These jalapeño and cheese bread samosas are such a perfect appetizer. These are baked samosas or airfried samosas and are so crispy! The filling is a mixture of jalapeños, cheeses and spices in a bread shell. They’re so easy to make and so so tasty! The cheesiness and the crispness are always a perfect match! These make delicious snacks for kids and are absolutely perfect for when guests are over. They are mini samosas so people can keep eating them!
Happy Cooking!

Servings: 20-24 servings

Prep Time: 30-40 mins

Cooking Time: 20 mins

Total Time: 1 hour

Ingredients: 

Filling:

• 1 Jalapeño finely chopped, deseeded if you want it less spicy 

• 1/2 cup shredded Mozzarella Cheese 

• 3/4 cup shredded Cheddar Cheese 

• 1/8 tsp Pepper powder

• 1/8 tsp Cumin powder

• 1/2 tsp chili flakes

• 1/2 tsp oregano 

• 1/2 tsp garlic powder

• 1/8 tsp salt 

Assemble:

• 10-12 slices white soft Bread 

• 1/3 cup Flour 

• 1/4-1/3 cup water 

• Butter to brush & spray

Directions: 

1. Filling- In a bowl add chopped jalapeños, mozzarella cheese, cheddar cheese, pepper, cumin, chili flakes, oregano, garlic powder and salt. Mix it together and keep aside.

2. In a bowl mix the flour and water to form a paste to seal the bread together. Keep aside.

3. Preheat the oven or air fryer to 400F.

4. Using a rolling pin, roll out a slice of bread.

5. Slice a rolled out bread into two, diagonally.

6. Spread some of the paste around the edge of the sliced bread.

7. Fold the sliced bread into a triangle. See video for details. On the cut side, bring the two edges together to form a point. Lightly press the point to make the point more visible.

8. Fill it with the cheese jalapeño filling and make sure you fill enough.

9. Spread some of the paste on the outside edges and close the flap shut and pinch the edges to seal.

10. It will look like a samosa now. Brush/spray butter/oil on the formed samosas.

11. Cook for 15-18 mins flipping it midway. It should be brown and crispy.

12. Serve with ketchup, chili dipping sauce, coriander chutney.

Notes/Tips:

• You can make the samosas ready and keep a few hours before but do not refrigerate it. If it gets soggy in the fridge it will not crisp up well.

• If you like it very spicy, use Serrano instead of jalapeños.

• Be sure to flip the samosas over midway while cooking.

• You can use Amul cheese also in the mix if you like.

• Use a soft bread that can roll well and not break when folding.