An ingredient that can be relished in the raw form too – try serving it as a starter just sprinkled with a little chaat masala, black salt and chilli powder!

Time: 40 minutes


  • Paneer (cottage cheese) grated ½ cup
  • Samosa patti readymade 4
  • Green chilli chopped 1
  • Chilli flakes 1 teaspoon
  • Oil 1 tablespoon + to deep fry
  • Celery chopped 1 teaspoon
  • Green capsicum chopped ¼ cup
  • Processed cheese grated ¼ cup
  • Fresh coriander leaves chopped 1 tablespoon
  • Salt to taste
  • Dried oregano 1 teaspoon
  • Refined flour (maida) 2-3 tablespoons


  • Heat one tablespoon oil in a non-stick pan, add green chilli, celery and green capsicum and sauté for a minutes.
  • Add salt, cottage cheese, processed cheese, coriander leaves, chilli flakes and dried oregano and mix well. Take the pan off the heat and set aside.
  • Put refined flour in a bowl, add quarter cup water and mix well to make slurry.
  • Quarter each samosa patti. Make small balls of cottage cheese mixture.
  • Place two pieces of somasa patti in a way that it resembles a plus sign.
  • Put one portion of cottage cheese mixture in the center and overlap the four sides to make a square shaped parcel. Apply slurry on all the sides, so that the patti sticks properly.
  • Apply slurry on all the corners of the square parcels, to make sure oil does not go inside.
  • Heat sufficient oil in a kadai, slide in the parcels and deep-fry till crisp and golden brown.
  • Drain on absorbent paper and serve hot.