Cheese Samosa famous as Indian paneer samosa and in middle east called Sambousek will give you a low-calorie option to eat samosa with loaded cottage cheese. The crispy bite of these handheld triangular mini samosas will give you mouth-watering vibes as it’s super delicious and lightweight to enjoy your snack time.
If you are a snack lover then try these ideas at your next party: Potato Cutlet, Keema Samosa, Potato Finger Samosa, Fried Sandwiches, Potato Pancakes, and Chicken Pakora. I hope these recipes will you best time to enjoy your snack time with family and loved ones.
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What is Samosa?
Samosa is the popular snack of the South Asian region and one of the best-selling street food of India, Pakistan, Bangladesh, and Nepal. Many people living in Middle Eastern and African regions know it with Sambusa. Samosa can be prepared with different stuffing and potato samosa is the most famous among all. As the crispy sheet of samosa after frying makes a perfect mouth-melting flavor. It’s a trend to prepare samosa with different stuffing by adding variations in spices and herbs. Last time, I have shared lamb keema samosa recipe that was enormously liked by my online family so today I am going to make another version of samosa that will surely give you the best idea to make samosa with cottage cheese (paneer).
What's Special?
Sauteed cheese with the flavor of spices makes a perfect stuffing to wrap in a triangular shape samosa. It’s a form of mini samosa that will give you a bite-size samosa option with cheese. You know the combination of cheese and crispy wrap of samosa sheet makes a perfect flavor in mouth. Once you eat, it’s unstoppable to eat more and more. It creates a perfect crisp after frying that goes well with chutney or sauce. Best to serve as snack or appetizer with your main course.
Here in this recipe, I prepared cheese filling with shredded cottage cheese but you can make it with cheddar, mozzarella, feta, or with the flavor of parmesan. All type of cheese filling has a specific taste so you can make a variation according to your taste.
Why Cottage cheese in Samosa filling?
- It’s simple and easy and gives a best flavor after frying.
- It’s high in protein, rich in calcioum, Vitamin B & A. Relatively low in saturated fat.
- The cheese will not release water so the samosa will remain crispy for long time.
- It’s super easy to make and wrap in samosa sheet (patti).
- Easy to store in freezer for 01 month.
On a personal note, I love to make and store samosa as it give me easy time in cooking to prepare something delicious with tea or snacking. My finger-style Indian samosa is my signature that I love to make again and again to share with my family and friends.
SEE ALSO: Chana Chaat | Dahi Bhalla
Ingredients
Cheese for Stuffing
Used shredded cottage cheese is also known as curd cheese. If you want to avoid dairy then check out the lactose-free option.
Samosa Patti for Wrapping
Freshly made high-quality samosa Patti is the main ingredient to prepare perfectly wrapped. It’s good in taste and makes a perfect crisp after frying. Alternatively, you can use roll sheets or phyllo sheets to make samosa. You can easily find out samosa patti in India and Pakistan but if you are living outside then try to find it with Sambosa leaves.
Flour Paste
Wheat flour mixed with water makes a perfect sealing agent for samosa wrapping.
Spices & Herbs
For this recipe, we don’t need many spices to prepare the stuffing. Sauteed onion and green chilies are enough to make a flavor with cheese with the seasoning of salt, red chili powder, and black pepper.
Oil for Deep Frying
Premium quality oil is needed to fry tasty and crispy samosas. I personally use vegetables, canola, or sunflower oil as it gives the best frying result and is healthy to eat.
Don't Forget to Watch: Shish Tawook | Chicken Spring Rolls
If you are craving food street samosa then try this keema samosa recipe. It will give you the best flavor and nearly match with street-style samosa. Make it in bulk and freeze it for later use. Best snack for party menu!
How to Make Cheese Samosa
Let's start to make a cheese samosa filling. First, heat the oil in a pan. Add cumin seeds and green chilies and let them pop for a few seconds then add freshly chopped onion and sauté until the onion starts to change color. Now season with salt, red chili powder, black pepper, and roasted gram flour (besan). Give it a good mix! Add shredded cottage cheese and saute for a few minutes. Add freshly chopped cilantro and mix well. Cool it and now it's ready to stuff.
Prepare Flour Paste
In a bowl, mix wheat flour and water to make a thick paste. It will use to seal the edges of the samosa.
Samosa Folding
Here is step-by-step samosa folding. It would be great if you check the steps in the video to get quick directions. There is a simple rule of samosa folding that I follow. Place the stuffing in the top center of samosa sheet and then role the sheet in a zigzag direction. Apply the flour paste at the last edge of wrapping and it's done. Make sure all the edges of the triangular samosa are closed. If there is any opening then use the flour paste to fix it.
Deep Frying
Let's deep fry the cheese samosa in preheated canola oil at medium temperature until it forms a golden brown color. Properly drain the oil while taking it out and keep it on wire or absorbent paper. Never cover right after frying.
If you are frying as a beginner then check out the tips of deep-frying.
Don't forget to check out the detailed Recipe card or watch the video!
Easy Tips
- To make super crispy and lightweight samosa, use thin samosa sheet (patti) as it makes perfect crisp after frying.
- Sauteed cheese with herbs and spices makes a good taste of filling.
- Use fresh samosa patti, if it’s torn or brittle then don’t use it.
- It’s fine to use store bought sheet (patti).
- If you are using homemade samosa patti then make sure to make it thin.
- Fry samosa in vegetable, canola and sunflower oil.
- Never fry samosa on ultra-high temperature. It will turn dark and get soggy after few minutes.
- Carefully monitor the temperature before frying samosa.
- Avoid overcrowding samosa while frying.
- To enhance the flavor of cheese samosa filling add jalapeno, veggies or herbs.
SEE ALSO: Easy Tips To Deep Fry
Air Fryer Cheese Samosa
Preheat the air fryer at 200°C or 392°F for 5 to 10 minutes. Spray oil on samosa and air fryer basket. Arrange the keema samosa in airfryer. Make sure to don’t overcrowd. Place samosas according to air fryer size. Close the basket and cook for about 10 minutes. Flip the samosa and then cook for 10 minutes until it gets golden brown color.
Serving Idea
Samosa platter is enough to serve with a different flavor of chutney. People from South Asia love to have it with green chutney. You can also try with restaurant style secret house sauce that makes a perfect flavor with cottage cheese. If you like you can sprinkle chaat masala over samosa as it will enhance the flavor.
Serve with karak chai and coffee.
How To Store & Freeze Cheese Samosa
It's bliss to store and freeze samosa for later use. I always make it in bulk and store it to serve with tea. It's the most popular snack of every house so keep the homemade samosa bags in the freezer to serve guests or family snack time.
When you need, take it out from the freezer, defrost, and deep fry.
Method 1: To store the samosa in bulk, you can line up samosa on a tray or sheet. Keep the sheet in the freezer for an hour. Take out and place the frozen samosa in a ziplock bag or airtight container. The frozen samosa will not stick together and you can easily take it out when you need it to fry.
Method 2: Another method to store samosa is to sprinkle all purpose flour (maida) on an airtight container. Line up the first layer of samosa then again sprinkle flour over the samosa and make the 2nd layer. You can repeat the same if you have more. Now place it in the freezer for an hour to get it hard. Now take out and shuffle the frozen samosas. In this way, the samosa will not clutter or stick together.
Homemade Frozen Samosa Life: 1 Month (without preservatives)
You can also store the fried samosa in the refrigerator for 5 days. You can refry for 30 seconds at medium temperature to make it crispy.
Frequently Asked Questions
It’s a bite-size samosa prepared with slim, skinny, and long size samosa patti. It’s half in width as compared to regular samosa patti. People feel difficult to wrap samosa in slim sheet but it’s too easy and simple. Once you try you will easily manage to make a bulk of mini samosa.
Samosa in Arab countries is famous as sambosa or samboosak. More or less the recipe is the same but the stuffing relates to Arabic spices and herbs. Samosa sheet is known as Samboose leaves. You can make sambusa with different types of cheese as per your taste.
If it's frozen then defrost first otherwise you can directly spray the oil on samosa and baking dish. Preheat oven to 200°C. Bake for 20 minutes.
Cheese samosa contains 125 calories with 1 teaspoon of stuffing after frying.
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Cheese Samosa Recipe
Ingredients
- 15 Samosa Sheet
- 1 cup Cottage cheese
- 3 teaspoon Oil
- ½ teaspoon Cumin seeds
- 1 tablespoon Onion chopped
- 1 teaspoon Green chilies sliced
- ½ teaspoon Salt
- 1 teaspoon Red Chili Powder
- ½ teaspoon Black Pepper
- Oil - For deep frying
Instructions
- Prepare Cheese Stuffing
- In a pan, add oil and heat it up.
- Add cumin seed and sliced green chilies. Let it pop for few seconds.
- Now add freshly chopped onions and saute for few minutes until it starts to change color.
- Season with salt, red chili powder and black peppers.
- Add roasted gram flour (besan).
- Give a good mix to all the ingredients.
- Add shredded cottage cheese.
- Mix well.
- Add freshly chopped green coriander and give it good mix.
- Cool it down as it’s ready for stuffing.
- Prepare Flour Paste: In a bowl, mix wheat flour and water. Mix well. Use to seal the edges of samosa.
- Samosa Folding
- Take samosa sheet and fold the samosa in zigzag direction. Note the steps in post or in video.
- Apply flour paste at the end of samosa wrap to seal the edges.
- Prepare all samosas.
- Deep fry on medium temperature to get golden brown samosa.
Video
Notes
- To make super crispy and lightweight samosa, use thin samosa sheet (patti) as it makes perfect crisp after frying.
- Sauteed cheese with herbs and spices makes a good taste of filling.
- Use fresh samosa patti, if it’s torn or brittle then don’t use it.
- It’s fine to use store-bought sheet (patti).
- If you are using homemade samosa patti then make sure to make it thin.
- Fry samosa in any vegetable, canola, and sunflower oil.
- Never fry samosa at ultra-high temperature. It will turn dark and get soggy after a few minutes.
- Carefully monitor the temperature before frying samosa.
- Avoid overcrowding samosa while frying.
Hinz
The crispiest cheese samosa recipe prepared with minimal spices is best to serve at lunch or dinner as a snack or an appetizer. Give it a try!