Creamy Cheese & Patra Samosa

Approximately makes 85-88

Ingredients: 

¼ cup oil 

1 Supreme Patra Mild/Hot Tin 

2 medium onions-finely chopped 

1 tbsp Supreme Mustard Seeds 

¼ cup Supreme Curry Leaves 

 

White sauce: 

60g butter 

60g flour 

2 tbsp Supreme Garlic Paste 

1 tbsp green chillies-minced

3 cups milk 

½ tsp Supreme Coarse Black Pepper 

Salt to taste 

 

Other ingredients: 

200g grated cheddar & mozzarella 

⅓ cup coriander- finely chopped 

Small/ narrow samosa leaves

Supreme Breadcrumbs 

Oil- to deep fry 

 

Flour paste: mix together 

1 cup plain flour 

1 cup water 

 

Method:

Cook the Patra: heat a pan over medium-high heat. Add oil and once heated add mustard seeds. Stir well and cook until the mustard seeds start to splutter. Add curry leaves and cook for 1 minute then add the onions. Stir well and cook until the onions soften. Now add the patra, mix well and cook for 5-6 minutes or until golden. Remove from heat and set aside. 

Make the white sauce: heat a deep pot over medium-high heat. Add butter and once melted add garlic paste and green chillies. Stir well and sauté for a few minutes or until golden. Add flour and stir constantly and cook for 3-4 minutes. Then whisk in a little of the milk at a time, stirring continuously until you have a smooth, thick sauce. Remove from the heat and season with salt and pepper. Pour the white sauce over the Patra and mix well to combine. Then set aside to cool completely. Once the filling is fully cool add coriander and cheese. Mix well to combine. 

Fill the samosas: fold the right hand side of the pastry and create a triangle shape. Fold the triangle over itself so you have a ‘cone’. Fill the cone with the chickpeas and cheese filing and continue to fold in a triangle and seal the end with flour paste. Repeat with remaining samosa sheets and filling.  

Coat the samosa points in breadcrumb: Pour breadcrumbs into a bowl. Dip the points in flour paste then in breadcrumbs. Repeat with remaining samosas. 

At this point you can freeze the samosas. To cook: deep fry in hot oil until cooked through and golden brown. Serve hot with chutneys