Cheese and Spring Onion Samosa, a party style starter..
Recipe Link : http://www.tarladalal.com/Cheese-and-Spring-Onion-Samosa-41246r
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Cheese and Spring Onion Samosa
Unlike the common samosas that are stuffed with soft, potato-based mixtures, the Cheese and Spring Onion Samosa has a totally different filling, which gives it an exciting texture and unique taste too. The stuffing of cheese and spring onions seasoned with red chilli flakes, gives you a fabulous mouth-feel combining the gooeyness of cheese, the crunch of onions and the inherent heat of chillies. Make sure you fry the Cheese and Spring Onion Samosa on a medium flame, otherwise the plain flour covering will get cooked too soon but the stuffing will remain raw. Since this samosa has an Oriental touch, you can serve it with Chilli Garlic Sauce. Explore more samosa options like the regular Samosa and Mini Onion Samosa.
Preparation Time: 15 minutes.
Cooking Time: 25 minutes.
Makes 16 samosas.
For the dough
1 cup plain flour (maida)
Salt to taste
½ tbsp oil
To be mixed into a stuffing
1¾ cups grated processed cheese
½ cup finely chopped spring onion whites and greens
4 tsp dry red chili flakes
Salt to taste
Other Ingredients
Oil for deep-frying
For serving
Chilli Garlic Sauce
For the dough
Combine all the ingredients in a deep bowl and knead into a stiff dough using enough water. Keep aside.
How to proceed
1. Divide the dough into 8 equal portions.
2. Roll out a portion of the dough into 150 mm. X 75 mm. (6″ x 3″) diameter oval.
3. Cut the oval horizontally into 2 equal portions using a knife.
4. Take a portion and join the edges to make a cone.
5. Stuff the cone with a portion of the stuffing, apply a little water along the edge and pinch it well to seal the stuffing.
6. Repeat with the remaining dough and stuffing to make 14 more samosas.
7. Heat the oil in a deep non-stick pan and deep-fry a few samosas on a medium flame till they turn golden brown in colour from both the sides. Drain on an absorbent paper.
Serve immediately with chilli garlic sauce.
Handy Tip: At step 5, pinch the edge of the cone very well so the stuffing doesn’t spill out while deep-frying.
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