Spinach and cheese samosa recipe, Cheese samosa

Spinach and cheese samosa/ Cheese samosa is a deep fried/ baked pastry/ savory snack prepared with spinach and cheese filling. Samosa is a very popular triangle shaped snack/ appetizer prepared with different kinds of filling like potato, onion, vegetable, chicken and much more in Indian and Asia.

We love to eat this gooey and cheesy samosa specially during Iftar time as it is super easy to make unlike other stuffing as it requires minimal ingredients. Yes it tastes great and also very time to prepare. This cheese samosa will be adored by both adults and kids as it has no masala/ spiciness like regular samosa. Also this samosa can be prepared just with cheese but in order to make it little healthy we usually add spinach to it. I used mozzarella cheese in this recipe but you can ry adding cheddar cheese or mixed cheese as well according to your liking. You can try this recipe in air fried and oven baked version as well to keep it more healthy. So let’s get to the making!

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Spinach and cheese samosa recipe, Cheese samosa

2020-05-06 23:48:58

Serves 3

Prep Time

25 min

Cook Time

10 min

Total Time

35 min

Prep Time

25 min

Cook Time

10 min

Total Time

35 min

For dough

1. Maida – ½ cup
2. Oil – 1 tbsp
3. Salt – to taste
4. Water – 2 to 3 tbsp (approx.)
5. Oil - enough quantity for frying

For filling

1. Spinach/ palak - 1 cup
2. Mozzarella Cheese – ½ cup
3. Oregano – ¼ tsp
4. Chilli flakes / Paprika – ¼ tsp
5. Salt – to taste
6. Crushed pepper powder – ¼ tsp
7. Garlic – 1 pearl
8. Oil – 1 tsp

Note

* 1 cup = 235 ml

Instructions

In a bowl add maida, salt and oil. Mix well. This crumbly mixture will help get crispy samosa. Now add water gradually to form a stiff dough. The dough should not be like chapati dough, as it will yield oily samosa, and the outer texture wont be hard enough. When the dough is ready cover it keep it aside for 10 to 15 minutes.
Now in a pan add 1 tsp of oil to it add chopped garlic, when garlic starts to brown add chopped spinach/ palak, salt and pepper powder. Saute well until spinach is shrinks in quantity and is cooked well. When the spinach is cooked fully put off the flame keep the mixture aside to cool down. When the spinach mixture has cooled down, transfer to a bowl and to it add shredded mozzarella cheese, paprika, oregano and little salt. Mix well and keep it aside.
Now knead the dough once. Divide the dough equally into small balls. Now roll each dough ball flat using a rolling pin. The flattened dough should be thin like sheet, but not really thin like transparent as it needs to hold the filling.
Now using a knife divide the flattened dough into 2 parts. Keep one part aside.
Now with the another portion of sliced dough make a triangle. First keep the sliced part as top, then overlap left side with right side. Seal the edges tight using finger. Now make space for filling. Keep the spinach cheese filling in the centre and seal it tight. Repeat the process till all the dough and filling is finished.
Heat oil in a kadai/ pan. When the hot is just hot put the flame to low and drop each uncooked samosa and fry till golden color is achieved. Fry the samosa in medium flame after 2 to 3 minutes as the stuffing is all cooked and too much frying time will make the cheese burst from samosa. When the samosa turns to golden brown remove it from oil using slotted spoon and transfer it to a plate with paper towel snd serve it hot with ketchup.

By Sandhya Riyaz

Sandhya's recipes https://www.sandyathome.com/

How to make Spinach and cheese samosa with step by step images

In a bowl add maida, salt and oil. Mix well. This crumbly mixture will help get crispy samosa.
Now add water gradually to form a stiff dough. The dough should not be like chapati dough, as it will yield oily samosa, and the outer texture wont be hard enough. When the dough is ready cover it keep it aside for 10 to 15 minutes.
Now in a pan add 1 tsp of oil to it add chopped garlic, when garlic starts to brown add chopped spinach/ palak, salt and pepper powder. Saute well until spinach is shrinks in quantity and is cooked well. When the spinach is cooked fully put off the flame keep the mixture aside to cool down.
When the spinach mixture has cooled down, transfer to a bowl and to it add shredded mozzarella cheese, paprika, oregano and little salt. Mix well and keep it aside.
Now knead the dough once. Divide the dough equally into small balls. Now roll each dough ball flat using a rolling pin. The flattened dough should be thin like sheet, but not really thin like transparent as it needs to hold the filling. Now using a knife divide the flattened dough into 2 parts. Keep one part aside.
Keep one part aside. Now with the another part/ portion of sliced dough make a triangle. First keep the sliced part as top, then overlap left side with right side. Seal the edges tight using finger. Now make space for filling.
Keep the spinach cheese filling in the centre and seal it tight. Repeat the process till all the dough and filling is finished.
Heat oil in a kadai/ pan. When the hot is just hot put the flame to low and drop each uncooked samosa and fry till golden color is achieved. Fry the samosa in medium flame after 2 to 3 minutes as the stuffing is all cooked and too much frying time will make the cheese burst from samosa. When the samosa turns to golden brown remove it from oil using slotted spoon and transfer it to a plate with paper towel and serve it hot with ketchup.