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Samosas & Spinach Dip

Samosas with Spinach Dip
Samosas & Spinach Dip

This one of my favorite snacks and the spinach dip was handed to me by a friend, and it has never failed me, it always becomes the topic of conversation, every single time I make it.

This recipe is special, two recipes in one, but also because I took step by step photos for the samosas assembly.

This yields 24 Samosas & 2 big bowls of dip.

Ingredients for Dough:

4 cups of AP flour

1 1/2 teaspoon of salt

1 1/2 teaspoon of baking powder

4 tablespoons of vegetable shortening (ghee also works).

1 teaspoon of garam masala powder

1/2 tsp. ajwain

1 cup of warm water

Ingredients for Filling:

6 big potatoes (peeled, boiled and mashed)

1 teaspoon of cumin seeds

1 1/2 teaspoon coriander seeds

2 teaspoon ground coriander

2 teaspoon amchoor (dried mango powder, a substitute is citric acid)

1 teaspoon anardana powder

5 tablespoon of vegetable oil

1/2 teaspoon of chili powder (optional)

1/2 teaspoon of cinnamon (optional)

Ingredients for the Spinach Dip:

500 gr. of fresh baby spinach (washed & chopped)

2 vegetable bouillons

1 cup of sour cream

1 cup of olive oil mayonnaise

5 cloves of garlic

1 big onion (chopped thinly)

Directions for Samosas:


1. Peel the potatoes, chop, add into pan with the spices, and oil, cook with a bit of water, once done mash, but leaving some chunks.

2. In a bowl add the AP flour, salt, baking powder, vegetable shortening, garam masala, ajwain and warm water. Mix by hand well, then proceed to divide the dough into 12 equal portions.

Spread Dough

3. Spread the dough as thin and round as possible (for me it did not go as round as I wanted but it still worked out).


4. Then divide the dough in half.

add the filling

5. Add the filling to the dough on one side, leaving a short gap of a 1 cm.


6. Roll one side to the other keeping it into a triangle. Keep them aside to fry.

Directions for the Dip:

1. In a pan bring to a boil a 1/2 cup of water add the spinach, bouillon and garlic.

2. Once the spinach has cooked, partially drain the water, keeping a bit moist. Pour into a blender and puree it, including the garlic.

3. In a bowl add the spinach mix, the sour cream, mayo and the onion.

The texture should be smooth and chunky at the same time! You will love it!


1. Meat to the samosas can be added but necessary.

2. The dipping is the most surprising for me, I don't usually eat raw onions but it just works perfect on the dip.

3. I bought tamarind sauce, and between the two dips, the flavors profiles just make sense.



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