Jalapeño Cheese Samosa Twists

By Ministry of Curry · 60 min

Ingredients

Instructions

1. Peel and chop the steamed potatoes. Crush the cumin, fennel and coriander seeds roughly in a mortar and pestle.
2. Heat the oil in a pan over medium heat, add the crushed spices and sauté for about 30 seconds.
3. Add the potatoes, salt, garam masala and red chili powder. Mash well and let the filling cool.
4. Preheat the oven to 400°F and line a baking tray with parchment paper.
5. Let the frozen parathas sit at room temperature for 2–3 minutes until slightly softened and easy to handle. (If using puff pastry sheets, see the notes.)
6. Spread a thin layer of potato filling over one half of each paratha. Top with sliced jalapeños and shredded cheddar, then fold over and press gently to seal.
7. Cut each filled paratha into 2 to 3 long strips and twist each strip carefully, starting from the top and bottom.
8. Place the twists on the tray, sprinkle with extra cheese and jalapeños, and lightly brush or spray with oil.
9. Bake for 15–20 minutes, turning the tray halfway through, until golden brown and crispy. To air fry instead, cook in batches at 360°F for 12 to 15 minutes.
10. Blend the chutney, sour cream, mayonnaise and lemon juice until smooth, and serve alongside the warm twists.

Summarized from Ministry of Curry's video. Watch it for the details.

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