Difficulty: Easy, Cook Time: 50 mins, Core Ingredient: Cheeses, Servings: 6-8, Calories: 164
Description: 3 different types of cheeses stuffed in samosa sheets and deep fried until crispy on the outside and oozy gooey on the inside.Â
22 Samosa Sheets
350 g (3 Cups) Shredded Mozzarella Cheese
113 g Cream Cheese,Â Softened
1Â˝ Tbsp. (21 g) Feta
2 Tbsp. All-Purpose Flour
4 Tsp. Water
In a medium bowl, mash together with a fork the cream cheese and salty white cheese until smooth. Add the mozzarella cheese and stir together until well combined. Set aside.Â In a small bowl, stir together the flour and water until smooth and form a paste similar in consistency to white glue.Â Working with one samosa sheet at a time, keep the rest covered under a tea towel, to prevent from drying out.
Start by bringing the top right corner of the sheet, halfway down to the left side. From the top, you should be able to see a triangle forming underneath. Add some of the flour paste to adhere the fold that has formed to the long sheet. Add a little more paste to the right hand side of the sheet.
Now bring the triangle that has formed on the left side, down to the right side, landing on the paste you just added. A cone shape should now be formed. Make sure that the corner of the cone is tight and doesn’t have a big hole, so the filling doesn’t escape during frying.
Lift the samosa sheet from the working surface and let it rest on the palm of your left hand. With your right hand, using a spoonÂ stuff the cone with about 1Â˝ tbsp. of the cheese mixture.
Place the filled cone/sheet back onto the working surface, and lightly flatten the filling with your hand. Dab some of the flour paste on all the remaining sides.
Fold down the filled cone to the left side, then fold down once again to the right side. You should now have a perfect triangle with a little tail sticking out. Bring the tail up and adhere it to the triangle. Now you have a perfectly shaped samosa triangle. Repeat with the remaining sheets.
Keep the wrapped samosas cold in the freezer until you’re ready to fryÂ or fully freeze and store in zipper lock bags for up to 1 month. Just let them thaw slightly, for 10 to 15 minutes before frying.
To fry the samosas, fill a skillet with enough oil just to cover the bottom of the skillet. DO NOT deep fry the samosas in lots of oil or the cheese will ooze out. Heat over medium heat until shimmering.
Place enough samosas to fill the skillet without overcrowding it. Fry for about 2 to 3 minutes on the first side until golden brown in color, then turn them to the other side and cook for another minute or two until nicely browned as well.Â Transfer to paper towels to drain then arrange on to a serving platter to serve. Best enjoyed while still warm, so the cheese is still oozy.
Note: You can replace feta cheese with cottage cheese or any other cheese of your choice.
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