Full written recipe for Corn & cheese samosa
Prep time: 10-15 minutes
Cooking time: 10-15 minutes
Serves: 30-40 mini samosa
For filling (2 fillings)
Ingredients:
• Boiling water for blanching the spinach
• Spinach 1 bunch (cleaned & washed thoroughly)
• Paneer 100 gm (grated)
• Processed cheese 200 gm (grated)
• Sweet corn kernels 2 cups
• Green chillies 3-4 nos. (chopped)
• Black pepper powder to taste
• Salt to taste
• Lemon juice 1 tsp
Method:
• Clean the spinach & wash thoroughly, keep aside to blanch the spinach.
• For blanching, set water for boiling in a stock pot, add the washed spinach leaves, and cook briefly for 15-20 seconds, immediately dip into ice cold water to retain its colour.
• Lightly squeeze to remove excess water & further transfer the blanched spinach in a blending jar & blend into a coarse paste, add little water while grinding. Keep aside.
• For filling, in a mixing bowl, add grated paneer, cheese, sweet corn kernels, green chillies & salt & pepper to taste, mix well to make the cheese & corn filling, just remember cheese already has salt, so be careful while adding salt. Mix & combine well. As the filling is ready, divide in two equal batches, reserve one batch for making the spinach & corn cheese filling.
• For spinach cheese & corn filling, take one batch of the filling mixture, and add the spinach paste and further add lemon juice, mix well, spinach corn cheese filling is ready, taste the filling and add the salt as per taste, as we’ve added spinach paste. Keep the fillings aside to make bread samosa.
For samosa
Ingredients:
• Bread slices as required
• Cheese & corn filling
• Spinach cheese & corn filling
• Oil for frying
Methods:
• Start by flattening the bread slices with rolling pin in thin sheet, trim off the sides and corner, divide the bread slice in two equal halves diagonally.
• Now apply water on the cut edge & bring the corners together to make a cone. Press the edges together to seal the cone. Make sure to pinch the top to seal the cone.
• Now fill in the filling of your choice & lightly press it. Do not over fill.
• Now apply water on the opening side & seal to make samosa. Shape all the samosa in same way.
• Set oil for frying, deep fry the samosa in hot oil on medium high flame until crisp and golden brown.
• Remove the samosa over a kitchen towel and serve hot and crispy samosa with ketchup or mayo or any dip of your choice.
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8 сен 2024
