Along the Grapevine

Lambsquarter Samosas

35 Comments

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I have written about lambsquarters ( chenopodium album ) in previous posts, and as I practice what I preach, I do use these super greens throughout the season – and even freeze and dry them for use in the winter. They can be used in any recipe calling for spinach, so there is really no need to compile too many recipes for it on the blog. But at this time of year, it is worth remembering that this plant is widely available, easy to harvest, and well worth the bother. For cooked dishes, I actually prefer it to spinach as it has a nicer texture and more flavour. I use it in savoury pies, quiches, stir fries, soups – in short, I use it a lot.

If allowed to grow, they can grow very tall, and if the soil is good they will continue to produce a deep green leaf with no blemishes. I have some beautiful patches, all grown in rich organic soil. Just remember not to pick it in any contaminated soil as it can absorb nitrates. Also, if using raw, it is advisable to add lemon to neutralize the oxalic acid.

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I decided to try making a variation of samosas. Normally I make these with carrots, potatoes, peas and spices, but using what I have available in the garden at the moment meant something greener.

So a green curry paste with lots of greens mixed in, and a simple samosa dough which is super elastic and easy to work with.

Just fry some chopped onions and potatoes.

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Add the spices, herbs and greens.

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Roll out the dough, cut and place a spoonful of mixture on top.

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Roll up samosa style, and bake.

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Lambsquarter Samosas


For the pastry

2 cups flour

1 tsp salt

2 Tbsp oil

3/4 – 1 cup of water

Mix the flour, salt and oil thoroughly. Gradually add the water until the dough holds together. Cover and chill for about an hour. Roll very thin, and cut into circles to make the samosas.

For the Filling

oil for frying

1 onion, chopped

1 new potato, chopped and unpeeled

2 cloves of garlic, minced

2 Tbsp green curry paste

2 Tbsp fresh mint, chopped

1 Tbsp fresh coriander, chopped

1 cup peas or green beans, chopped into small bits

1 cup steamed lambsquarters

salt and pepper to taste

Fry the onion and potato until the potato is cooked. Add the garlic, cury paste and herbs and fry 2 minutes longer. Add the peas, cooked lambsquarters, salt and pepper and cook another minute, stirring to combine everything well. Allow to cool.

To fill, place a spoonful of filling on a circle of dough about 3 inches in diameter.

Press together the opposite sides from the middle to the end, forming a cone shape. Then pull up the base of the open part to join the first seam, creating another seam perpendicular to the first one.

Place samosas on a parchment lined baking tray and bake at 350 degrees F for about 30 minutes.

Mine are a little dark because I used Red Fife flour, but if you want them a lighter, more golden colour, use all purpose flour.

Samosas are excellent with a tamarind chutney, but as I am using local ingredients, I made a dipping sauce with crabapple paste mixed with enough vinegar to make a thick sauce, a little cumin and some methi (dried fenugreek leaves) sprinkled on top.

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I served it with a cabbage salad, cucumbers garnished with lemon balm and raita made with fresh mint and purslane.

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They can be served hot or not, as an appetizer, part of a meal, or just a healthful snack when you have been out exerting yourself, which in my case means ripping out masses of weeds, including lambsquarters. By the way, the weeds are doing very well this summer.

Linked to Fiesta Friday #78.

Related posts: Barley with Lemon and Lambsquarters;  Lambsquarters Triangles;   Lambsquarters and Farro Burgers

Author: Hilda

I am a backyard forager who likes to share recipes using the wild edibles of our area.

35 thoughts on “Lambsquarter Samosas

  1. I actually prefer the taste of lambsquarter than spinach. The only think I don’t like about it is the amount of time needed to wash off the white powdery stuff on it (saponins ?). But I let some grow in my garden regardless since they’re so reliable and easy to grow, unlike spinach. I haven’t tried it in samosas, it’s a great idea!

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    • Thanks Angie for dropping by. I’m not fond of it raw, probably because of the ‘white powdery stuff, but I find if it is cooked, the that comes off, and the texture of it steamed is very nice.

      Liked by 1 person

  2. Hilda, I loved learning more about lambsquarters. I’d honestly never even heard of them before, so your post was very helpful! Your samosas look tasty as well. Happy FF, and have a wonderful weekend. 🙂

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  3. They look so good 🙂 and I’ve never heard of lambsquarter? Could it be called something different here?

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    • It can be called pigweed (a name that is confusing since there are several pigweeds), goosefoot or white goosefoot. However, the name lambsquarters came from England, and has nothing to do with lambs or quarters, so I’m not sure why British spellings often use an apostophre and break it into two words. I can’t remember the exact derivation, but I think it had to do with some old English festival with a similar sounding name which eventually morphed into lambsquarters. If you haven’t heard the name before, that is not surprising as it is not usually seen as an edible nowadays, although it is cultivated as an edible crop in India.

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      • How interesting! I’ve never heard of any of those named either!! I’ll have to challenge my greengrocer 😉

        Liked by 1 person

      • I’m afraid your greengrocer won’t have any to sell you, although I hope that he or she knows about them and can direct you to a source. Like many wild edibles, they don’t last too well and would be difficult to survive the whole transport and storage process. However, they do grow so easily in any disturbed soil, and I often see them creeping out of cracks in the pavement.

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  4. I’ve never tried Lambsquarter! I’ll have to keep an eye out and see if I can find some around the area!
    oooh Samosas are awesome… Just love Samosas!
    Happy Fiesta Friday! 🙂

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    • Thanks Dini. If you’ve made samosas before, you know how much you can vary the filling with spices and different vegetables. Happy FF to you too.

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  5. Lovely Samosas! Sounds very innovative. 🙂

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  6. I have never tried this but, it looks very good indeed! Happy FF!

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  7. Thanks Arlene. Same to you.

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  8. Beautiful photographs Hilda. I’m about to walk Lola. I’ll watch for lambsquarters!

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  9. I’ve not heard of lambsquarters before, a new one to me, but the samosas look great!

    Liked by 1 person

  10. In my new life I would love to have you as my neighbour…. not only for the amazing dishes you prepare, but even as a mentor for anything connected to plants and gardening!

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    • Thanks Margherita. I would love to have a neighbour like you who is interested in gardening and plants, and I’m sure I’d learn lots from you too.

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  11. I’ve heard of lambsquarters before, but never tried them before. These samosas look delicious 🙂

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  12. Sounds delicious Hilda – I would use spinach for convenience. Does lambsquarters have the same nutrients as spinach? Thanks for bringing these to Fiesta Friday!

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  13. mmm, they look delicious! Ive never made samosas before, but these look amazing, might have to give them a go 🙂

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  14. I am looking forward to trying these in my kitchen! A great idea for sure.

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  15. Wow, very nice Hilda! Great idea. And it’s all plant based!

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  16. What a great snack idea. Try as I might, I can’t seem to locate lambsquarters near me, but I’m hopeful it’ll turn up somewhere.

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  17. I will keep an eye out for lambsquarters, I have to admit I have never even heard about them. If you ever come my way will you come foraging with me please?! 🙂
    Your samosas sounds and looks so delicious and I love the added Tahi green curry paste! Happy FF! 🙂

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  18. What a lovely way to use these supergreens!! I need to be on the lookout for them!

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  19. That’s something interesting again! I’ve never tried this grass, is that the same grass which produces quinoa seeds?

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  20. It is related to quinoa and it does produce a lot of seeds, but they are smaller than quinoa. I’m sure they’re just as good for you.

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