Ingredients:
- 1 packet (500gram) of ready made samosa leaves
- 3 round boxes of cream cheese wedges
- Some water for sealing
Method:
- Cut cheese wedges into half lengthwise (so you get a thinner wedge).
- Take a samosa leaf carefully so as not to rip it.
- Put a halved-wedge at one end at a 45degree angle, fold into a triangle.
- Keep on folding the triangle until you reach the end of the leaf.
- Seal the final end by rubbing some water onto the leaf.
- Heat some oil for deep frying.
- Deep fry the samosas until golden, drain on a paper towel.
- Let cool slightly before serving to avoid burns from hot cheese.
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