Spinach Cheese Cigars with Honey Chilli Sauce ( Snacks)
by Tarla Dalal
Added to 190 cookbooks
This recipe has been viewed 27275 times
Crunchy samosa patti rolls, filled with a 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. Squeeze out all the water from the blanched and chopped spinach to prevent the cigars from becoming soggy.
- 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.
- Place a piece of the samosa patti on a flat, dry surface and place a portion of the filling at one pointed edge.
- Roll each patti tightly towards the opposite pointed edge and stick the edges with a little flour paste to form a cylindrical shape.
- Seal the edge of the samosa patti using a little plain flour paste.
- Repeat with the remaining pattis and filling to make more cigars.
- Heat the oil in a broad non-stick pan or kadhai and deep-fry the cigars a few at a time, till they turn golden brown in colour from all the sides. Drain on an absorbent paper.
- Serve immediately with honey chilli sauce.
Nutrient values per cigar
|Vitamin A||638.1 mcg|
|Vitamin B1||0 mg|
|Vitamin B2||0 mg|
|Vitamin B3||0.1 mg|
|Vitamin C||3.5 mg|
|Folic Acid||13.2 mcg|
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