Crunchy Cheese Samosa
Samosa is a fried or baked dish with a savoury filling. It is usually served as an appetiser with a green mint chutney or as a meal for breakfast. There are many varieties of samosa made across India, most of which are vegetarian. It is known as Shingara in Bengali, Singoda in Urdu and Sing-ra in Assamese.
Serves: 12 - 15 Samosas | Preparation Time: 30 minutes | Cooking Time: 20 minutes
Ingredients Required for Samosa Patti:
- Refined Wheat Flour (Maida) - 2 cups
- Oil - 2 tbsp
- Salt - 1 tsp or to taste
- Water as required
Ingredients Required for Cheese Samosa Filling:
- Grated pizza cheese - 2 Cups
- Spring onions - 1.5 Cups
- Green chillies - 2-3 chillies
- Crushed Carom Seeds / Ajwain - 1.5 tsp
- Cottage Cheese / Paneer - 1 Cup
- Salt - ½ tsp or to taste
- Pepper - 1.5 tsp
- Amchoor Powder - 1 tsp
- Slotted Spoon
- Paper Towels
- Deep Bottomed Pan
- Mortar and Pestle
To Make The Samosa Strips:
- First we’ll start by making the dough for the strips. This is made in many different ways but the method we recommend starts with a simple dough.
- Add your maida to a mixing bowl along with the salt and the oil and work them into the flour with your fingers. You want to break the oil into smaller bits that get incorporated into the flour.
- Then start adding in the water a little at a time while working it through the flour. The dough should be firm and malleable.
- If you add too much water then don’t fret. Just add some more flour in to compensate.
- Knead the dough properly until it is soft and all the flour has been absorbed.
- Then let this dough rest for 30 minutes under a damp cloth or a muslin cloth to let the gluten in the dough do its thing and become more elastic.
- Now pinch out a small lime sized ball from the dough and start rolling it out on your rolling surface.
- Roll it as thin as you can in a vaguely round or even rectangular shape. The dough will pull back slightly as you roll.
- Once you think you’ve rolled it as thin as you can, take a knife and cut your circle in half. Then take one-half and work just on that. Stretch it out a little by rolling it so it can get wider along its breadth.
- When you have a nice even strip you’re ready to form your cone.
- Hold the strip in both hands. With your right hand roll the top corner of the strip down. Now fold the left side of the strip onto the fold on the right side and turn it upright. Ideally, you’ll have formed a cone shape. For a more visual guide watch the video above.
- Now you can use this cone pocket to stuff your filling. Don’t put too much as you need some room for filling to move about.
- Make sure you avoid any having any holes in the edges from which the filling will leak.
To Make The Masala:
- The main ingredient for the filling is cheese. Grate some Pizza cheese before mixing in the rest of the masala. You may even use Mozzarella Cheese or Regular Cheese.
- Then add in some chopped spring onions to add some freshness and some crunch, and some chopped green chillies for some spice. You may add more or less chillies depending on your spice tolerance.
- Using a mortar and pestle, crush some carom seeds or ajwain and add them to the mixture. If you have access to fresh ajwain, you may chop them up and add those instead.
- Next, add in some crumbled Cottage Cheese or Paneer. This will add some body to the filling.
- Finally add in some Salt, Pepper and Amchoor Powder. If you use Pizza cheese or any other salty cheese, add less salt as the cheese already contains a lot of salt. However, if you use Mozzarella cheese or any other less salty cheese, you may adjust the amount of salt as per your liking. The Amchoor Powder adds some zing to the filling, so be careful not to add too much.
- Finally, mix the mixture well to combine all the flavours and the ingredients.
Putting it together:
- Take the samosa strips, dampen it slightly using some water and then fill it up with the masala. You may use both the strips you made or ready made frozen samosa strips, which are available at any store.
- In case you use the frozen strips, ensure that you defrost them before using them as they will break.
- Then bring the edges of the samosa together as mentioned above and seal them using a little water. You may also use eggwash, or a mix of flour and water to seal the edges. Egg wash works best, however, if you’re vegetarian, the others work just as well too.
- Refrigerate the samosa for about 30 minutes before frying to prevent them from opening up in the oil. You may even freeze these for a maximum of a week for maximum crispiness.
Frying of the Samosa:
- Heat some oil in a pan.
- Once the oil is hot, drop in a samosa to check if the oil is hot.
- If the oil is hot, add in a few more samosas and cook until they’re crisp and golden brown. If the oil is hot, the samosa should take about 10-15 minutes to turn a beautiful golden brown.
- If your samosa hasn’t been folded in properly, the cheese may leak out through the holes, and your cheese samosa may be empty from the inside when they’re done.
- Once cooked, place the samosas on a paper towel to drain the excess oil. If your oil isn’t hot, your samosas will soak in more oil than it would if the oil was hot.
- Serve with your favourite green chutney, tomato ketchup, and some lime!
Note: You may also bake your samosas in the oven or use an air fryer if you’re looking for a healthier option.