Diwali is just days away. While we love traditions and festive favourites, we can’t resist a little spin on the regular stuff. Topping our list this season, is the trusty samosa. Stuffed with aloo, caramelized onions, peas, or spiced lentils, this snack is versatile and can be found served in households across the country. This Diwali, you can wow your guests with this new recipe. It’s got lots of ooey-gooey cheese (that pairs fabulously with wine). And we have Richa Gupta of My Food Story to thank for this recipe.
Here’s an excerpt from her blog.
I have a confession to make. I can’t resist samosas. If I see them, I have to eat them. And let’s not even talk about the regular cravings I have where I start thinking about them right after lunch, and can’t do anything else till I can have some. And it’s definitely not one. At least two. But mostly three.
While I love the Punjabi aloo samosas, I’ve been making this cheese version for years but because ooey gooey cheese is sometimes even better than masala aloo. What’s even better is that you can make them ahead and freeze them. Obviously, I always have a batch in the freezer, so if you ever decide to drop in without warning, you know what I’m feeding you.
When I first started making them, it was just cheese, but then I started experimenting and realized that the jalapeno totally works here. It actually does the job of balancing out the cheese really well. You don’t need much else for these samosas. We are using three cheeses actually – cream cheese, mozzarella and smoked cheddar. Mozzarella can be really mild tasting on its own, so the cream cheese adds the creaminess and the smoked cheddar adds the flavor. Jalapeno gives it a slight kick and you seriously have a winner here.
While you would regularly pair samosas with chai, cheese and chai is not the best combination. So, I pour myself a glass of Big Banyans Rosa Rossa and bite into these crunchy, cheese samosas. Let’s just say the flavors are fantastic together. The Rosa Rossa is a light bodied wine, so it doesn’t take away from the taste of the samosas but the hint of berries and cherries in it, actually complements them. I also love the color, which is so unique because you might be able to see specks of violet and pink if you hold it up to light.
Don’t write off this combination of samosas and wine before trying it, because 5PM on a Friday evening is perfect to start the party.
How to make them
1.Samosa Filling: In a bowl, mix together all the ingredients for the filling till well combined.
2.Samosa Wrapper Glue: Mix together the all purpose flour and water till a smooth paste forms. This will act as glue when we start wrapping the samosas.
3.Wrapping Samosas: (Also see step by step pictures above)
This post was created in partnership with My Food Story and first appeared on www.myfoodstory.com
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