Frederic Melton
Samosas are a popular snack, especially in India, and are believed to have originated in Central Asia. They are usually fried but can also be baked. There are many different types of samosas, including chicken, vegetable, and potato, but one of the most popular variations is the cheese samosa. Cheese samosas are made with grated cheese, such as cheddar, mozzarella, or processed cheese, and can be flavoured with various spices and herbs. They are a versatile snack that can be customised to one's liking and are sure to be a hit with kids and adults alike!
| Characteristics | Values |
|---|---|
| Type of Cheese | Mozzarella, Feta, Cream Cheese, Cheddar, Cottage Cheese, Paneer, Monterey Jack, Mexican Cheese Blend, Sulguni, Shelal Cheese, Syrian Msannara Cheese, Akkawi Cheese, Amul Cheese |
| Other Ingredients | Coriander Leaves, Cumin Powder, Chaat Masala Powder, Green Chillies, Salt, Nigella Seeds, Corn, Onion, Capsicum, Garlic, Jalapenos, Chilli Flakes, Oregano, Parsley, Spinach, Carrots, Bell Peppers |
| Folding Technique | Triangular, Cone-Shaped |
| Cooking Method | Deep Frying, Air Frying, Baking |
| Storage | Refrigerate, Freeze |
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What You'll Learn
Melty cheeses like mozzarella, feta, and cream cheese
Feta is a soft and crumbly cheese that will add a salty kick to your samosa. It pairs well with other cheeses, like mozzarella, and has a distinct flavour that can enhance the overall taste of the dish.
Cream cheese is another excellent option for samosas. Its creamy texture and mild flavour can complement the other ingredients in the filling. It also helps to bind the filling together, creating a cohesive and tasty mixture.
When using melty cheeses, it is important to consider the consistency of your filling. These cheeses tend to be softer and can result in a runny batter. To avoid this, use cheese cubes instead of shredded cheese, and make sure to cool the filling before assembling your samosas. Properly sealing the corners of the samosa wrappers is also crucial to prevent the cheese from leaking out during frying.
You can also mix and match these cheeses to create unique flavour profiles. For example, combining mozzarella, feta, and cream cheese can result in a savoury and indulgent samosa that is sure to impress.
Remember, when working with cheese and samosa wrappers, it is essential to work quickly to prevent the wrappers from drying out. Keeping them covered with a towel can help maintain their softness and freshness.
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Sharp cheeses like cheddar
If you're a fan of sharp-tasting cheeses, then cheddar is a great option for samosas. Cheddar is a popular choice for those who want a gooey, stretchy texture in their samosas. When heated, cheddar melts beautifully, creating a desirable, stringy consistency. It can also be replaced with other cheeses that melt well, such as cream cheese, feta, or mozzarella.
Cheddar samosas can be customised with various ingredients. For an Indian-style twist, add cumin powder, chaat masala, or amchoor powder for flavouring. You can also include chopped coriander leaves, green chillies, and salt to enhance the taste. If you're looking for a creamier texture, consider using processed cheese along with the cheddar. This combination will result in a samosa that is both delicious and aesthetically pleasing.
When preparing the filling for cheddar samosas, it's essential to grate or shred the cheese. This ensures that it melts evenly and creates a smooth mixture. You can also add finely chopped onions, bell peppers, carrots, and spinach to the filling for added texture and flavour. These ingredients not only provide a nutritional boost but also create a colourful and appetising dish.
Cheddar samosas can be served with various accompaniments. For a spicy kick, serve them with chilli sauce or ketchup. You can also offer them with a side of masala chai for a unique flavour combination. Additionally, consider pairing cheddar samosas with a glass of wine and some roasted nuts for a festive party appetiser.
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Mild white cheese like Akkawi
A mild white cheese like Akkawi is a great choice for samosas. Akkawi is a common cheese in Middle Eastern baking, used in both sweet and savoury dishes. It is a mild, slightly salty cheese that melts into the perfect stretchy cheese pull. This makes it ideal for samosas, as it will create a gooey, stringy texture that cheese lovers will enjoy.
When making samosas with Akkawi cheese, it is important to ensure that the filling is properly sealed to prevent the cheese from leaking out during frying. This can be done by using a flour and water paste, or “samosa glue”, to glue all the edges of the samosa wrapper together. The samosas can then be fried to crispy, golden perfection.
In addition to Akkawi cheese, other ingredients that can be added to the filling include fresh coriander leaves, roasted cumin powder, chaat masala powder, chopped green chillies, and salt. For a more flavourful samosa, spices such as cumin powder, chaat masala, or amchoor powder can be added. Freshly chopped herbs like coriander leaves, oregano, and parsley can also be used to enhance the flavour of the samosas.
Akkawi cheese samosas can be served as an appetizer or snack and are sure to be a hit with cheese lovers. They can be served with chilli sauce, ketchup, or even jam for those who prefer a sweeter option. These samosas can also be made in advance and frozen, making them a convenient option for last-minute entertaining.
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Adding spices, herbs, and vegetables
Samosas are a popular snack, especially in India, the Middle East, and other Asian countries. They are usually made by stuffing a samosa sheet with a filling of your choice and folding it into a triangle. The samosas are then fried, air-fried, or baked.
When it comes to adding spices, herbs, and vegetables to your cheese samosas, the options are endless. Here are some ideas to get you started:
Spices
For an Indian-style cheese samosa, you can add some cumin powder, chaat masala, amchoor powder, or garam masala. If you want to give it a bit of a kick, include some red chilli powder or fresh chillies. You can also use crushed coriander seeds and fennel seeds, which are commonly found in Punjabi samosas. Just be mindful of the size of the spices, as larger pieces may be undesirable to bite into.
Herbs
Fresh coriander leaves are a great addition to cheese samosas, providing a burst of flavour. You can also add dried oregano and dried parsley for an Italian twist. If you're feeling adventurous, throw in some chopped jalapeños or sliced green chillies for an extra spicy kick.
Vegetables
Finely chopped onions are a popular choice for cheese samosas, adding a savoury note to the filling. You can also include grated or chopped carrots, corn, chopped spinach, or peas for added texture and flavour. Potatoes are another popular choice, especially in Punjabi-style samosas, but be sure to boil them until they are fork-tender and not mushy.
Remember, the beauty of making samosas is that you can customise the filling to your liking. So feel free to experiment with different combinations of spices, herbs, and vegetables to create your signature cheese samosa!
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Folding and sealing the samosas
Making samosas is quite simple, but there are a few key steps to follow to ensure they are sealed properly and don't leak during frying.
Firstly, lay your samosa wrapper flat, vertically, in front of you. Place around a spoonful of your chosen filling at the end of the wrapper closest to you. Fold the wrapper upwards over the filling to form a triangle shape. Repeat this folding process, keeping the triangle shape, until you reach the end of the wrapper.
Now, to seal the samosa, you can use a flour and water paste or a flour slurry. Dip your finger into warm water and wet the end of the wrapper, then apply your paste or slurry to the final fold to seal the samosa. Alternatively, you can use butter or egg as a glue, brushing the layers with a little of either before placing your filling.
It is important to ensure the corners of the samosas are properly sealed, as loose folds will allow oil to enter the samosa and the filling to leak out.
Once your samosas are folded and sealed, you can either deep fry them immediately, bake them, or freeze them for future use.
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Frequently asked questions
There are many cheeses that work well in samosas, including mozzarella, feta, cream cheese, cheddar, cottage cheese, and akkawi.
Lay the samosa wrapper flat in front of you. Place around a spoon and a half of your cheese filling at the end of the wrapper closest to you. Fold the wrapper upwards to form a triangle shape. Continue folding in triangles until you reach the end of the wrapper. Use flour paste to seal the edges.
You can either fry or bake samosas. To fry, heat oil in a pan to around 350°F. Fry the samosas for 2-3 minutes on each side until golden brown. To bake, brush the samosas with an egg wash and bake at 350°F for about 40 minutes.
