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Crunchy Spinach Cheese Cigars
with Honey Chilli Sauce 

Crunchy Spinach Cheese Cigars with Honey Chilli Sauce 


Preparation time: 10 minutes

Cook time: 15 minutes.

Yield: Approx. 24 rolls


Ingredients: 

  • 8 samosa patti
  •  2 tbsp plain flour  dissolved in 3 tbsp water
  • Oil for deep-frying 


Stuffing-

  • 1½ cups blanched and finely chopped spinach (palak)
  • ½ cup grated mozzarella cheese 
  • Salt and freshly ground black pepper to taste
  • 2 tsp finely chopped green chillies


Raw honey chilli sauce-

  • ¼ cup raw honey(preferably Fennel)
  • 1 tbsp lemon juice
  • 1½ tbsp dry red chilli flakes
  • 2 tbsp water


Instructions:

  1. Cut each samosa patti into 3 to get 75 mm. x 62 mm. (3" x 2½") rectangular piece to give 24 pieces.
  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 tightly 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 the oil a broad non-stick pan or kadhai and deep-fry a few cigars at a time, till they turn golden brown in colour from all the sides. 
  7. Drain on absorbent paper. Serve immediately with honey chilli sauce. 


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