Cheese samosa comprises a well-balanced stuffing inside samosa sheets made with crushed paneer, grated cheese, spring onions, capsicum, and simple spices like black pepper and red chili flakes. A hint of jalapeno adds a subtle kick, while ginger garlic paste enhances the overall aroma and taste. These are deep-fried until perfectly crisp and golden. Follow my recipe to learn the steps to make cheese samosa at home.
KEY TAKEAWAYS
- Cheese samosa is a delicious Indian snack and is perfect for tea-time snacks and parties as a quick indulgence.
- Serve them hot with tomato ketchup, mint chutney, green chutney, or any creamy dip for the best experience.
- Cheese samosas are crunchy on the outside and rich, creamy, and mildly spicy on the inside.
- Other similar recipes like paneer samosa, corn cheese samosa, or veg cheese pockets offer similar flavors.
The Ingredients:
To make the cheese samosa stuffing:
- 1 tbsp cooking oil
- 1 tsp ginger garlic paste
- 2 tbsp spring onions (whites, finely chopped)
- 1 tbsp capsicum (finely chopped)
- 4 tbsp paneer (crushed)
- Salt to taste
- ¼ tsp black pepper powder
- ½ tsp red chili flakes
- 1 tbsp spring onion (greens)
- 4 tbsp cheese (Amul and mozzarella, grated)
- ½ tsp jalapeno (optional)
To make the cheese samosas:
- Samosa sheets – as required
- Maida paste – as required
To fry the cheese samosas:
- Cooking oil – as required for deep frying
For presentation:
- Tomato ketchup – a bowl
- Coriander leaves – as required
I stumbled on this cheese samosa recipe by accident while chatting with a buddy who’s always trying new snack mixes. When she mentioned stuffing samosas with paneer along with cheese, it clicked right away. It sounded basic but full of flavor. Mixing everyday stuff with melted cheese somehow felt both cozy and fun. I jotted everything down; sure, it’d go well when I made it for dinner at home.
I pulled it off the following day, and the response back home was what really made it count. My husband went crazy for the crunchy outside mixed with the soft inside, whereas my two boys kept grabbing handfuls – didn’t even wait till I’d finished cooking. Watching them enjoying each piece lit up my whole mood. Honestly, I just felt lucky stumbling on this recipe so casually, which somehow became one of those warm family snapshots.
How to Make Cheese Samosa? (Step by Step Guide with Images)
Step 1: Heat 1 tbsp of cooking oil in a kadai or pan on a low to medium flame and add 1 tsp of ginger garlic paste to it when hot. Cook it for a while.
Step 2: Then, add 2 tbsp of finely chopped spring onions (whites) to it and cook it for a while until it is slightly soft.
Step 3: At this stage, add 1 tbsp of finely chopped capsicum and again sauté it for about 20 seconds.
Step 4: Then, add 4 tbsp of crushed paneer to it and mix well. Cook it for 2 minutes or so.
Step 5: Follow with salt to taste, ¼ tsp of black pepper powder, ½ tsp of red chili flakes, and 1 tbsp of spring onion greens. Mix well and cook for half a minute.
Step 6: Your cheese samosa mixture is ready. Switch off the gas stove, transfer the mixture onto a plate and let it cool down for about 5 minutes.
Step 7: Then, to the cool samosa stuffing, add 4 tbsp of grated Amul and mozzarella cheese along with ½ tsp of tinned jalapeno and mix well. Keep it aside.
Step 8: Now, take one samosa sheet and fold it in one corner of its length to form a triangle. Then, fold it upward once again. A pocket will be formed.
Step 9: Fill the pocket with 2 tbsp of the cheese stuffing. Fold it once again, keeping the same triangle shape. Overlap the layer to fold it finally.
Step 10: When you reach the end, apply some maida mixture and seal the samosa properly leaving no gaps.
Step 11: Your cheese samosa is ready to fry. Repeat the process to make all the samosas.
Step 12: Heat an adequate amount of cooking oil in a kadai on high heat and reduce the flame when it is medium hot. Release the cheese samosas one by one in the hot oil very carefully from one side. Flip and fry them in small batches of 2 to 3 samosas at a time for 2 to 3 minutes, continuously flipping in between.
Step 13: Remove them when they are crispy and achieve a nice golden color. Keep them on a plate laid with a kitchen towel.
Step 14: Your tasty homemade cheese samosas are ready to enjoy. Arrange them on a plate and serve hot with tomato ketchup or any dip alongside a few coriander leaves.
Recipe Card
Cheese Samosa
Ingredients
To make the cheese samosa stuffing:
- 1 tbsp cooking oil
- 1 tsp ginger garlic paste
- 2 tbsp spring onions whites, finely chopped
- 1 tbsp capsicum finely chopped
- 4 tbsp paneer crushed
- Salt to taste
- ¼ tsp black pepper powder
- ½ tsp red chili flakes
- 1 tbsp spring onion greens
- 4 tbsp cheese Amul and mozzarella, grated
- ½ tsp jalapeno optional
To make the cheese samosas:
- Samosa sheets – as required
- Maida paste – as required
To fry the cheese samosas:
- Cooking oil – as required for deep frying
For presentation:
- Tomato ketchup – a bowl
- Coriander leaves – as required
Instructions
- Heat 1 tbsp of cooking oil in a kadai or pan on a low to medium flame and add 1 tsp of ginger garlic paste to it when hot. Cook it for a while.
- Then, add 2 tbsp of finely chopped spring onions (whites) to it and cook it for a while until it is slightly soft.
- At this stage, add 1 tbsp of finely chopped capsicum and again sauté it for about 20 seconds.
- Then, add 4 tbsp of crushed paneer to it and mix well. Cook it for 2 minutes or so.
- Follow with salt to taste, ¼ tsp of black pepper powder, ½ tsp of red chili flakes, and 1 tbsp of spring onion greens. Mix well and cook for half a minute.
- Your cheese samosa mixture is ready. Switch off the gas stove, transfer the mixture onto a plate and let it cool down for about 5 minutes.
- Then, to the cool samosa stuffing, add 4 tbsp of grated Amul and mozzarella cheese along with ½ tsp of tinned jalapeno and mix well. Keep it aside.
- Now, take, one samosa sheet and fold it in one corner of its length to form a triangle. Then, fold it upward once again. A pocket will be formed.
- Fill the pocket with 2 tbsp of the cheese stuffing. Fold it once again keeping the same triangle shape. Overlap the layer to fold it finally.
- When you reach the end, apply some maida mixture and seal the samosa properly leaving no gaps.
- Your cheese samosa is ready to fry. Repeat the process to make all the samosas.
- Heat an adequate amount of cooking oil in a kadai on high heat and reduce the flame when it is medium hot. Release the cheese samosas one by one in the hot oil very carefully from one side. Flip and fry them in small batches of 2 to 3 samosas at a time for 2 to 3 minutes, continuously flipping in between.
- Remove them when they are crispy and achieve a nice golden color. Keep them on a plate laid with a kitchen towel.
- Your tasty homemade cheese samosas are ready to enjoy. Arrange them on a plate and serve hot with tomato ketchup or any dip alongside a few coriander leaves.
