Best Selling Food in Spring - Samosa with Spinach| Uzbek National Food | Uzbek cuisine

all-purpose flour

🥗Healthier: whole wheat flour

💰Cheaper: corn flour

Whole wheat flour adds fiber and nutrients.

spinach

🥗Healthier: kale

💰Cheaper: collard greens

Kale is nutrient-dense and collard greens are often less expensive.

potatoes

🥗Healthier: sweet potatoes

💰Cheaper: mashed cauliflower

Sweet potatoes provide more vitamins, while cauliflower is lower in carbs.

green chilies

🥗Healthier: bell peppers

💰Cheaper: jalapeños

Bell peppers are milder, while jalapeños add heat.

Prepare the dough by mixing flour, salt, and oil in a bowl.

Add water gradually and knead until smooth; let it rest for 30 minutes.

Cook potatoes in boiling water until tender; drain and mash.

Heat oil in a pan over medium heat; add cumin seeds until fragrant.

Add chopped onions and sauté until translucent, about 5 minutes.

Stir in spinach, ginger, garlic, and green chilies; cook until wilted, about 3-4 minutes.

Mix in mashed potatoes, coriander powder, garam masala, lemon juice, and salt; set aside to cool.

Divide the rested dough into small balls; roll each into a thin circle.

Cut the circle in half to form two semi-circles; shape each into a cone.

Fill each cone with the spinach filling; seal the edges with water.

Heat oil in a deep pan over medium heat; fry the samosas until golden brown, about 4-5 minutes per side.

Drain on paper towels and serve hot with chutney.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens