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Spinach samosas with guacamole and mint chutney
2026 August 11
Ingredients
- 250 g fresh spinach leaves
- ½ tsp black pepper
- nutmeg
- 100 g mozzarella or paneer
- oregano
- 1 tsp cumin
- a pinch of asafoetida
- 1 TL Kurkuma
- Salt
- Black cumin for sprinkling
Preparation
Mix the flour, spices and oil, then knead with warm water to form a smooth dough. Cover with cling film and leave to rest for half an hour at room temperature.
Heat a little water in a saucepan and briefly blanch the washed spinach leaves in it. Rinse under cold water and squeeze out a little of the excess water. Finely chop the spinach and cut the mozzarella into small pieces. Mix the spinach, cheese and seasoning together and season to taste.
Roll out the pastry to a thickness of ½ cm and cut out circles 7–8 cm in diameter using a cutter. Fill the circles with a little of the spinach mixture and fold them into half-moons. Press the edges firmly together with your fingers. Place the dough crescents on a baking tray lined with baking paper, brush them with water and sprinkle a little black cumin over them. Bake at 180 degrees until the edges are golden brown (about 15 minutes).
