Kheere ka Samosa - Cucumber Samosa
Kheere ka Samosa (Cucumber Samosas) — inspired by the Murshidabad kheere ki kachori, this is the cutest, most flavor-packed Diwali appetizer! 🌿✨ With a tangy, spiced cucumber filling wrapped in a crisp, golden brown exterior, it doesn’t get much better than this for festive snacking! ❤️
Ingredients
Cucumber Filling:
- 6 cucumbers
- 1 1/2 tbsp thick yogurt or hung curd
- 1 tsp roasted cumin powder
- 1 tsp red chili powder
- 1/4 tsp asafoetida powder (hing)
- 2/3 tsp salt
- 1/2 tsp cinnamon powder
- 1/2 tsp black salt
- 2 green chilies , minced
- 1 tbsp cilantro , finely chopped
Samosa Dough:
- 1 cup semolina
- 1/4 cup all purpose flour
- 1/2 tsp salt
- 2 tbsp ghee , melted
- 2/3 cup water , more as needed
Garnish:
- mint cilantro chutney
- hot sauce
- adrak-mirchi ka achaar , store-bought
Instructions
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Leave 1/2 cup curd in a strainer (or tied in a cheese cloth) on top of a bowl overnight (at least for 12 hours) in the fridge, to drain as much excess water as possible. We will use only 1 ½ tbsp thick yogurt from this.
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First, peel and grate your cucumbers and then place them in a cheese cloth. Wring out as much water as you can. Keep it aside for 10 mins and then again squeeze it to drain as much excess water as possible.
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For your cucumber filling, combine your drained cucumbers with the rest of your ingredients and mix it well. Make sure to use hung curd or extra-thick yogurt. I used 1 1/2 tbsp hung curd for 6 cucumbers.
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To make the samosa dough, combine your semolina, all purpose flour, salt, salt and ghee. Then, add in your water and knead it for at least 10 minutes until it turns into a smooth dough. It should be the same texture as roti dough. Then, rest it for at least 20 minutes.
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Divide your dough into balls and roll them out into thin sheets that are about ⅛ to ¼ of an inch thick. Use a cookie cutter to cut out circles from the dough. The cookie cutter I used was about 4” wide in diameter.
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Take your circle of dough and cut it in half, creating a semi-circle. Grease the edges of your semi-circle with water and fold it into a cone. Make sure to pinch the seam of the cone and the bottom of it so that it stays sealed.
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Add in about 1 - 2 tsps of your cucumber filling. Make sure not to overstuff your samosas otherwise you won’t be able to seal them. Grease the top edges of the cone with water and pinch them close using your thumb and index finger. Crimp the edges of your samosa.
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In a heavy bottom pan, heat your oil to 350℉ / 175℃. Fry your samosas five at a time until they are golden brown and crispy. Once down, drain them on a wire rack and serve with green chutney, hot sauce, adrak-mirchi ka achaar. Your Kheere Ka Samosa are ready, enjoy!
Recipe Video
Recipe Notes
- Instead of frying your samosas, you can also grease them in oil and air fry them at 360℉ / 180℃ for 5 minutes in batches..
- You can make your samosas up to one day in advance and warm them up in the air-fryer or oven before serving.
- These taste really good, the next day too!!
- You can also save the extra filling in the fridge to be used the next day.