Ingredients for Pasta Samosa
For dough:
- Refined flour – 2 cups (250 grams)
- Ghee – ¼ cup (60 grams)
- Salt – ½ tsp
For stuffing
- Macaroni – ½ cup (boiled)
- Mozzarella cheese – 100 grams
- Tomato – 1 (paste)
- Green chilly – 1 (paste)
- Ginger paste – 1 tsp
- Green coriander – 2 to 3 tbsp (finely chopped)
- Red chilly – ¼ tsp
- Salt – ½ tsp or as per taste
How to make Macaroni Cheese Samosa Recipe
Add ghee and salt in refined flour and mix well. Now knead stiff and tight dough for making the samosa. Cover and keep aside the dough for 20 to 25 minutes to set.
Prepare the stuffing
Heat 1 tbsp oil in a pan. When the oil is sufficiently hot, add ginger paste, tomato-green chilly paste, followed by red chilly powder and salt. Now sauté the masala until oil starts separating from it.
Turn off the flame once the masala is ready. Mix boiled macaroni in the masala and mix well. Add some green coriander as well. Transfer the stuffing to a bowl.
When the stuffing cools downs, add grated mozzarella cheese and mix well.
After the dough is set, knead it again until smooth. Divide the dough into two equal portions or lumps.
Use the one dough ball for making the samosas and the other one for making the packets.
Divide the one dough ball into three equal lumps Take one dough lump and roll giving it a round shape with your hands. Place it on the rolling plate and roll out lengthwise, thinly. Divide the rolled sheet into two equal halves with help of a knife. Lift one part and keep it in your palm. Spread some water on the inner side and fold it in a cone shape (you can see the method for making cone in the video).
Stuff the cone with 2 to 3 tsp filling and give a fold or plate the back of the cone. Stick both the upper corners together with help of water and keep the prepared samosa on the plate. Likewise prepare all the samosas.
Macaroni Cheese Packets
Now prepare 8 small lumps from the second dough lump. Lift one dough lump and roll giving it a round shape and roll out into 3 to 4 inch diameter rounds. Keep it thin. Place 2 to 2.5 tsp stuffing over this and fold giving it a shape like a packet. Use water to stick the edges. Packets are ready, place them on the same plate.
Heat enough oil in a wok for deep frying the samosas and packets. The oil should be medium hot for frying the samosas. Place as many samosas or packets as much as possible in the wok and keep the flame medium. Fry until they get golden brown in color and drain out the fried ones in a plate. Likewise fry all the samosa and packets.
Piping hot and super delicious samosas and packets are ready. Serve with green coriander chutney, sweet chutney or any other sauce as per your desire and relish eating.
Suggestions:
- After stuffing the samosas and packets, stick them nicely using water.
- Fry the samosas on medium hot oil and fry on medium flame until golden brown.
- After stuffing the samosas, cover and keep them aside for half to 1 hour and fry later. With this the samosas get no bubbles on the top. Also, if you add moen while kneading the dough, even then there will no bubbles on the surface and samosas taste super delicious.
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