Samosa Cheese Recipe

Mix dough

In a large bowl combine 2 cups all-purpose flour and 1/2 tsp salt. Add 2 tbs vegetable oil and 1 tbs ghee (or melted butter) and rub into the flour with fingertips until mixture resembles coarse crumbs.

Form and rest

Gradually add about 1/2 cup warm water, mixing until a firm but pliable dough forms. Knead for 3–4 minutes until smooth. Cover with a damp cloth and let rest for 20–30 minutes while you prepare the filling.

Cook potatoes

Place diced potatoes in a pot, cover with water and a pinch of salt, bring to a boil and simmer 8–10 minutes until just tender. Drain and set aside to cool slightly, or microwave for 4–6 minutes until tender. Mash coarsely — keep some texture.

Sauté aromatics

Heat 1 tbs oil in a skillet over medium heat. Add 1 tsp cumin seeds and let sizzle 20–30 seconds. Add 1/2 cup finely chopped onion and sauté 3–4 minutes until translucent. Add 1 tsp minced ginger and 1 tsp chopped green chili; cook 30 seconds until fragrant.

Spice and combine

Add 1 tsp coriander powder, 1/2 tsp garam masala, 1/4 tsp turmeric, 1/4 tsp red chili powder and 3/4 tsp salt to the skillet. Stir 20–30 seconds to bloom the spices. Add 1/2 cup frozen peas (if using) and cook 1–2 minutes. Add the cooked, mashed potatoes and toss gently to coat with the spiced onion mixture.

Finish filling

Remove skillet from heat. Stir in 1 cup grated cheddar cheese, 2 tbs chopped cilantro and 1 tsp lemon juice. Taste and adjust seasoning. The mixture should be moist but not wet; if too loose, cook over low heat 1–2 minutes to dry slightly. Let filling cool to room temperature.

Prepare dough pieces

Divide rested dough into 6 equal portions (for medium samosas) and roll each into a smooth ball. Keep covered with a damp cloth to prevent drying.

Roll and cut

On a lightly floured surface roll each ball into an oval about 6–7 inches long and 4–5 inches wide. Using a sharp knife or pizza cutter, cut the oval in half lengthwise to form two semi-circles.

Form cones

Take one semi-circle, apply a little wheat or all-purpose flour slurry (see below) to the straight edge and fold into a cone shape, overlapping edges to seal the long straight side. Press seam gently to bond. Repeat with remaining semi-circles.

Fill cones

Spoon about 2–3 tbs (or enough) of the cooled potato-cheese filling into each cone, leaving space at the top so you can seal. Do not overfill; the samosa should be easy to close without bursting.

Seal samosas

Mix 2 tbs flour and 2 tbs water to make a thick paste (slurry). Brush a little slurry on the open edge of the cone and fold the top edge down to seal completely, pressing firmly or crimping with fingers to secure. Ensure no gaps remain.

Deep-fry method

Heat about 2 cups vegetable oil in a deep, heavy skillet or pot to 350°F (175°C). If you don't have a thermometer, test with a small piece of dough — it should sizzle and rise slowly to the surface. Fry samosas in batches (do not overcrowd) for 4–6 minutes, turning occasionally, until golden brown and crisp. Remove with a slotted spoon and drain on paper towels.

Shallow-fry alternative

For shallower frying, heat 1/2–3/4 inch oil in a skillet over medium heat. Fry samosas, turning frequently, until all sides are golden and crisp, about 6–8 minutes per batch.

Baking option

To bake instead: preheat oven to 400°F (200°C). Brush samosas lightly with oil or melted butter, place on a parchment-lined baking sheet and bake 20–25 minutes, turning once, until golden and crisp. Baking yields a less oily but still tasty result.

Serve

Let samosas rest 2–3 minutes after frying or baking. Serve warm with tamarind chutney, mint-cilantro chutney or plain yogurt. Store leftovers in an airtight container for up to 2 days; reheat in an oven or air-fryer for best crispness.