• Avni R.

Cheese Samosa's


I’ve been doing a lot of recipe exchanges with friends and family during this quarantine time, since we’re all running out of ideas and want to keep it interesting! So I copped this one from my friends back home and it is sooo good! A THREE cheese samosa - umm...YUM! When they told me about this, I was sold. Who doesn’t love a fried, flaky crust filled with ooey, gooey cheese?! *drool*


These samosas are incredibly easy and are a great appetizer for a crowd pleaser. Almost like an Indian version of a jalapeño popper. I like to eat them plain but you can make a cilantro yogurt dip to go with it. Can’t wait for you guys to try it! Y’all are gonna love this one!

Cheese Samosa's


Yields: 20-25 cocktail samosas


Ingredients:


Filling-

  • 4 oz. mozzarella cheese, shredded

  • 4 oz. extra sharp cheddar, shredded (I like Cabot)

  • 4 oz. paneer, shredded

  • 3 jalapeños or Serrano peppers, finely diced

  • 5-6 stalks of green onions, sliced (green & white parts)

  • 1/2 tsp black pepper

  • Salt to taste


Samosa wrappers*-

  • 1 cup flour

  • 1/2 tsp salt

  • 1/4 tsp black pepper

  • Water for kneading, room temp

  • 1.5 cups vegetable oil, for frying

Directions:


1. In a bowl, add flour, salt & pepper and mix. Add in water little by little and knead into a semi-soft dough. Should be slightly elastic. Roll into a ball and cover with a damp towel, set aside to rest for 15 minutes while you prep the filling.


2. In another large bowl, add all 3 shredded cheeses, peppers, green onions, salt & pepper and mix thoroughly.

3. After the dough has rested, divide it into 10-12 equal pieces. Take one piece of dough and roll it around between your palms into a smooth ball and flatten. Roll out with rolling pin or velan into 6” diameter. Then cut in half with a pizza cutter or knife. Take the flat end and fold to overlap with each other, pinch close to seal. You should have a cone shape now. Place one tablespoon of cheese filling and close the remaining opening. Make sure it is sealed well and continue with the remaining dough to finish making the samosas. (Refer to pictures below).

4. In a small wok, heat the oil over medium- high heat. Once oil is hot, add in 2-3 samosas at time and fry until golden brown, flipping them as needed. Drain on a plate with paper towels. Serve immediately while they’re still hot!


*If you don’t wanna take the extra time to make the samosa wrappers/crust then you can use empanada wrappers in lieu of that. I like the Goya ones that are found in the frozen section.



Did you make this recipe? I'd love to see your recreation! Please tag me @thecurriedcook or #thecurriedcook so I can see!

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