Original spinach samosas have paneer, which is at typical Indian cheese made of cow's milk. This is my vegan version using tofu or any other neutral cheese.
Ingredients for dough:
- 2 cups whole-wheat flour
- 3 tbsp. oil
- ¾ cup cold water or enough to make a stiff dough
- 2 tsp. cumin seeds
- 1 bunch of spinach washed and chopped
- 1 cup tofu
- ⅓ cup of pine-nuts or any nuts
- 1 tablespoon of chopped ginger
- 1 tablespoon of chopped green chili
- 1 teaspoon of cumin seeds
- 1 teaspoon of fennel seeds
- 1 teaspoon of turmeric powder
- 1 teaspoon of cumin powder
- 1 teaspoon of coriander powder
Prepare dough for covering: Combine the whole-wheat flour, oil, and water to make a stiff dough. Cover and let it rest for 30 to 40 minutes covered.
Prepare filling: Place spinach in microwave it for a minute or in a pan and allow it to wilt, squeeze it to remove the water contained in it.
Heat a medium pan add 2 tablespoon of oil. When the oil is hot add the cumin seeds, fennel seed, wait for a few seconds till the cumin and fennel sizzle, add the chopped ginger and green chili, sauté for a few seconds add turmeric powder, cumin powder, coriander powder. Sauté for a few seconds add the tofu. You want to have a dry filling to make the samosa. After the spinach is cooked keep it aside and let it cool.
By baking instead of frying the oil used for making samosa has been cut down. These samosa are a lot less greasy yet the taste has not been compromised. This is a healthier version of samosa.
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