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Articles / TULARC / Food / 20th Century Appetizer Recipes / |  |
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Curried Spinach Samosa |
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Articles / TULARC / Food / 20th Century Appetizer Recipes / | |
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Curried Spinach Samosa |
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This article is from the 20th Century Appetizer Recipes, with numerous contributions by known and also anonymous authors
1/2 c Water
1/3 c Organic safflower oil
1 pn Salt
3 c Whole wheat flour
1 tb Sesame oil
1 bn Green onion; finely chopped
3 md Carrots; diced
1 lb Fresh spinach - washed, dried & chopped
1 pn Salt
1/4 ts Curry powder
1 tb Tamari
1/4 c Water
1 tb Kudzu (Japanese arrowroot)
Combine water, oil, and salt in a small saucepan and bring to a boil. Remove from heat and beat the mixture with a whisk until it has a milky appearance. Add to flour in a large bowl. Gently knead the dough just until mixed well. Form into a ball and let sit for 30 minutes (or cover and place in a refrigerator until needed and then bring to room temperature.) For the filling: heat oil in a skillet. Saute onions and carrots for 1 minute. Sprinkle with salt and curry powder and add chopped spinach. Cover and steam over medium heat until spinach wilts and the carrots are tender, about 4 minutes. Season with tamari. Dissolve kudzu in 1/4 cup water, add to spinach mixture, and cook for about 1 minute, stirring constantly, to thicken and glaze. Preheat oven to 375 degrees. Divide the dough in half and roll out until about 1/8" thick. Using a saucer or a small plate as a guide cut the dough into 4" circles. Place 2 Tbs. of filling in the middle of each circle. Fold over and pinch edge shut. Using a fork, poke a few holes in each samosa. Place on an oiled cookie sheet and bake for 30 minutes. Delicious hot or cold.
Nutritional Info Per Serving:
Protein: 4 gr. (10%); Carbohydrates: 24.5 gr. (58%); Fat: 6 gr. (32%); Calories: 160; Sodium: 111 mg.; Cholesterol: 0 mg. Exchanges: 1 Bread, 1 Vegetable, 1 Fat
Copyright Whole Foods Market, 1995, wfm@wholefoods.com (http://www.wholefoods.com/wf.html) Reprinted with permission from Whole Foods Market Meal-Master compatible format courtesy of Karen Mintzias
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