Step 1: Gather All Your Ingredients
Red Onion: 1 cup chopped
Spinach: 10 oz fresh or frozen
Phyllo Dough: 1 package (usually 18 sheets)
Salt: 1 teaspoon
Firm Tofu: 1 cup (usually 1 package contains 2 cups)
Garam Masala spice blend: 1/2 teaspoon
Serrano Chilli peppers: 2 fresh chilies seeded and chopped
The above recipe will make around 10 Samosas. A package of Phyllo Dough usually contains 18-20 sheets so if you would like to use up all the dough just double the recipe and cook everything in two batches.
This is a simple dish to make but you will need a few important tools.
- Cutting board
- Saute pan
- Baking sheet
- Stirring spoon
- Oil Brush and small bowl
- Wax Paper
Step 2: Chop Chop
The first thing you should do is Preheat your oven to 375 Degrees. As the oven comes up to tempeture you can start chopping up your veggies.
Remove the skin from the onion and chop it up nice and fine. If your eyes water, try burning a candle next to the cutting board, this is an old trick that usually helps people who are sensitive.
Cut the stems off the peppers and then cut them in half, you may wish to wear gloves when handling the chilis because they will leave spicy oil on your fingers. Remove the seeds from the peppers and then chop then up as fine as you did the onions.
Wash the spinach, remove the stems and chop.
Trick for chopping spinach: Stack the spinach leaves in a nice pile, roll them up into a tight tube, and then chop up the tube. This is an easy way to get uniform pieces of spinach.
Step 3: Prepare the Filling
Add some oil to your skillet and put it on a Med-Hi heat setting. Once the oil starts to shimmer add the chopped onion. Cook for about two minuets until the onion begins to brown and smell really good.
Now add the 2 chopped chilies, 1 cup tofu, 1 teaspoon salt and 1/2 teaspoon Garm Masalla.
Mix everything well and break up the tofu as you mix.
Finally add the chopped spinach and cook for around 2-4 mins untill the spinach is soft.
Once you are finished saluting remove the pan from the heat and set it aside, this will give it some time to cool before you use it ass filling.
Step 4: Prepare the Phyllo Sheets
Unroll your phyllo sheets on a flat dry surface. Note: Phyllo sheets are very delicate so be carful not to tear them too much when you are handling them.
Lay down one sheet of dough. Use your brush to lightly cover it with oil. Lay down a second sheet and then bush again with oil. Lay down a third sheet, more oil, and then lay down the forth and final sheet.
You should now have 4 sheets of dough stuck together with the oil.
Now take your knife and cut the sheet of dough in half and then cut each half in half.
You now should have 4 strips of dough that are all about the same size.
Each strip will become 1 samosa so repeat this process until you have 8 strips (or 16 if you are doing a double batch.)
Note: The sheets can dry out so cover them with a towel if you are moving slow.
Step 5: Filling and Folding
OK! This is the fun part!
Lay out one of the phyllo strips in front of you. Add a big spoonful of filling and fold one corner of the sheet over the spoonful. Now lift the bottom corner up and over and fold the triangle shaped pouch again and again until you have a neat little triangle. Hooray!
Now just repeat this process until you have used up all your filling and phyllo dough.
Now we are ready to Bake!
Step 6: Pop' Em in the Oven!
By now your oven should be finished heating up.
Take out your baking sheet and lay down a piece of parchment paper. Place each samosa on the sheet so that they are about an inch or so apart from each other. Cover them with one last layer of oil and pop them in the oven for 25 minutes.
When they come out they should be golden brown and flakey. Let them cool for at least 5 mins before serving.
Congratulations you just made you first batch of super easy Samosas! Enjoy!