Flaky samosa pastry with a filling of mac & cheese oozing out, it’s irresistible.
I know we all love our good old potato filling but you are going to love this version. Although making these took a lot of patience, you will be extremely satisfied with the results. If you have never tried making samosas at home, its time you start now with this recipe.
This is definitely going to be a party hit, it will take people by surprise when they take the first bite! If you are looking for a recipe with a twist, you have got to try this right now. Do not forget to comment and let me know it turned out.
For more recipes with a twist, click here.
Things to remember/Tips:
- Seal the samosas properly. This step is key. Or else your filling will ooze out while frying
- Samosa dough should be refrigerated, do not skip this step
- For kneading the dough, instead of oil, you can use ghee
- While kneading the dough, add little water at a time to ensure that the dough is tight and firm
- If you want healthier option, you can bake them instead of frying – see baking instructions in the end
- You can make them in any shape, just make sure you seal properly
Ingredients (Makes around 15 mid-sized samosas)
For Samosa Dough
- 1.5 cups flour
- 2 tbsp. oil
- 1 tsp. salt
- Water to knead
For Mac & Cheese
- 1 tbsp. butter
- 1 tbsp. all-purpose flour
- 1 cup water
- 1 cup milk
- 1 cup elbow pasta
- 1 tsp. salt (or as per taste)
- ¼th tsp. garlic powder (optional)
- ¼th tsp. chilli powder
- 1 cup shredded cheddar
- 2 tsp. finely chopped coriander/parsley
- Oil (for frying samosas)
Method
For the dough – In a bowl, mix flour, salt and oil. Rub this mixture with your fingers to get crumbly texture. Add water (little at a time) to knead stiff dough. Cover with damp cloth and refrigerate for 2 hours.
For making Mac & Cheese – Place a heavy bottomed pan on medium heat and add butter. Once it is melted, add flour and mix for half a minute. Mix water and ensure no lumps are formed. Add milk and the pasta. Cook for 8 – 10 minutes or until the pasta is cooked perfectly (al dente). Turn the heat to low and add salt, garlic powder, chilli powder and cheese. Turn off the heat as soon as the cheese is melted. Take the pasta off the flame and let it cool. Refrigerate for an hour.
For making Samosas – Roll out circle (6 inch’s diameter around 1 mm of thickness) and then cut into semi-circle with a knife. Pick up one half and brush it with a little water along the straight edge of the pastry. Now take one edge of the straight side, and place it on the other edge of straight side in such a way that the dough forms into a cone. Squeeze the corner of the cone to seal it. Put a tablespoon of the mac & cheese pasta inside the cone (1/4th of the cone should be left for sealing). Brush the inside with water and seal it, Make all the samosas and keep aside for 15 minutes.
FRYING –Heat oil on medium flame in a pan. Once the oil becomes hot (to check – put a little dough, if it comes on the surface, its ready), Put in the samosas and turn the flame to low. Fry them until they turn golden brown on all sides. Take them out and absorb the excess oil by putting them on tissue paper. Serve with ketchup.
BAKING – Deep frying provides the best results, but for a healthier option, you can bake them as well. Pre-heat the microwave to 180 degree Celsius. Brush the samosas with some oil and place them in for 25 minutes. Take them out and turn them over, bake for another 10 minutes or until they turn light golden.
