Cheddar Jalapeno Baked Samosa Recipe
How to make Cheddar Jalapeno Baked Samosa
Pastry sheets filled with a delectable potato filling, jalapenos and cheddar cheese. This samosa spells indulgence in every bite! Pair it with any dip or chutney of your choice.
- Total Cook Time 35 mins
- Prep Time 15 mins
- Cook Time 20 mins
- Recipe Servings2
Ingredients of Cheddar Jalapeno Baked Samosa
- 4 Medium potatoes
- 1/4 cup Mint (packed)
- 1/2 cup Mint (not packed)
- 1 inch Ginger, peeled
- 1/2 tsp Fennel
- 1 tsp Whole coriander seeds
- 1/2 tsp Black salt
- 1 1/2 tsp Cumin coriander blend
- 1 tsp Kasuri methi
- 1 1/2 tsp Amchoor (mango powder)
- 1/2 tsp Garlic
- 2 Jalapenos
- 1/2 Jalapeno, chopped into small pieces and deseeded
- 1 1/2 tbsp Oil
- 1/2 cup Cheddar cheese, shredded
- 2 sheets Puff pastry, defrosted
- 1/4 cup Heavy cream
How to Make Cheddar Jalapeno Baked SamosaHideShow Media
Cover each potato with a moist napkin. Pierce with fork 5 times on each side. Put in plate and microwave 10-12 minutes to cook. Let cool, peel and mash with potato masher.
Meanwhile, blend mint, 2 jalapenos, ginger, whole coriander seeds (dhaniya) and fennel seeds with 2 tbsp water.
Heat 1½ tbsp oil in a nonstick pan. Add spices and mix. Cook for about a minute on medium-low.
Add the paste from step two to the pan. Mix and cook 1-2 minutes. Add mashed potatoes to pan and mix thoroughly. Cook 2 -3 minutes. Turn off gas, set aside to cool.
Preheat oven to 410F. Prepare puff pastry sheets. Unroll and lightly roll out the sheets. Use a 5 inch circle cutter to make circle cut outs. Cut each circle in half. Brush edges with heavy cream.
Fill with potato filling, a few jalapeno pieces and cheddar cheese. Fold and press to seal. Brush with heavy cream to get a nice browned exterior when baking.
Line a baking sheet with parchment paper. Fill with samosas and bake for 17-20 minutes. Until gold and crispy.