If you love samosas and cheesy snacks, get ready for a delicious twist. These Cheesy Samosa Twists combine spiced potato filling, jalapeños, and cheddar cheese, all wrapped in flaky puff pastry or Kawan Roti Chanai. They bake up beautifully in the oven, turning golden and crispy while staying soft and cheesy inside. Perfect for parties, snack time, or anytime you are craving something flavorful and satisfying.
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Kawan’s frozen parathas have been my go-to for years. They are perfect for quick dinners like Kathi Rolls, Chicken Shawarma Wraps, Chalupas, or easy snacks like Jalapeño Corn Cheese Samosas and Gujiya Hearts. Recently, I spotted their new Extra Crispy Roti Chanai and could not wait to try it. The flaky and buttery texture turned out to be the perfect base for these cheesy samosa twists. It is a snack that both kids and adults will love.
These Cheesy Samosa Twists come together in under 30 minutes, making them perfect for busy days when you still want something homemade and delicious. With minimal prep, using store-bought puff pastry or frozen parathas like Kawan, they are a real time saver. I love making a batch for game day gatherings, potlucks, or even for a cozy evening snack with a hot cup of Masala chai. Trust me, once you try them, you will want to keep a pack of parathas in your freezer at all times. Let’s get twisting and make snack time extra special!
Top 3 Tips for Perfect Cheesy Samosa Twists
- Thaw Parathas/Puff Pastry Just Right: Separate each frozen paratha in its plastic wrapper and let them thaw for 2 to 3 minutes. This softens them just enough to make handling and folding easy without tearing. If using puff pastry sheets, thaw them as per the package instructions.
- Press and Seal the Filling: Spread a thin, even layer of the cooled samosa potato filling on one half of the paratha. Add thinly sliced jalapeños and shredded cheese on top, then gently press the other half over the filling to seal. It is okay if a little filling or cheese spills out—those bits turn golden and crispy while baking and taste amazing.
- Customize the Heat and Cheese: Slice the jalapeños thinly for even heat distribution, and feel free to add more or less based on your spice preference. You can also sprinkle extra cheese and jalapeños on top before baking for even more flavor and crunch.
How to make Jalapeño Cheese Samosa Twists
Serving
I love serving these hot and crispy samosa twists with a cool and creamy chutney dip. It’s quick and easy to make using my homemade cilantro mint chutney, which I usually keep in the freezer. Just mix it with a little sour cream, some mayonnaise, and a splash of lemon juice. In just a few minutes, you’ll have a delicious dip ready to enjoy with the twists
Make-Ahead Tips and Storing
- One of the best parts about this recipe is how easy it is to prep ahead. You can make the samosa filling up to 3 days in advance and keep it refrigerated until you are ready to use it.
- If you are planning for a party or a busy weekend, you can even shape the twists a day ahead and store them in the fridge. Just bake them fresh right before serving for that perfectly crisp and cheesy texture everyone loves.
- Leftover twists (if you have any!) can be refrigerated for up to 3 days. To reheat, simply pop them in the oven or air fryer at 350°F for 3 to 5 minutes, and they will taste just as good as freshly baked.
★ Tried this recipe? I’d love to hear how it turned out! Leave a comment and let me know, or snap a quick pic and upload it—I love seeing your creations. If you’re on Instagram, tag @ministry_of_curry so I can check it out. Your feedback means so much to me and makes all the time I spend perfecting each recipe totally worth it. Thank you!
Recipe
Jalapeno Cheese Samosa Twists
Ingredients
Samosa Filling
- 2 medium red potatoes steamed and cooled
- 1 tablespoon oil
- ½ teaspoon cumin seeds
- ½ teaspoon fennel seeds
- 1 teaspoon coriander seeds
- 1 teaspoon kosher salt
- ½ teaspoon garam masala
- ½ teaspoon red chili powder
Twists
- 5 kawan roti chanai parathas or 2 puff pastry sheets
- 2 to 3 jalapeños thinly sliced
- 1½ cups shredded cheddar cheese
- 1 tablespoon oil to spray or brush
Cool & Creamy Chutney Dip
- ¼ cup Cilantro Mint Chutney
- 2 tablespoons sour cream
- 2 tablespoons mayonnaise
- ½ tablespoon lemon juice
Instructions
Prepare the Samosa Filling
- Peel and chop the steamed potatoes.
- Roughly grind cumin, fennel, and coriander seeds using a mortar and pestle.
- Heat oil in a pan over medium heat. Add the ground spices and sauté for about 30 seconds.
- Add the potatoes, salt, garam masala, and red chili powder. Mash the mixture well and let it cool.
Assemble and bake
- Preheat the oven to 400°F and line a baking tray with parchment paper.
- Allow the frozen parathas to sit at room temperature for 2–3 minutes until they soften slightly and are easy to handle. (Refer to notes if using puff pastry sheets instead.)
- Spread a thin layer of the potato filling on one half of each paratha.
- Add a layer of sliced jalapeños and shredded cheddar cheese over the filling.
- Fold the paratha over the filling, press gently to seal.
- Cut each filled paratha into 2 to 3 long strips. Twist each strip carefully, starting from the top and bottom.
- Place the twists on the prepared tray, sprinkle extra cheese and jalapeños on top. Lightly brush or spray with oil.
- Bake for 15–20 minutes, rotating the tray halfway through, until the twists are golden brown and crispy. Tip: You can also air fry them in batches at 360°F for 12 to 15 minutes.
Cool & Creamy Chutney Dip
- Blend chutney, sour cream, mayonnaise, and lemon juice until smooth. Serve the chutney alongside warm Jalapeño Cheese Samosa Twists for a delicious pairing.
Video
Notes
- Let the puff pastry sheets thaw in the refrigerator or at room temperature until they’re soft but still cool. This makes them easier to work with and shape.
- If the sheet feels too thick, gently roll it out on a lightly floured surface to about ⅛ inch thickness for even, crispy twists.
- Spread the samosa filling on one half of the sheet, then top with jalapeños and shredded cheese. Fold the other half over to cover the filling. Cut the sheet in half vertically, then slice each half into strips for twisting.
- Twist each strip gently to form spirals. It’s okay if some filling spills out; those crispy edges are the best part! Sprinkle extra cheese and jalapeños on top if desired.
- Bake at 400°F for 18 to 22 minutes or until golden and crisp. Rotate the tray halfway through for even baking.
Deena says
Very nice recipe . Looks delicious Will try soon. Keep up the good & great work. God bless you
Archana Mundhe says
Thank you!