Cheese Corn Samosa
Cheese Corn Samosa is a crispy Durban style Samosa made using Mozzarella and Cheddar Cheese, Sweetcorn, onions and Samosa Patti sheets
Ingredients
- 15 Frozen Samosa Patti Sheets
- 1 American Sweetcorn
- 1 Onion finely chopped
- ¾ cup Grated Mozzarella Cheese
- ½ cup Grated Cheddar Cheese
- 2 Green Chillies finely chopped
- 1 tsp Ginger Garlic Paste
- 1 tsp Cumin or Jeera
- ½ tsp Black Pepper Powder
- ½ tsp Cumin Powder
- 3 tsp Oil and for deep frying
- 3-4 tbsp Plain Flour
- 2 tbsp Fresh Coriander Leaves finely chopped
- Salt to taste
Instructions
- This is the Frozen Samosa Patti Sheets that I am using for this recipe. You could use any other brand as well.
- Thaw the required number of samosa sheets by first transferring to the regular fridge section from freezer for couple of hours and then keeping it at room temperature for around 45 minutes.
- Remove the corn kernels from one American sweetcorn and boil with some salt in hot water for 5 minutes. Drain the water completely.
- In a pan, heat 2 to 3 teaspoon of oil, add the cumin seeds. Once it crackles, add the onions, green chillies and 1 teaspoon ginger garlic paste. Mix well.
- The onions need to be cooked only till they start sweating. Now add the cooked sweetcorn and and add salt to taste, cumin powder and pepper powder. Mix well. Cook for 2 to 3 minutes.
- Finally add the chopped coriander leaves and let it cool completely.
- In a separate bowl, mix the grated Mozzarella and cheddar cheese along with 2 to 3 teaspoon of plain flour.
- Now mix this cheese to the cooked sweetcorn mixture. The filling is ready.
- In a small bowl, take 2 to 3 tablespoon of plain flour or maida and add little water to make a thick paste. This will be used to glue the samosa sheets.
- For making the samosa, take one samosa patti and fold one of the corner to the opposite end to form a triangle, seal the remaining part with the flour paste. This will form a cone. Fill roughly 2 tablespoon of the filling in the cone and fold over the remaining edges by applying some flour paste in repeating way. Make sure that the corners are sealed well. Refer the below video for detailed instruction on folding the samosa.
- Repeat the process and prepare all the remaining samosas.
- Heat oil in a kadai. Add the samosa in batches and deep fry them on medium heat while turning in between.
- Remove the samosas once golden brown in colour. Fry the remaining samosas. Serve hot with sweet chilli sauce.
Video
Notes
- Thaw the frozen samosa sheets thoroughly before rolling them, else they could be brittle and break.
- You could also add chilli flakes instead of chopped green chillies.
- Grate the cheese in the largest setting of the grater, and add couple of spoons of plain flour to make it lump-free.
- Cool the onion and sweetcorn mixture completely before mixing the grated cheese, else the cheese could melt.
- Seal the ends and corners well while folding the samosa, else oil could get into the filling.
- Make sure NOT to deep fry this samosa on low heat unlike the Punjabi samosa, as frying on low flame could make the samosa sheet absorb more oil.
- You can also freeze the prepared samosas and fry them after thawing.