Frozen Mini Cheese Samosa । How to freeze Samosa at Home

    frozen-mini-cheese-samosa

    Frozen Mini Cheese Samosa । How to freeze Samosa at Home

    You worried when there were guest at your home for a gathering. You might be thinking of instant solution. So here is a fuss free easy to make recipe of Frozen Mini cheese Samosa. Make it and freeze for a while, then take them out and fry anytime. I am sure all your guests will relish eating it.
    Here is a step by step recipe with pictures to make Frozen cheese samosa. Serve it steaming hot with your favorite chutney or dip and have a mouth drooling snack.

    Direction :

    Getting Ready :

    To make samosa take 150 gms paneer,crumble the paneer, grated add processed cheese to it.

    frozen mini cheese samosaMaking :

    Take 1 cup refined flour in a mixing bowl also take 1/4 cup semolina,Mix well. Also add 1/4 tsp salt. Crush and add 1/4 tsp carom seeds, 2 tbsp oil.Mix all ingredients well. Knead a stiff dough same as that for usual samosas.We have used 1/4 cup water. Cover and keep the dough to set for 20 minutes.

    frozen mini cheese samosaTake crumbled paneer and grated processed cheese, add 1/4 tsp salt, add 1/4 tsp coarsely ground black pepper, 1 green chilli finely chopped with seeds removed.Mix all ingredients well.

    frozen mini cheese samosaWhen 20 minutes are done, dough is set and ready. Squash and smoothen it, break small lumps from it.Give shape of peda, roll out in oval shape from the edges.

    frozen mini cheese samosaOnce rolled out, Divide it into two parts i.e cut with a knife,Lift a part, Flip the side. Grease edges with some water. Then give it a shape of cone.

    frozen mini cheese samosaWhen cone is ready, Put 1 tsp stuffing, and press it nicely. Leave some place on the edges to stick. Join the edges, press with hands and stick it.Fill all samosa likewise.Press and mark the edges of samosa with fork. Place all the prepared samosas in a plate. 24 samosas can be made from this quantity of dough.

    frozen mini cheese samosaPut some oil in a wok to heat. When sufficiently hot i.e medium hot oil check the oil, put as many samosa to fry as they fit in the wok, Flip and fry the samosas until golden brown.

    frozen mini cheese samosaWhen golden brown, Lift the samosas in a ladle, hold it on the edge of the wok, so that extra oil drains back to the wok. Turn off flame.Keep them in a plate. These samosas are fried and ready in 4 to 5 minutes.

    frozen mini cheese samosaTo freeze these samosas these mini cheese samosas, stuff the samosa, arranged them in a plate with gaps in between. If much place butter paper over samosa and arrange more samosa.Put the thali in freezer for 5 to 6 hours, when they turn hard, then put samosas in a plastic or steel container, close it nicely and place it back in the freezer. Take out of the freezer and fry on high flame and very hot oil.

    frozen mini cheese samosaServing :

    Serve steaming hot mini cheese samosa anytime.serve these with tomato sauce, green coriander chutney,or any chutney of your choice.

    Suggestion :

    • If you are making this for kids,then you can skip using chilies.
    • When you prepare the dough, it should be a bit stiff.
    • While stuffing the samosas,make sure you stick them well,so that they do not open.
    • When you put them to fry,the temperature drops suddenly,keep the oil sufficiently hot,flame should also be high.
    • Don’t keep it in oil for too long,as the cheese inside it melts.
    Frozen Mini Cheese Samosa । How to freeze Samosa at Home frozen-mini-cheese-samosa
    Author: 
    Recipe type: Snacks
    Cuisine: Indian
    Prep time: 
    Cook time: 
    Total time: 
    Serves: 4
     
    Ingredients
    • Refined flour - 1 cup (125 gms)
    • Semolina - ¼ cup (50 gms)
    • Oil - 2 tbsp
    • Carom seeds - ¼ tsp
    • Paneer - 150 gms
    • Grated processed cheese/ Mozzarella cheese - ½ cup (50 gms)
    • Green chili - 1 (finely chopped)
    • Black pepper - ¼ tsp (coarsely ground )
    • Salt - ½ tsp (or to taste)
    • Oil - for frying
    Instructions
    1. To make samosa take 150 gms paneer,crumble the paneer, grated add processed cheese to it.
    2. Take 1 cup refined flour in a mixing bowl also take ¼ cup semolina,Mix well. Also add ¼ tsp salt. Crush and add ¼ tsp carom seeds, 2 tbsp oil.Mix all ingredients well. Knead a stiff dough same as that for usual samosas.We have used ¼ cup water. Cover and keep the dough to set for 20 minutes.
    3. Take crumbled paneer and grated processed cheese, add ¼ tsp salt, add ¼ tsp coarsely ground black pepper, 1 green chilli finely chopped with seeds removed.Mix all ingredients well.
    4. When 20 minutes are done, dough is set and ready. Squash and smoothen it, break small lumps from it.Give shape of peda, roll out in oval shape from the edges.
    5. Once rolled out, Divide it into two parts i.e cut with a knife,Lift a part, Flip the side. Grease edges with some water. Then give it a shape of cone.
    6. When cone is ready, Put 1 tsp stuffing, and press it nicely. Leave some place on the edges to stick. Join the edges, press with hands and stick it.Fill all samosa likewise.Press and mark the edges of samosa with fork. Place all the prepared samosas in a plate. 24 samosas can be made from this quantity of dough.
    7. Put some oil in a wok to heat. When sufficiently hot i.e medium hot oil check the oil, put as many samosa to fry as they fit in the wok, Flip and fry the samosas until golden brown.
    8. When golden brown, Lift the samosas in a ladle, hold it on the edge of the wok, so that extra oil drains back to the wok. Turn off flame.Keep them in a plate. These samosas are fried and ready in 4 to 5 minutes.
    9. To freeze these samosas these mini cheese samosas, stuff the samosa, arranged them in a plate with gaps in between. If much place butter paper over samosa and arrange more samosa.Put the thali in freezer for 5 to 6 hours, when they turn hard, then put samosas in a plastic or steel container, close it nicely and place it back in the freezer. Take out of the freezer and fry on high flame and very hot oil.

     

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