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Let me tell you, these cheese samosa are just perfect for snacking! You'll be amazed at how simple are the ingredients. Best of all, you can make them with some veggies and cheese in just 40 minutes!
You know how much South Asians love samosas! Well, after sharing chicken samosa and keema samosa recipes, I'm excited for a vegetarian version now – and to be honest, it's rich, cheesy, and just as tasty!
Additionally, cheese and corn are two of my favorite ingredients that I frequently use in my recipes. So, this recipe was long overdue. I had these mini cheese samosa at a friend's place, and I just loved them.
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Why Try it?
Mini Samosa: Given that the cheese and paneer filling is heavy, these samosas are best wrapped in a mini samosa, as this allows for more crunch with optimal cheese flavor, making it a perfect appetizer.
Cottage Cheese: Processed cheese is deemed unhealthy so I use homemade paneer (AKA cottage cheese) in this recipe, which will keep the samosa high in protein. This makes paneer cheese a great choice for kids' food.
Another reason is that these samosas are freezer-friendly; they can be made in large batches and stored for later consumption.
Ingredient
Have look at the visual of the ingredients to make this cheese samosa recipe. Also, keep an eye out for the homemade paneer recipe in this post.
- Cottage cheese: Adding cottage cheese is my preference here, as its high protein content significantly enhances the healthfulness. You can use pre-made cottage cheese, though I personally make it at home.
- Cheddar cheese: I have used cheddar cheese because when heated, it melts beautifully, creating that desirable gooey, stretchy texture inside the samosa that everyone loves. Pro Tip: You can replace cheddar cheese with cream cheese, feta cheese or mozzarella cheese. Or any other cheese that melts well.
- Corn: Use fresh, frozen, or canned sweet corn for this recipe. If using canned, make sure to drain it well.
- Onion and capsicum: Finely diced veggies form the aromatic base of the cheese filling. Make sure to chop it very small for a smooth mixture. You can substitute with cilantro and green onions, too.
- Garlic: I have used freshly chopped garlic; paste is fine too.
- Spices: A blend of chili flakes, black pepper, Italian seasoning, and salt makes perfect seasoning. Pro tip: If you like spicier, add finely chopped pickled jalapenos as well.
- Oil: Any neutral oil can be used to fry.
Homemade Paneer
Making your own paneer (cottage cheese) at home is actually quite easy! You only need two main things: 1 ltr milk and 250 g of yogurt.
Start by boiling fresh full-fat milk. Once it comes to a rolling boil, remove from the heat and add whipped yogurt. Stir gently the milk will begin to curdle. Let the milk rest for 10 minutes until the whey separates.
Then, strain the curds through a cheesecloth lined on a colander. Wrap the cheesecloth and put some weight on the wrapped cheese to remove excess whey. Let it rest for 30 minutes. Then your cottage cheese is ready to use or freeze in cubes.
How to make this recipe?
Once you have all your ingredients for the cheese samosa recipe are ready, preparing this is very easy. Look at the steps below.
- In a pan, heat oil and sauté the chopped garlic until fragrant.
- Add the chopped onion, capsicum, and spices to the pan, and cook until the onions are translucent.
- Stir in the crumbled cottage cheese (paneer) and sweet corn kernels, mix well with the sautéed vegetables. You have to stop cooking at this point.
- Finally, add the grated cheddar cheese to the warm cheese mixture and stir gently until it begins to melt and combine with the cheese filling.
- Allow the prepared cheese samosa filling to cool completely before proceeding.
- Lay out a sheet of samosa pastry (or spring roll wrapper) on a clean surface.
- Cut the pastry sheet into 2 inch wide, rectangular strips suitable for making mini samosas.
- Fill each strip with the cooled mixture, fold into a samosa. Find the folding steps below.
- To deep fry the samosa, heat oil gently in a wok. Add the samosa while the oil is moderately hot. Fry the samosa in medium-low low until firm, then increase heat to crisp further until golden brown.
- Fry all samosas similarly in small batches without overcrowding. Serve hot with tomato ketchup.
Fold a samosa
I recommend using a large square sheet and making mini samosas out of it. However, any samosa shape is ok.
- First, make sure your samosa strips are about three times longer than they are wide – this ratio is key for a good samosa, no matter the size. If a strip seems too wide, just trim a little off.
- Follow the image and make the first fold.
- Then make the second fold. This creates a little pocket.
- Spoon your filling into this pocket. Then, fold the top of the strip over to cover the filling, and keep folding the remaining pastry to complete your perfect triangle.
- Finally, use the flour slurry to glue all the edges together very well. This strong seal is important to stop oil from getting inside when you fry them. Enjoy your delicious samosas!
Storage
You can easily freeze these bite-sized cheese samosas. Arrange unfried samosas in a single layer on a baking sheet and freeze until solid. Once frozen, transfer them to a freezer-safe bag or container.
You can then fry them directly from frozen (they might take a minute or two longer to cook) for a quick snack anytime.
Expert Tips
Also, to make it cheesier, you can use cream cheese, but make sure you use the cheese cubes so that the batter is not runny.
Remember to cool the filling. Keep filling in fridge to firm up.
It is crucial to seal the corners of the samosas properly, as loosely folded samosas will allow oil to fill in thr samosa and let the cheese leak out.
You can always tweak the recipes to your own liking. If making for grown-ups, you can add jalapeños, or for a more herby flavor, you can add cilantro or parsley.
Add olives and salami for a pizza like taste. Or baby spinach for a green variation.
FAQS
For cheese samosas, a blend is often ideal. Cheddar cheese and cottage cheese (paneer) are generally preferred for their balance of flavor, melt, and texture.
However, you can also use mozzarella, feta, and cream cheese.
Deep-frying gives the best result; however, you can definitely bake or air-fry them for a healthier option. Generously brush or spray the samosa with oil before baking or air-frying until golden brown and crispy. Results may vary slightly in texture compared to deep-frying.
Absolutely! The recipe is versatile. While corn, onion, and capsicum are suggested, you can experiment with finely diced carrots, mushrooms, or spinach to suit your taste.
Hungry for more fried snacks? Check these!
If you try this cheese samosa recipe, I'd LOVE to hear your feedback in the comments. Your 5-ratings motivate me to do my best. Stay connected for more recipes and videos on Facebook, Instagram, Pinterest, and YouTube.
📖 Recipe
Cheese Samosa
Ingredients
Filling
- 2 tablespoon oil
- ½ tablespoon garlic, finely chopped
- ½ cup onion, finely chopped
- ¼ cup capsicum
- 1 cup sweet corn, frozen or canned ,drain excess water if canned
- A pinch ground black pepper
- ½ teaspoons chilli flakes
- ½ teaspoons Italian seasoning
- 1 cup cottage cheese
- ½ cup cheddar cheese, substitute with cream cheese cubes or mozzarella
- 7-8 square spring roll wrappers, cut into 2 inch sheet to make mini samosa sheets.
- 3 tablespoon wheat flour , mixed with water to make slurry.
- Oil, to deep fry
Instructions
- In a pan, heat oil and sauté the chopped garlic until fragrant.
- Add the chopped onion, capsicum, and spices to the pan, cooking until the onions soften.
- Then stir in the crumbled cottage cheese (paneer) and sweet corn kernels.
- Remove the pan from heat and add the shredded cheddar cheese, stirring gently until it begins to melt and combine with the filling.
- Allow the prepared cheese samosa filling to cool completely before proceeding with assembly.
Fold
- Cut samosa pastry (or spring roll wrapper) into 2-inch rectangular strips, filling each with the cooled mixture and folding it into a samosa shape. Seal each samosa edge with the help of prepared wheat flour slurry.
- To deep fry the samosa, heat oil gently in a wok. Add the samosa while the oil is moderately hot. Fry the samosa in medium-low low until firm, then increase and crisp further until golden brown.
- Remove the samosa with a slotted spoon and drain the excess oil. Then remove the samosa on a paper towel. Fry all samosas similarly in small batches without overcrowding.
Notes
- You can always add your favorite seasoning, your choice of veggies, and cheese in the batter.
- Be careful of the amount of salt, as cheese itself is salty.
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