One of my favourite starters at any party – Cheesy spinach samosa. They are mini bite sized fried parcels packed with flavour. While samosas are made in lots of flavour combinations, stuffed with everything from the humble alu masala, paneer to meats, this cheesy variant is almost always made in bite sized versions.
You can watch the detailed recipe video here –
It’s Samosa time !!
The combination of spinach and cheese is a classic and you can never go wrong with that. Because the cheese flavour is so intense , this cheesy spinach samosa is made small in size. Black pepper and garlic are the only other flavouring agents used in this recipe but trust me you need nothing more !
I have also added corn as I love the sweet crunch they add to the melty gooey cheese. These Cheesy spinach samosas are perfect as a cocktail snack or even as a starter. They can be made ahead of time and frozen. You can bake them or fry or even air fry them.
The secret to get the perfect crispy flaky samosa covering lies in making the perfect samosa dough. If you follow the recipe correctly you will get the ideal golden brown crispy samosa covering with the right amount of bubbles and texture. Do watch the fool proof video of this cheesy spinach samosa to recreate this recipe perfectly at home !
These taste just like store bought cheesy spinach samosas, you will get flooded with compliments and disbelief. Trust me 😊
You can also try my Mumbai’s famous Sion Gurukripa style Samosa recipe if you are a traditional samosa lover !!
To learn how to make Delicious EGGFREE Brownies, Home Baked Bread , and more from me, check out details of my online courses in the following the link :- Click HerePrint
CHEESY SPINACH SAMOSA – FINGER FOOD
- Prep Time: 30 mins
- Cook Time: 30 mins
- Total Time: 60 mins
- Yield: 32 mini samosas
These cheesy spinach samosas are the perfect party snack !!
For the covering
All purpose Flour – 300 gms ( NOT 2.5 cups as mentioned in the video, it is an error on my part)
Oil – 4 Tbsp or 50 gm
Salt – 1 tsp – 5 gm
Water – 120 -140 ml
Oregano – 2 tsp
For the filling
Spinach – 110gms or 1 small bunch after cleaning
Cheese – 135 gms or 1 cup
Boiled Corn – 40 gms or 1/4 cup
Garlic – 2 tsp
Pepper – 1 tsp
White pepper powder – 1/4 tsp
- To make the covering, in a bowl take all purpose flour. Add salt, oregano for flavour and oil to it.
- The quantity of oil is very important for flaky but crispy covering. It shouldn’t be too much nor too little.
- Add water little by little and form a semi soft dough.
- Cover the dough with a moist cloth and let it rest for 15- 20 mins.
- In another pan, heat some oil and saute the garlic in it till it is fragrant.
- Add the finely chopped spinach to this. Keep stirring. Continue cooking till all the spinach has wilted and completely dried off and then transfer to another bowl. Cool completely.
- Add the cheese, pepper and corn to the spinach once it is cool. Don’t mix cheese with hot spinach or else you will be left with a mess in your hands as the cheese will start melting.
- To roll and shape the samosas, divide the dough into 16 equal roundels.
- Roll them into thin rotis in oval shape. Divide it into 2 parts , by cutting along the shorter radius.
- Wet the straight side with a little water and fold it into a conical shape by joining the two ends. Press the edges properly till they stick firmly together. If this is not done correctly then the samosas may burst during frying. Please watch the video for better understanding.
- Now fill the cone with a small amount of the cheese filling. Do not overfill. As the cheese melts while frying it will expand and it will need empty space to expand. So if you overfill the samosa it may burst in frying oil and create a mess.
- Close the lip of the cone with some water and form a triangular shape. Place the samosa in a dish and cover with a moist cloth till all are ready for frying.
- Fry in medium hot oil till they are golden brown. Serve hot with ketchup or even some pizza sauce !
- Please watch the youtube video to better understand the process of rolling and shaping the samosas as that is the most important and complicated part of the recipe.
- You can half fry the samosas and keep them at room temperature for 4-5 hours, in the fridge for 1 day and in the freezer for 2-3 months. Just thaw them and fry them in medium hot oil before serving.
- If you store the samosas without half frying them they will tear and break upon defrosting.
- To bake them apply a thin layer of oil on them and bake at 180 C for 15-20 mins.
- If the samosas burst while frying, immediately remove them from the hot oil, or else the cheese will leak into the oil and spoil it. Carefully fry them with the seam side up ( the side which is open) and keeping it out of the oil.
- To avoid unattractive bubbles on the outer covering – a. Don’t make the dough too soft – b. add the correct amount of oil, not too much nor too less. – c. Add the samosa in medium to low hot oil , continue frying in medium hot oil.
- To avoid the samosas from bursting in the oil or while baking – a. press the seams properly till they are stuck together properly. – b.Don’t over fill the samosa
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