- chop the green chilies. Keep them aside for further use and grate the cheese cubes in a bowl. Next blanch spinach, to do begin with chopping the spinach and adding it hot boiling water. Wait until the spinach becomes tender and once they do, immediately take them out and put them in ice-cold water. After a minute, drain the water and keep the blanched spinach aside. Take a deep bowl and add all purpose flour, refined oil and salt. Knead this mixture into a dough using enough water. Take the dough and take out balls out of it. Press and make each ball in the shape of a flat circle. Cut this circle horizontally and combine the edges of the two parts of a circle in such a manner that they together form a cone structure. Mix the blanched spinach and grated cheese together and add it to the prepared cones as a filling. Apply some water on the edges and seal the edges to close the samosa. Make more samosa of the remaining dough. Take a deep bottomed pan, keep it on medium flame and heat refined oil in it. Add the mini samosas in it and deep fry them until they turn into a nice golden brown color. Once done put them on a tissue or any other oil absorbing paper and serve.
Spinach and cheese samosa
#myrecipe
By Chandana Guptha
Mar, 14th
561
Servings
4 persons
Cook Time
30 minutes
Ingredients
5
- 7
Ingredients
- Oil
- Salt
- Cheese
- Maida
- Green chillies
- Spinach
- Water
