Empty My Fridge
#shorts Jalapeño Cheese Samosa Twists
Ingredients
- Potato2
- Oil2 tbsp
- Cumin½ tsp
- Fennel seed½ tsp
- Coriander seed1 tsp
- Salt1 tsp
- Garam masala½ tsp
- Chili powder½ tsp
- Kawan roti chanai parathas5
- Jalapeño chili2–3
- Cheddar cheese · shredded1 ½ cups
- Cilantro¼ cups
- Sour cream2 tbsp
- Mayonnaise2 tbsp
- Lemon½ tbsp
Instructions
- Peel and chop the steamed potatoes. Coarsely crush the cumin, fennel and coriander seeds in a mortar and pestle.
- Heat the oil in a pan over medium heat. Add the crushed spices and fry for about 30 seconds. Add the potatoes, salt, garam masala and red chili powder, mash well and let cool.
- Preheat the oven to 400°F and line a baking tray with parchment paper. Let the frozen parathas stand at room temperature for 2 to 3 minutes until slightly softened.
- Spread a thin layer of filling over one half of each paratha. Add sliced jalapeños and shredded cheddar, fold over and press gently to seal.
- Cut each filled paratha into 2 to 3 long strips and twist each strip, starting from the top and bottom. Place on the tray, top with extra cheese and jalapeños, and lightly brush or spray with oil.
- Bake for 15 to 20 minutes, turning the tray halfway through, until golden brown and crispy. Alternatively, air fry in batches at 360°F for 12 to 15 minutes.
- 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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