Cheese Spring Onion Samosa, Onion Cheese Samosa
by Tarla Dalal
cheese and spring onion samosa recipe | onion cheese samosa | Indian snack recipe | with 35 amazing images.
cheese and spring onion samosa recipe | onion cheese samosa | Indian snack recipe is a flavourful snack with a unique combo of stuffing. Learn how to make onion cheese samosa.
To make cheese and spring onion samosa, for the dough combine all the ingredients in a deep bowl and knead into a stiff dough using enough water. Keep aside. Divide the dough into 8 equal portions. Roll out a portion of the dough into 150 mm. X 75 mm. (6" x 3") diameter oval. Cut the oval horizontally into 2 equal portions using a knife. Take a portion and join the edges to make a cone. Stuff the cone with a portion of the stuffing, apply a little water along the edge and pinch it well to seal the stuffing. Repeat with the remaining dough and stuffing to make 14 more samosas. 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.
Unlike the common samosas that are stuffed with soft, potato-based mixtures, the onion cheese samosa has a totally different stuffing, which gives it an exciting texture and unique taste too. The stuffing is also seasoned with red chilli flakes, which gives you a fabulous mouth-feel combining the gooeyness of cheese, the crunch of onions and the inherent heat of chillies.
Rolling and shaping the cheese and spring onion samosa is similar to the regular aloo and green pea stuffed samosa. All you need to do is keep a few pointers in mind to get perfectly fried samosas.
Since this Indian snack recipe has an Oriental touch, you can serve it with chilli garlic sauce. Explore more samosa options like the regular Samosa and Mini Onion Samosa.
Tips for cheese and spring onion samosa. 1. Ensure the dough is smooth. 2. Also ensure that the rolling is smooth and there are no cracks on the surface, else the samosa might break or open up while frying. 3. Chilli flakes in the stuffing can be replaced with finely chopped green chillies or green chilli paste. 4. Pinch the edges well so the stuffing doesn’t spill out while frying. 5. Do not fill the cone completely. Leave a little space empty to seal it. 6. 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.
Enjoy cheese and spring onion samosa recipe | onion cheese samosa | Indian snack recipe | with step by step photos.
Cheese Spring Onion Samosa, Onion Cheese Samosa recipe - How to make Cheese Spring Onion Samosa, Onion Cheese Samosa
Preparation Time: Cooking Time: Total Time:
Makes 16 samosas
For The Dough
1 cup plain flour (maida)
salt to taste
1/2 tbsp oil
To Be Mixed Into A Stuffing
1 3/4 cups grated processed cheese
1/2 cup finely chopped spring onions whites and greens
4 tsp dry red chilli flakes (paprika)
salt to taste
Other Ingredients For Cheese Spring Onion Samosa
oil for deep-frying
For Serving With Cheese Spring Onion Samosa
chilli garlic sauce
For the dough
- 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
- How to proceed
- Divide the dough into 8 equal portions.
- Roll out a portion of the dough into 150 mm. X 75 mm. (6" x 3") diameter oval.
- Cut the oval horizontally into 2 equal portions using a knife.
- Take a portion and join the edges to make a cone.
- Stuff the cone with a portion of the stuffing, apply a little water along the edge and pinch it well to seal the stuffing.
- Repeat with the remaining dough and stuffing to make 14 more samosas.
- 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.
Cheese and Spring Onion Samosa Video by Tarla Dalal
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What are cheese and spring onion samosa made of?
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Cheese and spring onion samosa are made of 1 cup plain flour (maida), salt to taste, 1/2 tbsp oil and oil for deep-frying.
To Be Mixed Into A Stuffing
1 3/4 cups grated processed cheese
1/2 cup finely chopped spring onion whites and greens
4 tsp dry red chilli flakes
salt to taste
How to select processed cheese
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Processed cheese is sometimes sold in blocks, and quite often sold packed in individual cubes, sometimes with plastic wrappers or wax paper separating them.
- Processed cheese should not be too crumbly or dry with the colour being relatively uniform.
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Check the expiry date and look out for any discoloration or moldy spots.
How to select spring onions, hara pyaz
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Buy slender spring onions with plump white bulbs which are crisp and hard.
- The base should be whitish in color for two or three inches.
- When selecting spring onions look for a bunch with crisp, firm leaves which are a uniform rich green.
- Avoid those that have wilted or yellowed tops.
- Before using, discard spring onion greens with discolored, slimy, or wilted leaves if any.
- You can keep spring onions in the fridge for a couple of days, and remember to wash them before use.
- You may also want to peel the outer layer of the bulb off to access the tender, crunchy interior.
How to select plain flour, maida
-
Maida is available in various pack sizes from various brands. Choose the pack size that suits your needs.
- Buy well-packed flour, pure white in colour, and smooth and powdery in texture.
- The plain flour should be uniform in colour.
- Avoid pale yellow-coloured flour.
- It should also be free of worms and debris.
- Also make sure that there is no evidence of moisture or lumps formation.
- Flour is sometimes labelled as pre-sifted. This means that the flour was sifted before packaging but it compacts during shipping and handling and therefore is no longer sifted by the time you get it home. So, always sift again before use.
For the dough
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For the dough, add 1 cup plain flour (maida) in a deep bowl.
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Add 1/2 tbsp oil.
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Add salt to taste.
- Mix the ingredients well using your fingertips.
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Add enough water.
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Mix well and knead into a stiff dough. Ensure the dough is smooth. Keep the dough aside.
How to make the stuffing for cheese and spring onion samosa
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To make the stuffing for cheese and spring onion samosa, add 1 3/4 cups grated processed cheese in a deep bowl.
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Add 1/2 cup finely chopped spring onion whites and greens.
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Add 4 tsp dry red chilli flakes. These can be replaced with finely chopped green chillies or green chilli paste.
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Add salt to taste. Note that cheese is little salty, so add salt accordingly.
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Mix well.
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Divide the stuffing into 8 equal portions and keep aside.
How to make cheese and spring onion samosa
- To make cheese and spring onion samosa recipe | onion cheese samosa | Indian snack recipe, divide the dough into 8 equal portions.
-
Flatten a portion of the dough in between your palms.
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Place it on the rolling board and roll out into 150 mm. X 75 mm. (6" x 3") diameter oval. Ensure that the rolling is smooth and there are no cracks on the surface, else it might break or open up while frying.
-
Cut the oval horizontally into 2 equal portions using a knife.
-
Take a portion and join the edges to make a cone.
-
Stuff the cone with a portion of the stuffing. Do not fill the cone completely. Leave a little space empty to seal it.
-
Apply a little water along the edges.
-
Pinch it well to seal the stuffing.
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This is one samosa shaped and ready. Repeat with the remaining dough and stuffing to make 14 more samosas.
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Heat the oil in a deep non-stick pan.
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Add a few samosas at a time in the hot oil.
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Deep fry on a medium flame till they turn golden brown in colour from both the sides.
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Drain on an absorbent paper.
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Serve cheese and spring onion samosa recipe | onion cheese samosa | Indian snack recipe immediately with chilli garlic sauce.
Tips for cheese and spring onion samosa
-
Ensure the dough is smooth.
-
Also ensure that the rolling is smooth and there are no cracks on the surface, else the samosa might break or open up while frying.
-
Chilli flakes in the stuffing can be replaced with finely chopped green chillies or green chilli paste.
-
Pinch the edges well so the stuffing doesn’t spill out while frying.
-
Do not fill the cone completely. Leave a little space empty to seal it.
-
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.
| Energy | 82 cal |
| Protein | 2.9 g |
| Carbohydrates | 5.7 g |
| Fiber | 0.1 g |
| Fat | 5.3 g |
| Cholesterol | 8.8 mg |
| Vitamin A | 57.7 mcg |
| Vitamin B1 | 0 mg |
| Vitamin B2 | 0 mg |
| Vitamin B3 | 0.2 mg |
| Vitamin C | 0.8 mg |
| Folic Acid | 0.2 mcg |
| Calcium | 71.7 mg |
| Iron | 0.4 mg |
| Magnesium | 4.1 mg |
| Phosphorus | 54.4 mg |
| Sodium | 109.6 mg |
| Potassium | 13.3 mg |
| Zinc | 0 mg |
easy and tasty
Hi, I have 2 questions.. 1. can we use ready made samosa patti for this recipe. 2. Can we stuff them and keep them in referigetator and fry the another day Thanks
can we make them before
Cheese and spring onion samosa is so delicious. Must try for cheese lovers. The cheese oozing out in your mouth with every bite is just out of this world. So diffrent than the regular samosas with potato. Ideal to serve as afternoon snack, school tiffin or as a starter at parties. Must try !!!