina/ rava)(2)tablespoons figaro pure olive oil(2)spinach - washed and finely chopped(1 cup)paneer (homemade cottage cheese) - crumbled(1 cup) - 15
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
- 16
Continue to make similar cone shaped samosas
- 17
Method to Deep fry the SamosaHeat pure olive 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
tablespoons figaro pure olive oil(2)figaro pure olive oil - for deep frying - 18
Turn the samosas around in the oil once they come floating to the top
- 19
Fry them till they turn into a light golden-brown colour on all sides
- 20
Keep the heat on medium all along
- 21
High heat can brown the crust faster but not make the crust crispier
- 22
Continue the procedure with the remaining filled cones and drain them on absorbent paper
- 23
Once done, remove them from the oven and allow it to rest for about 5 minutes before serving Spinach and Paneer Samosas hot with green chutney or tamarind chutney
spinach - washed and finely chopped(1 cup)paneer (homemade cottage cheese) - crumbled(1 cup)green chillies - finely chopped(2)
Rate this recipe
