Jalapeno Three Cheese Samosa
on Oct 12, 2017, Updated Oct 21, 2024
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Super cheesey, these Jalapeno Three Cheese Samosa is sure to become a favourite because who can resist gooey stringy cheese stuffed in crispy samosa wrappers! I have step by step directions to show you how to wrap these!
I have a confession to make – I can’t resist samosas! If I see them, I have to eat them. But now that Diwali is coming up, I don’t really need an excuse because no Diwali is ever complete without samosas.
But instead of going the regular route, I wanted to try something different with my samosas this year. Enter: These crazy good Three Cheese Jalapeno Samosas. They are cheesy, gooey, spicy, and taste so good with a glass of wine and some roasted nuts. It’s the perfect festive party appetiser!
While I love the regular Punjabi Aloo Samosas, I already know I am going to be making these just as often! What’s even better is that you can make them ahead and freeze them. Obviously, I always have a batch in the freezer, so if you ever decide to drop in without warning, you know what I’m feeding you.
jump to section: Three Cheese jalapeno Samosa
Ingredients Overview
As the name suggests, these three cheese jalapeno samosas are made with three types of cheeses and jalapenos. We use cheddar, cream and mozzarella cheese along with finely chopped jalapenos to make the filling.
Instead of making samosa dough at home, I prefer to use readymade samosa wrappers as it saves so much time and effort. Plus it gives the samosas a really thin and crispy exterior which I think tastes SO good.
How to wrap Jalapeno Three Cheese Samosa
Frequently Asked Questions
Absolutely! These Jalapeno Three Cheese Samosas are super freezer-friendly and stay good for at least a month. I usually make a large batch, fry a part of it to enjoy immediately and freeze the rest to able to whip up a batch even at a moment’s notice!
Don’t write off this combination of samosas and wine before trying it, because 5PM on Diwali evening is the perfect time to start the party.
Jalapeno Three Cheese Samosa
Ingredients
Samosa Filling
- 215 grams Mozzarella, grated
- 125 grams Cream Cheese, at room temperature
- 112 grams Cheddar, grated
- 2 Jalapenos, finely chopped
Other Ingredients
- 15 Samosa Wrappers, thawed
- 2 tablespoons All Purpose Flour / Maida
- 3 tablespoons Water
- Oil , for Frying
Instructions
- In a bowl, mix together all the ingredients for the filling till well combined.
- Mix together the all purpose flour and water till a smooth paste forms. This will act as glue when we start wrapping the samosas.
Wrapping Samosas
- (Also see step by step pictures above)
- To start wrapping the samosas, make sure the samosa sheets are completely thawed, and keep them covered with a damp cloth so that they don’t dry out.
- Start by bringing the bottom right corner of the sheet, halfway up to the left side. From the top, you should be able to see a triangle forming underneath. Add some of the flour paste to stick the fold that has formed to the rest of the sheet. Add a little more paste to the left hand side of the sheet.
- 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 each corner of the cone is tight, and there is no hole there or the filling will escape while frying. You can use the samosa glue to seal it together.
- Lift the samosa sheet and hold the cone in your hand by forming a circle between your fore finger and thumb. Stuff the cone with about 1½ tablespoons of the cheese mixture.
- Place the filled cone/sheet back on your working surface, and lightly flatten the filling. Seal the edge with some samosa glue so that the filling doesn’t escape. Brush the samosa glue on all the remaining sides as well.
- Fold down the filled cone to the left side, then fold once again to the right side. You should now have a perfect triangle with a little wrapper sticking out. Bring the tail up and glue it with the samosa glue to the triangle. This should give you a perfect samosa. Repeat to make the remaining samosas.
- Place the samosas on a large baking tray and refrigerate for at least 30 minutes. At this point you can also individually freeze them, and place the frozen samosas in a ziplock for use later.
- Fill a pan or skillet with about 1 1/2 inches of oil. Heat the oil till a small piece of wrapper floats instantly to the top. Reduce the flame to medium high and add the samosas to the oil. Do not overcrowd. Fry them on each side for 2-3 minutes till they are golden brown. Transfer them to a plate lined with paper towels and then serve immediately.
Notes
- Refrigerating the samosas for at least 30 minutes before frying keeps the filling from oozing out
- Always fry samosas on low heat. This is so that the pastry cooks from inside. If the oil is too hot, they’ll brown too quickly on the outside but remain uncooked with raw pastry inside. The oil shouldn’t be smoking hot or the cheese inside will burst out.
- You can easily make these samosas in advance and refrigerate them for about 6-8 hours. Or you can freeze them individually and store them in a ziplock or a freezer friendly container and fry them at a later date.
Nutrition
Thanks to our friends at Big Banyan Wines for making wines we love pairing with jalapeno three cheese samosa
Love this post Richa! Frozen samosa wrappers, who knew. Will look for them in my local Indian grocery. It is the wrapper making that feels daunting to me. Also, we have pickled jalapenos here as a standard grocery item, which might be good.
I hope you try them Alonna!
nice work , chinese potli samosas , i will call this momos samosa hahahah…..
Hi, this looks delicious. If I were to freeze them, would I need to thaw them before frying or do they go from the freezer straight into the hot oil?
Hey Reva, you can leave them out to thaw for 20-25 minutes and then fry these.