Cheese Samosa

I love Samosas. I never get bored preparing them because I can enjoy them in many ways simply by changing the filling.

Today I am going to make them with cheese filling. With a touch of little bit spice along with bell peppers, tomato, and onionÔÇŽ. tastes so good­čĹî. For the cheese, I have used Edam cheese, but you can use any kind of cheese as per your choice. I have used Phyllo Pastry as the dough. Instead of frying them in oil I have prepared them in the oven.

Samosas de queso

 

 Ingredients

  • Phyllo pastry
  • 200g Edam cheese
  • 1/2 green bell pepper
  • 1/2 red bell pepper
  • 1/2 onion
  • 1 small tomato
  • 1 teaspoon cumin powder
  • 1/2 teaspoon ground black pepper
  • 1 fresh green chilli finely chopped (optional)
  • Salt to taste
  • Oil or melted butter to brush the dough

 

Instructions:

-First, shred the Edam cheese in a grater. Cut all the vegetables into very small cubes.

-In a large bowl put the shredded cheese with the vegetables. Add the cumin powder, ground black pepper and salt. Mix everything well with a spoon.

-With a scissors cut the Phyllo pastry in strips about 8cm wide.

-As Phyllo pastry is very thin and easy to break, I use two strips one on top of the other to reinforce them.

-Brush with oil or melted butter the edges of both strips.

-Take a corner of the phyllo strip and fold it to form a cone (like the photo of the steps). With a spoon put the filling inside and push it in. Roll the rest of the strip to form a triangle (see photo). Brush oil or melted butter on top of the Samosas and place them on a baking tray with a baking sheet.

-While forming the Samosas, cover them with a slightly damp cloth. This will prevent them from drying out.

-When you have all the Samosas ready, bake them for 15 minutes and serve them hot with Mint chutney or yoghurt sauce.

Samosas de queso

 

Cheese Samosa

Cheese Samosa

Prep Time 30 mins
Cook Time 15 mins
Total Time 45 mins
Cuisine India
Servings 4
Calories 310 kcal

Ingredients
  

  • Phyllo Pastry
  • 200g Edam cheese
  • 1/2 green bell pepper
  • 1/2 red bell pepper
  • 1/2 onion
  • 1 small tomato
  • 1 teaspoon cumin powder
  • 1/2 teaspoon ground black pepper
  • 1 fresh green chilli finely chopped (optional)
  • Salt to taste
  • Oil or melted butter to brush the dough

Instructions
 

  • First, shred the Edam cheese in a grater. Cut all the vegetables into very small cubes.
  • In a large bowl put the shredded cheese with the vegetables. Add the cumin powder, ground black pepper and salt. Mix everything well with a spoon.
  • With a scissors cut the Phyllo pastry in strips about 8cm wide.
  • As Phyllo pastry is very thin and easy to break, I use two strips one on top of the other to reinforce them.
  • Brush with oil or melted butter the edges of both strips.
  • Take a corner of the phyllo strip and fold it to form a cone (like the photo of the steps). With a spoon put the filling inside and push it in. Roll the rest of the strip to form a triangle (see photo). Brush oil or melted butter on top of the Samosas and place them on a baking tray with a baking sheet.
  • While forming the Samosas, cover them with a slightly damp cloth. This will prevent them from drying out.
  • When you have all the Samosas ready, bake them for 15 minutes and serve them hot with Mint chutney or yoghurt sauce.

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