Spinach and Potato Samosas
During quarantine time I took some Ethiopian cuisine cooking classes organized by a dear friend with a wonderful person she found online named Betty. (You can find her on Facebook and YouTube). The money we paid for the cooking classes went to her charitable organization Hope Arising, which supports families in need in Ethiopia.
This is a recipe she showed us in one of her classes and it’s been a big hit with friends and family!
Ingredients
Spinach Samosas
1/4 cup diced onions
3-4 cloves minced garlic
minced ginger optional
~4 handfuls of spinach
1/4 cup vegan mozzarella
Potato Samosas
4-6 medium sized potatoes
salt
chives optional (and whatever other spices you like!)
1/4 cup vegan cheddar
flour tortillas
Tortilla “glue” for Samosa folding
~3 tbsps flour
~6-8 tbsps water
Instructions
1. Peel potatoes and chop into smaller pieces for faster cooking.
2. Fry onions in some oil until translucent, add garlic (and ginger if desired) until lightly browned, then add spinach until slightly wilted but not soggy. Add mozzarella and combine.
3. Combine flour and water to make glue-like mixture (thick consistency). Cut tortilla wraps in half to make semi-circles. Make a funnel shape with the semi-circle tortilla and hold it together using flour "glue". Add ~1 tbsp of spinach filling, fold over one side of the funnel to hold filling in and then flap over the opposite side and seal with "glue". You can also add glue to the outside seams if needed, but be careful, it's very sticky!
4. Boil potatoes until cooked, mash, add salt, chives and other spices if desired. Add cheddar and combine.
5. Repeat samosa making technique, using ~1-1/2 tbsps of potato filling.
6. Samosas can be deep fried or brushed with oil and baked for about 20 minutes at 400 degrees Fahrenheit. They also keep pretty well in the freezer. (Make sure to thoroughly thaw out before cooking)