100g Cheese (grated)
2 Eggs
2 Tablespoons Cake Flour
¼ Teaspoon baking powder
1 Green chilli chopped
2 Tablespoons chopped coriander leaves
¼ Teaspoon salt
Oil for frying


Mix all the above ingredients thoroughly and put a spoonful of the mixture in hot oil and deep fry till it is golden brown. Serve hot with tomato sauce. Fry fast for cheese not to melt.



  Origin of the humble samoosa.

The deep-fried,triangular pastry  is India’s great contribution to the world of fast food, the product of a thousand years of culinary heritage.Food historians have established, however, that the samoosa originated not in India, but in Persia. The sanbusaj, originally a Persian term for any stuffed, savory pastry,started showing up in Persian, Arab and Turkish literature in the 9th century, when poet Ishaq ibn Ibrahim-al-Mausili wrote verse praising sanbusaj.The first mention of the proper samoosa was in Amir Khusrao’s 13th century work "Memoirs of Delhi's royal court" .