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cheese samosa

Cheese Samosa Recipe

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. 
5 from 7 votes
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Course: Appetizer, Snack
Cuisine: Arabic, Bangladesh, Indian, Pakistani
Keyword: cheese samosa, cheese samosa recipe
Prep Time: 15 minutes
Cook Time: 10 minutes
Total Time: 25 minutes
Servings: 5 Persons
Calories: 125kcal
Author: Hinz

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.

Nutrition

Calories: 125kcal