Creamy Cheesy Samosa by @chieffoodieofficer
19 servings
🫑
79 ml
Capsicum
🧅
39 ml
Onions
🌿
Coriander
🥕
39 ml
Carrot
🌽
160 ml
Peas and corn
🧂
3.9 g
Salt
⚫
2.6 g
Pepper
🫙
1.3 tsp
Coriander powder
🫙
1.3 tsp
Jeera powder
🌶️
2.6 g
Red chilly powder
🍛
1.3 g
Chaat masala
🥚
29 ml
Mayonnaise
🧀
37 g
Cheese
🌾
26
Samosa patti sheets
🧅
39 g
Onion rings
🧂
1.3 g
Peri peri masala
Chop
green capsicum
onion
fresh coriander
Finely chop the green capsicum, onion, fresh coriander, and carrot.
Add
- green capsicum
- onion
- fresh coriander
Add the chopped vegetables, green peas, and sweet corn to the mixing bowl.
Season
salt- ground coriander
- Capsicum
Season the vegetable mixture with salt, black pepper, ground coriander, ground cumin, red chilly powder, and chaat masala.
Stir
mayonnaise
shredded cheese
Stir in 1.5 tablespoons mayonnaise and 1/4 cup shredded cheese until the filling is creamy and evenly combined.
Place
samosa pastry sheets
Place one samosa pastry sheet on a clean surface and fold it into a cone shape.
Seal- samosa pastry sheets
- green capsicum
- onion
Fill the cone with about 1 tablespoon of creamy vegetable filling and seal the open edge tightly.
Fill- samosa pastry sheets
Repeat the folding and filling process with the remaining pastry sheets and filling to make 20 samosas.
Heat
neutral frying oil
Heat the neutral frying oil in the deep frying pan over medium heat.
- Fry
- samosa pastry sheets
- neutral frying oil
Fry the samosas in batches for 3 to 4 minutes until crisp and golden brown.
Drain
Drain the fried samosas on paper towels and transfer them to a serving plate.
- Garnish
- onion rings
- peri peri seasoning
- fresh coriander
Garnish with onion rings, peri peri seasoning, and fresh coriander before serving hot.
Creamy Cheesy Samosa by @chieffoodieofficer
19 servings
🫑
79 ml
Capsicum
🧅
39 ml
Onions
🌿
Coriander
🥕
39 ml
Carrot
🌽
160 ml
Peas and corn
🧂
3.9 g
Salt
⚫
2.6 g
Pepper
🫙
1.3 tsp
Coriander powder
🫙
1.3 tsp
Jeera powder
🌶️
2.6 g
Red chilly powder
🍛
1.3 g
Chaat masala
🥚
29 ml
Mayonnaise
🧀
37 g
Cheese
🌾
26
Samosa patti sheets
🧅
39 g
Onion rings
🧂
1.3 g
Peri peri masala
Preparation Steps
Step 1/11
Finely chop the green capsicum, onion, fresh coriander, and carrot.
Step 2/11
Add the chopped vegetables, green peas, and sweet corn to the mixing bowl.
Step 3/11
Season the vegetable mixture with salt, black pepper, ground coriander, ground cumin, red chilly powder, and chaat masala.
Step 4/11
Stir in 1.5 tablespoons mayonnaise and 1/4 cup shredded cheese until the filling is creamy and evenly combined.
Step 5/11
Place one samosa pastry sheet on a clean surface and fold it into a cone shape.
Step 6/11
Fill the cone with about 1 tablespoon of creamy vegetable filling and seal the open edge tightly.
Step 7/11
Repeat the folding and filling process with the remaining pastry sheets and filling to make 20 samosas.
Step 8/11
Heat the neutral frying oil in the deep frying pan over medium heat.
Step 9/11
Fry the samosas in batches for 3 to 4 minutes until crisp and golden brown.
Step 10/11
Drain the fried samosas on paper towels and transfer them to a serving plate.
Step 11/11
Garnish with onion rings, peri peri seasoning, and fresh coriander before serving hot.
Composition
Ingredients
Types
Ingredients
Notes
Allergens
Dietetics
Dietary regimen
Calories
115 kcal
Macro nutrients
Nutritional Information
Minerals
Vitamins
Preparation
Time Information
Preparation
25 minutes
Cooking
15 minutes
Overall
40 minutes
Difficulty
Level
Medium (2/4)
Steps
11 steps
Equipments
Utensils
Appliances
Type
Origin
Source
Platform
Original Creator
@chieffoodieofficer
Origin
Cuisine
Geographic
India, South Asia
Various
Aspect
Texture
Flavors
Other
Price
Low
Recommended Preservation
fridge
Preservation Infos