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Indian Monsoons & Rainy Season always have their own story to narrate. The pitter-patter of the raindrops in tune with the sound of your favorite song, the chilly breeze, and a cup of piping hot chai act as appetizers and leave your taste buds craving for some chatpatta hot spicy snacks!
Here we are sharing healthy and tasty snacks perfect for monsoon with a hot cup of tea and the sound of rain.
A yummy cheesy samosa that appeals to both desi and exotic food lovers. Although it tastes super special, this mini spinach and cheese samosa is also quite easy to prepare and requires minimal ingredients.
Spinach cheese samosa is made from a filling of blanched spinach, cheese, and green chilies. The filling is then stuffed in cone-shaped plain flour dough and then deep fried.
What makes spinach cheese samosa special is the mouth-feel given by molten cheese.
Ingredients
To Be Mixed Into A Spinach and Cheese Filling
- 1 cup chopped and blanched spinach (palak)
- 1/2 cup grated processed cheese
- 2 tsp finely chopped green chillies
- salt to taste
For The Mini Spinach and Cheese Samosa Dough
- 1/2 cup plain flour (maida)
- 1 tbsp oil
- salt to taste
Other Ingredients For Mini Spinach and Cheese Samosa
- oil for deep-frying
Method
For the mini spinach and cheese samosa dough
- Combine all the ingredients in a deep bowl and knead into a stiff dough using enough water. Keep aside.
How to proceed
- To make mini spinach and cheese samosa, knead the dough well till smooth and elastic and divide the dough into 26 equal portions.
- Roll out a portion of the dough into 75 mm. (3”) diameter circle.
- Cut the circle horizontally into 2 equal portions using a sharp knife.
- Take a portion and join the edges to make a cone and seal it with little water.
- Stuff the cone with 1 tsp of the prepared spinach and cheese filling and apply little water on the edges to seal it.
- Repeat with the remaining dough and filling to make 25 more mini spinach and cheese samosas.
- Heat the oil in a deep non-stick pan and deep-fry a few mini spinach and cheese samosas on a medium flame till they turn golden brown in colour from all the sides. Drain on absorbent paper.
- Serve mini spinach and cheese samosa immediately.
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