Recipe – Chili Cheese Samosa / Baked Chili Cheese Pastry


Prep Time: 30 minutes

Cook time: 35 minutes

Serves: 16


For the Dough / Pastry:

  • Refined flour(maida): 1 cup
  • Whole wheat flour(aata): 1 cup
  • Ghee / Refined oil: 3 Tablespoon
  • Carom seeds (ajwain): 1/2 Teaspoon (Optional)
  • Salt: 2 Teaspoon or to taste
  • Luke warm water: 1/2 cup or as needed
  • Baking soda: 1/4 Teaspoon (or 1/2 tsp Baking powder) (Optional)

For Filling / Stuffing:

  • Mozzarella cheese, grated: 1 cup
  • Green Chili: 4-6, finely chopped
  • Green Bell Pepper, finely chopped: 1 cup
  • Black pepper powder: 1 Teaspoon
  • Salt: 1 Tablespoon or to taste

For Frying the samosa /Pastry:

  • Oil: As required for samosa to sink in the oil for deep fry.


For the Dough / Pastry:

  • Mix the dough ingredients. Add water little by little and make a hard dough. Keep it under a wet cloth for ten to fifteen minutes.

For Filling / Stuffing:

  • Mix the stuffing ingredients in a bowl.

For the Samosa /Pastry:

  • Divide the filling into sixteen equal portions.
  • Divide the dough into eight equal portions and roll them into balls.
  • Apply a little flour and roll each dough ball into four-inch diameter oval (having a rounded and slightly elongated outline or shape, like that of an egg). Cut into half, apply water on the edges.
  • Pick this semicircle up with both hands and fold it into a cone shape. Pinch the side of this cone so that it is completely sealed.
  • Fill the cone with 3 tablespoons of filling. Press this filling down with your fingers. Now close the top of this cone into a triangle shape, pinching the top edge so that it is completely sealed.
  • Continue filling the rest of the samosas.

Frying the samosa:

  • Deep fry in medium hot oil till crisp and golden brown. Drain onto absorbent paper.

Baking the samosa:

  • Preheat the oven to 180 degree Celsius or 350 degree Fahrenheit
  • Brush oil lightly on the prepared samosas all around.
  • Place them in a baking tray and bake for 20 minutes.
  • Take out and flip the sides of each samosa.
  • Bake for another 15-20 minutes or till golden brown.


  • Serve hot samosas with green chutney / Tamarind chutney / Tomato sauce.

Cook’s Note:

  • To turn samosas into a healthy snack, use whole wheat flour instead of plain flour for the patties
  • To turn samosas into a healthy snack, use olive oil or coconut oil instead of regular cooking oil for preparing the filling
  • To turn samosas into a healthy snack, opt for baked samosas over deep-fired ones
  • The dough has to be kneaded well; otherwise, the samosas will not come out as crisp.
  • If the filled samosas sit for too long, they will dry. To avoid this, cover with a damp cloth.
  • Samosa can be prepared ahead of time and can be freeze for a month. Before freezing, fry/bake them enough until samosa changes the color to very light gold brown. After samosas are on room temperature bag them in zip lock bags and freeze them. To use frozen samosas, take out as many you need and fry/bake them on medium heat
  • To make samosas crispier, instead of 2 cup flour, you may use 1 and 1/2 cup of flour and 1/2 cup of semolina (sooji) while making the dough.