Spinach Cheese Cigars with Honey Chilli Sauce


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Crunchy samosa patti rolls, filled with a spicy cheese and spinach mixture. Serve these immediately to enjoy the taste of the melted mozzarella cheese. Ready-made samosa pattis are available at most provision stores.

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Preparation Time:    Cooking Time:     Makes 24 cigars
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9 samosa pattis
2 tbsp plain flour (maida) dissolved in 3 tbsp water
oil for deep-frying

To Be Mixed Into A Stuffing
1 1/2 cups blanched and finely chopped spinach (palak)
1/2 cup grated mozzrella cheese
salt and to taste
2 tsp finely chopped green chillies

To Be Mixed Into A Honey Chilli Sauce
1/4 cup honey
1 tbsp lemon juice
1 1/2 tbsp dry red chilli flakes (paprika)
2 tbsp water
1 tsp sugar (optional)

  1. Cut each samosa patti into 3 to get 75 mm. X 62 mm. (3" x 2½") rectangular pieces. You will get 24 pieces in all.
  2. Place a piece of the samosa patti on a flat dry surface and place a portion of the filling at one pointed edge.
  3. Roll each patti towards the opposite pointed edge and stick the edges with a little flour paste to form a cylindrical shape.
  4. Seal the edge of the samosa patti using a little of the flour paste.
  5. Repeat with the remaining pattis and filling to make more cigars.
  6. Heat a broad non-stick pan or kadhai with oil and deep-fry a few cigars at a time, till they turn golden brown in colour from all the sides. Drain on absorbent paper.
  7. Serve immediately with honey chilli sauce.

Handy tip:

  1. Squeeze out all the water from the blanched and chopped spinach to prevent the cigars from becoming soggy.

RECIPE SOURCE : Jain InternationalBuy this cookbook
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