Cheese and Corn Samoosa
A snack that is perfect for sharing, nothing short of flavour, and should be on the table of every family gathering!
Preparation Time: 20 minutes
Cooking Time: 15 minutes
Makes: 10 – 12
Ingredients:
- 2 cups grated cheese (cheddar, mozzarella, or a mix)
- 1 tin KOO Corn Kernels
- 1 small onion, finely chopped
- 1 green chili, finely chopped
- 1 tsp crushed garlic
- ½ tsp paprika
- ½ tsp black pepper
- Salt to taste
- 1 Tbsp fresh coriander, chopped
- 1 pack of samoosa pastry (or phyllo pastry cut into strips)
- 2 Tbsp flour + 2 Tbsp water (to make a paste for sealing)
- Oil for deep frying
To serve:
- Sweet chili sauce
- Chutney
- Fresh coriander
How To Make Cheese and Corn Samoosas
- In a mixing bowl, combine grated cheese, sweetcorn, onion, green chili, garlic, paprika, black pepper, salt, and coriander.
- Mix well until evenly combined.
- Refrigerate for 10 minutes.
- Place a samoosa pastry strip on a clean surface.
- Add a teaspoon of the cheese-corn mixture near one edge.
- Fold the pastry into a triangular shape, sealing the edges with the flour paste.
- Repeat until all samoosas are filled.
- Heat oil in a deep pan, fry samoosas in batches until golden brown and crispy about 2–3 minutes per side.
- Remove with a slotted spoon and drain on paper towels.
- Serve warm with your favourite sauce and garnish with fresh coriander.
Chefs Tip:
Use a mix of cheddar for sharpness and mozzarella for stretchiness to get the perfect cheese pull.
Fry the samoosas in small batches to maintain the oil temperature and prevent sogginess.
Don’t overfill, or the cheese might leak out during frying
These samoosas are freezer friendly. Arrange them in a single layer on a tray and freeze. Once frozen, transfer to a sealed bag and store for up to 3 months.
Fry straight from frozen—no need to thaw!