Cheese Samosa (Sambousek)

Cheese Samosa is a delightful snack characterized by its crispy, golden-brown exterior, and triangular shape, filled with a savory cheese mixture. Known as paneer samosa in India, this popular treat is also referred to as Sambousek in the Middle East, showcasing its widespread appeal across different cultures.

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Course: Appetizer, Snack

Cuisine: Arabic, Indian, Pakistani

Keyword: cheese samosa, cheese samosa recipe

Prep Time: 15

Cook Time: 10

Total Time: 25

Servings: Persons

Calories: 125kcal

Author: Hinz

Ingredients

15 Samosa Sheet Sambosa leaves, Philo sheets
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, pour 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, add wheat flour and water. Mix it well to make a thick paste.
Use this paste to seal the edges of the 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 Frying

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.

Video

Notes

For super crispy and light samosas, opt for thin samosa sheets, as they fry up perfectly crunchy.
A filling made of sautéed cheese mixed with herbs and spices adds a delicious flavor.
Always use fresh samosa sheets; if they’re torn or too brittle, it’s best to avoid them.
Store-bought sheets work fine, but if you’re making your own, ensure they’re rolled out thin.
When frying, any vegetable oil like canola or sunflower will do the trick. Just remember not to crank the heat too high, or your samosas will darken and become soggy quickly.
Keep an eye on the oil temperature while frying, and make sure not to overcrowd the pan to achieve that perfect crispiness.

Nutrition

Serving: 1g | Calories: 125kcal