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Spinach and Paneer Samosa Recipe with Figaro Pure Olive Oil
Embark on a delightful culinary journey with these crisp, golden-brown Spinach and Paneer Samosas. Filled with tender spinach, homemade paneer, and a blend of warm spices, these samosas are wrapped in a flaky crust, deep-fried to perfection in Figaro Pure Olive Oil. Serve them hot with a tangy green chutney or a sweet tamarind dip for an authentic Indian snacking experience!
Ingredients
Ingredient | Quantity |
---|---|
Whole Wheat Flour | 1 cup |
Sooji (Semolina/Rava) | 2 tablespoons |
Figaro Pure Olive Oil (for dough) | 2 tablespoons |
Ajwain (Carom Seeds) | 1/4 teaspoon |
Salt | To taste |
Water | As needed (for kneading) |
Spinach (washed, finely chopped) | 1 cup |
Paneer (crumbled) | 1 cup |
Green Chilies (finely chopped) | 2 |
Garam Masala Powder | 1/2 teaspoon |
Chaat Masala Powder | 1 teaspoon |
Figaro Pure Olive Oil (for frying) | As needed |
Preparation and Cooking Time
Preparation Time | Cook Time | Total Time | Servings |
---|---|---|---|
20 minutes | 40 minutes | 60 minutes | 5 |
Instructions
Step 1: Preparing the Dough
- In a large mixing bowl, combine the whole wheat flour, semolina, salt, and carom seeds.
- Pour in 2 tablespoons of Figaro Pure Olive Oil and rub it into the flour mixture until it resembles coarse crumbs.
- Gradually add water, a little at a time, kneading the dough until it becomes soft and firm.
- Once the dough is smooth, knead for 2-3 more minutes, cover with a moist muslin cloth, and allow it to rest for 15-20 minutes.
Step 2: Preparing the Spinach and Paneer Filling
- In a frying pan, heat a small amount of Figaro Pure Olive Oil and add the chopped spinach.
- Sauté on high heat until the spinach wilts and all moisture evaporates. Remove from heat and let the spinach cool completely.
- Once cooled, add the crumbled paneer, green chilies, garam masala, and chaat masala to the spinach, mixing well. Season with salt to taste, adjusting the spices if desired, and set aside.
Step 3: Assembling the Samosas
- Divide the dough into small balls and roll each ball into a 3-inch diameter circle on a floured surface.
- Cut each circle in half, creating two semicircles. Dab a bit of water along the edges of each semicircle to help seal.
- Form a cone by folding the semicircle, pressing the edges to seal.
- Spoon one or two tablespoons of spinach and paneer filling into the cone. Seal the top edge by pressing down firmly, and use a fork to press along the edge for a decorative finish.
Step 4: Frying the Samosas
- In a heavy-bottomed pan, heat Figaro Pure Olive Oil for deep frying on medium heat.
- Gently slide a few samosas into the hot oil, frying them on medium heat until they float and reach a light golden-brown color on all sides. Avoid high heat, which can cause the samosas to brown quickly without crisping properly.
- Remove the fried samosas with a slotted spoon and drain on absorbent paper towels.
Step 5: Serving
Let the samosas cool slightly for about 5 minutes before serving. Pair with a refreshing green chutney or tangy tamarind sauce for the perfect dip.
Nutritional Information (per serving)
Nutrient | Amount |
---|---|
Calories | Approx. 220 kcal |
Protein | 7g |
Carbohydrates | 30g |
Fat | 9g |
Fiber | 3g |
Enjoy these delicious Spinach and Paneer Samosas as a wonderful appetizer, tea-time snack, or party treat.