Chilli Cheese Samosas | Crispy, crunchy pastry pockets filled with potatoes, cheese and chilies. These chilli studded samosas are perfection in every bite. Eat them on their own or dunk them in a hot + sweet ketchup.
WHAT ARE CHILLI CHEESE SAMOSAS?
There are variations of this samosas using keema, traditional spiced aloo, paneer and more. Chilli cheese is one of my favorite combinations, fresh green chilies with a melty mild cheese, and in this case a fluffy potatoes wrapped in a crunchy shell. Since the filling of this samosa was relatively simple you can easily serve it as an appetizer before any meal. A chilli cheese samosa is made with spring roll wrappers and filled with potatoes, cheese and studded with chilies. It’s then fried until golden and crispy. Of course, for a healthier alternative you can air fry these.
If you’re looking for another alternative, stuff these keema!
WHY USE SPRING ROLL WRAPPERS
Traditional masala aloo (potato) samosas are made with a pastry, denser type dough. It’s thicker when cooked and pairs well with the spicy potatoes. Texture wise it’s crispy on the outside and soft on the inside. These samosas on the other hand are made with Samosa Patti, spring roll wrappers which are light and crispy. The ultra crunchy shell has a neutral taste and doesn’t compete with the chilli cheese flavor.
HOW TO FOLD SAMOSAS
- Cut the spring roll wrappers at least 3 times longer than the width. You can cut these as large or as small as you like, samosas can be bite-sized, medium, or large but it’s the ratio that matters. I like to cut spring roll sheets in half to make medium size samosas.
- Lay the strips down horizontally and pick up the bottom right corner and fold it up until a triangle forms.
- Pick the right top of that triangle and fold it to match the bottom edge.
- Now you have a pocket to fill. Fill the pocket, fold the top to cover, and roll the edges on the side for a perfect triangle.
- Use a flour paste to glue the edges.
CHILLI CHEESE POTATO FILLING
Boil, peel and mash your potatoes. Once they cool, add your shredded cheese, chaat masala and finely chopped chilies. I like to use grated Amul cheese or shredded mozzarella. You can add any spices to these but I like to keep it simple with a generous amount of chaat masala.
- 3 medium potatoes; boiled, peeled, mashed; (approximately 2 cups mashed potato)
- 1 cup grated Amul or mozzarella cheese
- 2 tablespoon finely chopped chilies; birds eye or Serrano
- 1 tablespoon salt
- ½ tablespoon chaat masala
- 7-8 spring roll wrappers cut in half horizontally to make 14 to 16 samosa patti strips
- 2 tablespoon flour, mixed with a few drops water to make thick paste.
- 4 cup oil, to fry
- Prepare the filling by mixing the (cooled) boiled, peeled, mashed potato, cheese, chilies, chaat masala and salt until well incorporated.
- Make a flour paste to act like the samosa glue by mixing the flour with a few drops of water.
- Start assembling the samosas by laying the strips down horizontally. To fill, pick up the bottom right corner and fold it up until a triangle forms.
- Pick the right top of that triangle and fold it to match the bottom edge.
- Fill the pocket, fold the top to cover, using the flour paste to glue the edges creating a perfect triangle.
- In a wok or kadai heat the oil on medium high heat.
- Fry samosas in small batches for 3-4 minutes until golden and crispy.
- Remove to a paper towel to absorb excess oil.
- Serve hot with your favorite ketchup, we love hot + sweet.
Enjoy,
