For the final recipe for the Blogging Marathon #115 under the theme “Monsoon Delights”, after the Urulakizhangu Bonda and Brinjal Fritters, here is a samosa that is perfect for lazy heads like me. 😉 As much as I love making samosas, preparing the filling is one that makes me feel really lazy to make them, the other being shaping them. *Please don’t judge me – ahem!* I already have a recipe for make-from-scratch samosas as well as a lazy muffin cup style baked samosas on the blog. If you hate the shaping part, then these chicken cheese pockets are perfect, as they are easy to shape and good looking too. 😉 This recipe uses a filling that only needs a bowl and fork along with the ingredients and your regular samosa wraps to get it done. How easy can that be!
Cheese samosas are something that the Arab community make a lot during Ramadan. They are normally made with feta cheese and in mini samosa sheets. So you basically won’t get a count of how many you would eat in one go. 😉 I have used regular triangle cheese, since they stay put when even whipped. I have spiked it up with little spices, filled them into the sheets and just fried them. I was a little doubtful if the girls would like it, though they love samosas and are cheese crazy. But they really enjoyed it. It was delicious with a cup of hot black tea. The only disadvantage is it has to be had almost immediately so that you get the cheese oozing effect or at least warm. It doesn’t taste well as it cools down and the cheese hardens. Since I have sufficiently warned you, go ahead and make a small batch and enjoy it, since it is quick, delicious and easy!
- 16 triangles of cream cheese
- Dash of oregano
- Dash of thyme
- 1 tsp paprika powder
- Salt and pepper to taste
- 12 samosa sheets
- Roux for sticking
- Oil for frying
- Remove the wrapper of the cream cheese triangles in to a bowl. Smash well using a fork.
- Add all the seasonings and mix well. Divide into 12 portions.
- Prepare roux for sticking the sheets by mixing 2 tbsp of flour into little water.
- Shape the samosas by adding one portion of the filling inside, seal well.
- Heat oil for shallow fryng and fry till both sides are golden brown.
- Serve warm with ketchup.