When I was a young girl, samosa meant potato pea stuffing with imli chutney and green chutney. I still have a biased preference to a crispy, hot, well made, deep-fried samosa. There is a comfort zone in the foods, that are associated with childhood. Samosa is one of that food, and it holds a highly reputed place in my heart. But as I move forward with life, the necessity of good health and being fit takes the lead and sadly deep-fried samosa are no more, in my food preference list.
I feel blessed, of being able to cook and innovate the recipes in my kitchen. That way, I am able to control the ingredients, as well as the flavour preference. I do share all the good foodstuff with you here. These cocktail samosas are stuffed with schezwan spiced paneer, cheese, and then baked in the oven till crispy and yum.
There are certain benefits with such recipes, as one can pre-shape and keep them in the fridge. Such prep freedoms are like a blessing when it is the festive season. Just images, all you have to do is, bake them and serve when you have a guest at home.
Few points, I would like to share with you before you go ahead and bake these yummy-scrummy cocktail samosas in your kitchen.
Let’s talk about samosa stuffing first. Ideally, the paneer and cheese in this recipe should be of the same measures. Together they work excellent. However, I went a little conscious when adding cheese and reduced the amount.
Feel free to take your call. I suggest if you are preparing these cocktail Samoas for the guest, don’t go less on the cheese part. Because when it melts and mingles with the rest of the ingredients, the combination gets heavenly.
You can use ready to use schezwan sauce or can make it at home. Click on the link here and you will have the recipe of Jain schezwan sauce as well as the regular schezwan sauce.
I have used readily available samosa, Patti. These are handy and makes life easy. The crispy outer layer is a very important part of a good samosa.
As we are baking and not deep frying, I suggest to brush some butter on the samosa Patti before shaping, to achieve the right texture.
A very important part, if you decide to pre-shape and keep the cocktail samosa. Make sure that they are packed in a covered container. Also, when you bring them to room temperature before baking, separate them in a tray, because due to condensation they will get wet and will stick to each other. So keep them in a tray and cover the tray during that time.
Don’t overstuff the Samosa Patti with the stuffing when shaping. Because it might get torn during baking.
Take a Samosa Patti Sheet, fold it into a triangle from one side and fill stuffing, apply the paste of all-purpose flour and seal it.
I have also brushed the prepared samosas with some egg wash before baking. That is why you see a beautiful golden colour on them.
If you want to avoid egg, just brush some milk on the top before baking, for similar results.
The recipe is very simple and you will face no difficulty in making these at home. You can choose to deep fry these samosas. Just make sure when you shape them these corners are well sealed, or the stuffing will run out during frying.
If baking tiny opening on the edges can be overlooked and will not cause any problem.
1/2 cup grated cottage cheese (paneer)
1/2 cup grated cheese (pizza cheese)
1/2 bell peppers, finely chopped
1 tsp coriander leaves, finely chopped
1 teaspoon Sechzwan sauce
Salt to taste
Ready to use samosa Patti
2 tablespoons of butter (room temperature)
Some egg wash or milk to brush before baking
1 tablespoon of sesame seeds
Gently mix all the given ingredients for stuffing
Do check the spices and salt according to your taste.
The Patti samosas have a particular way of folding, which is actually very simple and with practice one can make them really fast.
Brush the samosas Patti with some butter and shape them as mentioned above. Brush the top of the shaped samosa with some egg wash or milk. Sprinkle sesame seeds on the top. Bake at 180* for 20-25 minutes in a pre-heated oven, till crisp and golden. Make sure to turn them over once they are golden on one side.
Serve hot with dips or chutney of your choice.