Corn & Cheese Samoosas
Golden, shatteringly crisp pastry parcels stuffed with sweetcorn, melted grated cheese, finely diced onion, and fresh coriander.
Sweet, juicy corn kernels tossed with sharp cheddar, finely chopped onion, and gentle green chillies, wrapped in paper-thin pastry and fried to perfection. Crispy on the outside, molten and cheesy on the inside, and packed with generations of love!
Before you start
Get your mise en place ready so nothing catches you out mid-cook.
Method
- 1
Mix the Filling & Flour Paste
In a large bowl, combine 250 g dry sweetcorn kernels, 150 g grated cheddar, ½ small onion, finely diced, 1 to 2 finely chopped green chillies, 2 tbsp chopped coriander, ½ tsp ground cumin, ½ tsp salt, and ½ tsp black pepper. Mix thoroughly until evenly distributed.
- 2
In a small ramekin, mix 2 tbsp all-purpose flour with 2 tbsp water to create a thick, sticky sealing paste (lai).
- 3
Fold & Fill Samoosas
Take one samoosa pastry strip and fold one corner diagonally across to form a neat triangle pocket.
The rest of this recipe
There’s 6 more ingredients and 5 more steps to go.
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Ivana Sanshia’s note
To Freeze: Arrange uncooked, folded samoosas in a single layer on a tray lined with baking paper and freeze until solid (approx 2 hours). Transfer to a ziplock bag and store in the freezer for up to 3 months. Fry straight from frozen in medium-hot oil (do not thaw!).
Mum’s note
Make sure the corners of your triangles are folded tight with no gaps! If there is a hole at the tip, melted cheese will escape into the hot oil and cause splattering.
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