Malbar Spinach /Mainily/Bhatkally's taste..29
Red chill paste -
Cheese & Corn Bread Samosa | Spinach Corn & Cheese Samosa | Jhatpat Samosa | Chef Sanjyot Keer
Full written recipe for Corn & cheese samosa
Prep time: 10-15 minutes
Cooking time: 10-15 minutes
Serves: 30-40 mini samosa
For filling (2 fillings)
Ingredients:
• Boiling water for blanching the spinach
• Spinach 1 bunch (cleaned & washed thoroughly)
• Paneer 100 gm (grated)
• Processed cheese 200 gm (grated)
• Sweet corn kernels 2 cups
• Green chillies 3-4 nos. (chopped)
• Black pepper powder to taste
• Salt to taste
• Lemon juice 1 tsp
Method:
• Clean the spinach & wash thoroughly, keep aside to blanch the spinach.
• For blanching, set water for boiling in a stock pot, add the washed spinach leaves, and cook briefly for 15-20 seconds, immediately dip into ice cold water to retain its colour.
• Lightly squeeze to remove excess water & further transfer the blanched spinach in a blending jar & blend into a coarse paste, add little water while grinding. Keep aside.
• For filling, in a mixing bowl, add grated paneer, cheese, sweet corn kernels, green chillies & salt & pepper to taste, mix well to make the cheese & corn filling, just remember cheese already has salt, so be careful while adding salt. Mix & combine well. As the filling is ready, divide in two equal batches, reserve one batch for making the spinach & corn cheese filling.
• For spinach cheese & corn filling, take one batch of the filling mixture, and add the spinach paste and further add lemon juice, mix well, spinach corn cheese filling is ready, taste the filling and add the salt as per taste, as we’ve added spinach paste. Keep the fillings aside to make bread samosa.
For samosa
Ingredients:
• Bread slices as required
• Cheese & corn filling
• Spinach cheese & corn filling
• Oil for frying
Methods:
• Start by flattening the bread slices with rolling pin in thin sheet, trim off the sides and corner, divide the bread slice in two equal halves diagonally.
• Now apply water on the cut edge & bring the corners together to make a cone. Press the edges together to seal the cone. Make sure to pinch the top to seal the cone.
• Now fill in the filling of your choice & lightly press it. Do not over fill.
• Now apply water on the opening side & seal to make samosa. Shape all the samosa in same way.
• Set oil for frying, deep fry the samosa in hot oil on medium high flame until crisp and golden brown.
• Remove the samosa over a kitchen towel and serve hot and crispy samosa with ketchup or mayo or any dip of your choice.
#YFL #SanjyotKeer #Samosa
The Music I use in All my videos -
(Best for independent creators)
Follow us on all platforms:
Facebook -
Instagram -
Follow my personal handles here: (Chef Sanjyot Keer)
Facebook -
Instagram -
Twitter -
PALAK PANER POCORN SAMOSA
Indian palak paneer western corn and spinach meets in this samosa.
Ingredients:
All-purpose flour 2 Cup
Whole wheat flour 1 Cup
Salt - 0
Oil 1 Teaspoons
Water for mixing the dough 1-2 Cup
Paneer, cut into small pieces 1 Cup
Spinach, chopped & blanched 1/2 Cup
Garlic, finely chopped 1/2 Teaspoons
Garam masala powder 1 Pinch
Chilli flakes 1/2 Teaspoons
Salt - 0
Popcorn, crushed 50 Grams
Nutmeg powder 1 Pinch
Directions:
1.In a bowl, add small pieces of paneer, spinach (blanched and squeeze off the water), garlic, garam masala pd, chilli flakes, salt, popcorn, nutmeg powder and mix well. Use this mixture for stuffing the samosa.
2.Take 2 cups of all-purpose flour in another bowl, add 1 cup of whole wheat flour, little salt, and oil. Add little water, mix and make soft dough.
3.Cover the dough with a wet cloth and rest it for 15-20 minutes. 4.Divide the dough into smaller portions and again cover and rest it for 15 minutes.
5.Spread some flour on the table and with help of the rolling pin, roll the dough into a very thin sheet.
6.Heat a tawa and once the tawa is really hot, place the roti and just fry it on both sides for just few seconds.
7.Remove and trim the edges and cut them into long strips. Cut the long sheet into two and wrap them in a wet cloth.
8.Take a thin sheet and fold the sheet in triangle shape and stuff the Palak paneer and popcorn mixture inside. Apply some maida paste on one side of the sheet and seal the edges well.
9.Deep fry these samosas in hot oil until they are crisp and golden in color.
Reach vahrehvah at Website -
Youtube -
Facebook -
Twitter -
Google Plus -
Flickr Photo -
Linkedin -
Picasa Photos-
Stumleupon
Tumblr
Blogger -
Spinach cheese samosa
join Our Facebook Page ????????
join Our instagram Page ????????
join Our Pinterest Page ????????
For More Information
E-mail: ahufcafe@gmail.com
Mealworms vs BOILED EGG
#shorts
How To Make Samosas with Chintan Pandya
Chintan Pandya, chef of Rahi in the West Village and Adda in Queens, knows the secret to a perfectly crispy samosa: frying at two different oil temperatures. Potatoes, peas, and ajwain, an herb thought to have anti-bloating qualities, are also key components to this classic Indian street food. Chintan demonstrates how to use a pasta machine to give the dough a consistent thickness, as well as the proper way to fold samosas.
Check out the recipe here: to Munchies here:
All Munchies videos release a full week early on our site:
Hungry? Sign up here for the MUNCHIES Recipes newsletter.
Check out for more!
Follow Munchies here:
Facebook:
Twitter:
Tumblr:
Instagram:
Pinterest:
Foursquare:
More videos from the VICE network: