Spinach & Tofu Samosa Recipe

make dough

In a large bowl combine 2 cups all-purpose flour and 1/2 tsp salt. Add 3 tbsp ghee or melted butter and rub into the flour until mixture resembles coarse crumbs.

Gradually add about 1/2 cup warm water, mixing until a stiff but pliable dough forms. You may not need all the water; add a teaspoon at a time at the end if needed.

Knead the dough on a lightly floured surface for 4–5 minutes until smooth. Cover with a damp cloth and let rest for 20–30 minutes while you prepare the filling.

After resting, divide the dough into 8 equal pieces. Roll each piece into a ball and flatten into an oval about 5–6 inches long, then roll out to a thin 6–7 inch circle. Cut each circle in half to form two semicircles for traditional samosa wrappers.

Crumble 300 g firm tofu with your hands or a fork into bite-sized pieces and pat lightly with paper towel to remove excess moisture.

Heat 2 tbsp neutral oil in a large skillet over medium heat. Add 1 finely chopped yellow onion and sauté until translucent, about 4–5 minutes.

Add 3 minced garlic cloves, 1 tbsp grated fresh ginger, and 1 finely chopped green chili (if using). Cook, stirring, until fragrant, about 1 minute.

Add spices: 1 tsp ground cumin, 1 tsp ground coriander, 1 tsp garam masala, and 1 tsp turmeric. Stir and toast the spices for 30 seconds.

Add the crumbled tofu to the pan. Cook, stirring occasionally, 5–7 minutes until tofu starts to brown lightly.

Add 200 g fresh spinach (packed). Cook, stirring, until spinach wilts and reduces, 2–3 minutes. If excess liquid appears, increase heat to evaporate it.

Season the filling with 1 tsp kosher salt, 1/2 tsp black pepper and 1 tbsp lemon juice. Stir in 2 tbsp chopped fresh cilantro. Taste and adjust seasoning.

Remove from heat and let the filling cool for 10 minutes so it’s easier to handle for shaping samosas.

Place a dough semicircle on a flat surface with the straight edge closest to you. Lightly brush the straight edge with water to help seal.

Bring the two corners of the straight edge together to form a cone, overlapping slightly, and press to seal. Fill the cone with 2–3 tablespoons of the cooled spinach-tofu filling, pressing down slightly to compact but not overfill.

Brush the open edge with water and fold it over to seal the samosa into a triangular packet. Press firmly to ensure there are no gaps. Repeat with remaining wrappers and filling to make about 16 samosas (depending on size).

Heat oil in a deep pan or pot to 170–180°C (340–355°F). To test without a thermometer, drop a small piece of dough: it should sizzle and rise slowly to the surface.

Fry samosas in batches, seam-side down, turning occasionally until evenly golden brown and crisp, 4–6 minutes per batch depending on size. Do not overcrowd the pan.

Use a slotted spoon to remove samosas and drain on a rack or paper towels. Keep warm in a low oven (90–100°C) while you finish frying the rest.

In a small bowl combine 4 tbsp mango chutney (or apricot jam), 2 tbsp tomato ketchup, 1 tsp sriracha (or to taste), 1 tsp soy sauce and 1 tsp rice vinegar.

Whisk in 2 tbsp water to reach a pourable but slightly thick consistency. Taste and adjust: add more sriracha for heat, more chutney for sweetness, or a pinch of salt if needed.

Serve sauce at room temperature or slightly warmed alongside the hot samosas.