Curried Spinach Samosa
Submitted by cat52
Baked vegetarian samosas with a homemade whole wheat crust and a curried spinach, carrot, and scallion filling glazed with tamari. No deep frying needed. Equally good served hot from the oven or cold for lunch.
YIELD
1 batchPREP
20 minCOOK
45 minREADY
1 hrsThese are samosas done the wholesome way. Baked, not fried, with a sturdy whole wheat crust that has real chew and character.
The dough is dead simple: flour, water, oil, salt. While it rests, a quick filling of spinach, diced carrots, and scallions gets sauteed in sesame oil with curry powder and a splash of tamari. A little kudzu dissolved in water thickens and glazes the filling so it holds together inside the pastry.
Cut into rounds, filled, folded into half-moons, and baked until golden. They’re just as satisfying cold the next day, making them a brilliant lunch box or picnic option.
Kitchen Tips
- Let the dough rest for the full 30 minutes. This relaxes the gluten in the whole wheat flour and makes rolling much easier.
- Roll the dough thin, about an eighth of an inch. Too thick and the samosas will be doughy instead of crisp.
- Poke holes in the top of each samosa with a fork before baking. This lets steam escape and prevents puffing and bursting.
- If you can’t find kudzu (kuzu) starch, cornstarch dissolved in cold water works as a substitute for glazing the filling.
Ingredients
Directions
Combine water, oil, and salt in a small saucepan and bring to a boil.
Remove from heat and beat the mixture with a whisk until it has a milky appearance.
Add to flour in a large bowl. Gently knead the dough just until mixed well.
Form into a ball and let sit for 30 minutes (or cover and place in a refrigerator until needed and then bring to room temperature.
For the filling: heat oil in a skillet. Sauté onions and carrots for 1 minute.
Sprinkle with salt and curry powder and add chopped spinach.
Cover and steam over medium heat until spinach wilts and the carrots are tender, about 4 minutes.
Season with tamari.
Dissolve kudzu in ¼ cup water, add to spinach mixture, and cook for about 1 minute, stirring constantly, to thicken and glaze.
Preheat oven to 375℉ (190℃).
Divide the dough in half and roll out until about ⅛ inch thick.
Using a saucer or a small plate as a guide cut the dough into 4 inch circles.
Place 2 Tbs. of filling in the middle of each circle. Fold over and pinch edge shut.
Using a fork, poke a few holes in each samosa.
Place on an oiled cookie sheet and bake for 30 minutes.
Delicious hot or cold.
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