Lasagna Samosa
Get ready to wow your taste buds with these scrumptious lasagna samosas! Combining the rich layers of traditional lasagna with crispy, golden pastry, this innovative dish features gooey mozzarella and zesty marinara for a delightful twist. Perfect for impressing guests or spicing up your weeknight dinners, these bites are a must-try!
Prep
15
min
Cook
30
min
Serves
4
people
Level
intermediate
📝 Ingredients
Serves 4🥬Fresh Produce(6)
- Shimla mirch (Capsicum) chopped (120 ml)
- Kali mirch powder (Black pepper powder) (5 ml)
- Adrak lehsan paste (Ginger garlic paste)
- Hara pyaz (Green onion) leaves chopped (60 ml)
- Pyaz (Onion) chopped (120 ml)
- Tomato ketchup
🥩Meat & Seafood(1)
- Chicken stock cube
🥛Dairy & Eggs(1)
- Mozzarella cheese
🫙Pantry Staples(5)
- Maida (All-purpose flour) (125 g)
- Breadcrumbs
- Cooking oil
- Cooking oil for frying
- Lasagna strips
🧂Spices & Seasonings(2)
- Paprika powder (2.5 ml)
- Namak (Salt) (2.5 ml)or to taste
🍯Sauces & Condiments(1)
- Soy sauce
📦Other(3)
- Anday (Eggs)
- Qeema (Mince)
- Lal mirch (Red chili) crushed (2.5 ml)
👨🍳 Instructions
- 1
In frying pan, add cooking oil, mince and mix well until it changes color.
- 2
Add ginger garlic paste and mix well for 2 minutes.
- 3
Add onion and mix well.
- 4
Add black pepper powder, red chili crushed, paprika powder, chicken stock cube and mix well.
- 5
Add tomato ketchup, salt, soy sauce, mix well and cook for 8-10 minutes.
- 6
Add capsicum, green onions, mix well & set aside.
- 7
Pat dry lasagna strips with kitchen tissue paper, fold and make a pocket, add mince stuffing in the center, add mozzarella cheese & mince stuffing and roll into the shape of samosa triangles.
- 8
In bowl, add all-purpose flour, paprika powder, black pepper powder, salt and mix well.
- 9
In bowl, add eggs and whisk well.
- 10
Now coat samosa into fry flour mixture then dip into beaten eggs and coat in breadcrumbs (makes 12-15).
- 11
In wok, heat cooking oil and fry lasagna samosa until golden brown.
💡 Pro Tips
- ✓Cook the mince over medium-high heat until it fully browns and any released liquid evaporates completely, about 8-10 minutes, because residual moisture in the filling will steam the lasagna wrapper from inside and cause it to split during frying.technique8-10 minutes until liquid evaporates
- ✓Boil lasagna sheets in salted water only until just pliable but still firm at the core (about 80% cooked), since they'll continue softening from residual heat and filling moisture, and fully-cooked sheets will tear when folded into triangles.timing80% cooked, al dente minus 2-3 minutes
- ✓Let the mince filling cool to room temperature (below 100°F) before assembling samosas, because hot filling melts the mozzarella prematurely and creates steam pockets that blow out the seams during frying.temperaturebelow 100°F
- ✓Make the flour-paprika-pepper paste slightly thick (like wallpaper glue consistency) rather than watery, since a thin paste won't create a strong enough bond at the seams and the triangles will unravel in hot oil.ingredientthick paste, 1:1.5 flour-to-water ratio
- ✓Fry the assembled samosas at 325-350°F rather than higher heat, since the wrapper is thinner than traditional samosa pastry and will burn before the cheese fully melts and the exterior turns golden if oil is too hot.equipment325-350°F
Share this recipe
Prep
15
min
Cook
30
min
Serves
4
people
Level
intermediate
Share this recipe
Lasagna Samosa
Get ready to wow your taste buds with these scrumptious lasagna samosas! Combining the rich layers of traditional lasagna with crispy, golden pastry, this innovative dish features gooey mozzarella and zesty marinara for a delightful twist. Perfect for impressing guests or spicing up your weeknight dinners, these bites are a must-try!
📝 Ingredients
Serves 4🥬Fresh Produce(6)
- Shimla mirch (Capsicum) chopped (120 ml)
- Kali mirch powder (Black pepper powder) (5 ml)
- Adrak lehsan paste (Ginger garlic paste)
- Hara pyaz (Green onion) leaves chopped (60 ml)
- Pyaz (Onion) chopped (120 ml)
- Tomato ketchup
🥩Meat & Seafood(1)
- Chicken stock cube
🥛Dairy & Eggs(1)
- Mozzarella cheese
🫙Pantry Staples(5)
- Maida (All-purpose flour) (125 g)
- Breadcrumbs
- Cooking oil
- Cooking oil for frying
- Lasagna strips
🧂Spices & Seasonings(2)
- Paprika powder (2.5 ml)
- Namak (Salt) (2.5 ml)or to taste
🍯Sauces & Condiments(1)
- Soy sauce
📦Other(3)
- Anday (Eggs)
- Qeema (Mince)
- Lal mirch (Red chili) crushed (2.5 ml)
👨🍳 Instructions
- 1
In frying pan, add cooking oil, mince and mix well until it changes color.
- 2
Add ginger garlic paste and mix well for 2 minutes.
- 3
Add onion and mix well.
- 4
Add black pepper powder, red chili crushed, paprika powder, chicken stock cube and mix well.
- 5
Add tomato ketchup, salt, soy sauce, mix well and cook for 8-10 minutes.
- 6
Add capsicum, green onions, mix well & set aside.
- 7
Pat dry lasagna strips with kitchen tissue paper, fold and make a pocket, add mince stuffing in the center, add mozzarella cheese & mince stuffing and roll into the shape of samosa triangles.
- 8
In bowl, add all-purpose flour, paprika powder, black pepper powder, salt and mix well.
- 9
In bowl, add eggs and whisk well.
- 10
Now coat samosa into fry flour mixture then dip into beaten eggs and coat in breadcrumbs (makes 12-15).
- 11
In wok, heat cooking oil and fry lasagna samosa until golden brown.
💡 Pro Tips
- ✓Cook the mince over medium-high heat until it fully browns and any released liquid evaporates completely, about 8-10 minutes, because residual moisture in the filling will steam the lasagna wrapper from inside and cause it to split during frying.technique8-10 minutes until liquid evaporates
- ✓Boil lasagna sheets in salted water only until just pliable but still firm at the core (about 80% cooked), since they'll continue softening from residual heat and filling moisture, and fully-cooked sheets will tear when folded into triangles.timing80% cooked, al dente minus 2-3 minutes
- ✓Let the mince filling cool to room temperature (below 100°F) before assembling samosas, because hot filling melts the mozzarella prematurely and creates steam pockets that blow out the seams during frying.temperaturebelow 100°F
- ✓Make the flour-paprika-pepper paste slightly thick (like wallpaper glue consistency) rather than watery, since a thin paste won't create a strong enough bond at the seams and the triangles will unravel in hot oil.ingredientthick paste, 1:1.5 flour-to-water ratio
- ✓Fry the assembled samosas at 325-350°F rather than higher heat, since the wrapper is thinner than traditional samosa pastry and will burn before the cheese fully melts and the exterior turns golden if oil is too hot.equipment325-350°F