This mix of Cheese Sambousas or samosas! is the best appetizer in RAMADAN with a bowl of soup. This cheese samosa is the number 1 dish on the table in RAMADAN it’s so delicious and super easy to make. Also, you can make the same recipe for Chicken or beef I do have the recipe on the blog. In This recipe, I’m going to use a store samosa dough. You can use egg roll dough for the recipe too.
Can I freeze the sambousas?
YES! I always make extra and place them in the freezer, You can make ahead your sambousas by freezing them on a parchment line baking sheet after folding. Transfer to a ziplock bag once frozen and keep in the freezer until ready to fry. Just add another minute or two when frying from frozen.
Servings For : 2 – 4 People Prep Time : 15 Minutes
CHEESE SAMOSAS INGREDIENTS:-
- 1 bag samosa sheets or egg rolls sheets
- 1 cup mozzarella cheese
- 1/2 cup salted cheese
- 2 tablespoons mint
- 2 tablespoons parsley
- 1 tablespoon olive oil
- 1 tablespoons water + 1 tablespoons cornstarch (mix together in a small bowl)
CHEESE SAMOSAS DIRECTIONS:-
Take your samosa sheets out of the freezer and place them in the fridge overnight, the next day place your samosa sheets on a kitchen towel and cover it.
On a large plate mix all your cheese together with the chopped mint and parsley.
Working with one samosa sheet at a time, keep the rest covered under a kitchen towel, to prevent drying out.
To fold and fill the sheet, follow the instructions on the back of the package. Now bring the triangle that has formed on the left side, down to the right side, landing on the paste you just added. A cone shape should now be formed. Make sure that the corner of the cone is tight and doesn’t have a big hole, so the filling doesn’t escape during frying.
Lift the samosa sheet from the working surface and let it rest on the palm of your left hand. With your right hand, using spoon stuff the cone with about 1 1/2 tablespoons of the cheese mixture.
Fold-down the filled cone to the left side, then fold down once again to the right side. You should now have a perfect triangle with a little tail sticking out. Bring the tail up and adhere it to the triangle. Now you have a perfectly shaped samosa triangle. Repeat with the remaining sheets. Then place the samosa in the freezer.
To fry the samosas, fill a pan or skillet with enough oil just to cover the bottom of the skillet. DO NOT deep fry the samosas in lots of oil or the cheese will ooze out. Heat over medium heat until shimmering. Fry for about 2 to 3 minutes on the first side until golden brown in color, then turn them to the other side and cook for another minute or two until nicely browned as well.
Transfer to paper towels to drain then arrange on to a serving platter to serve.