Sweetcorn and Cheese Samoosas
This savoury Indian snack is so delicious with sweetcorn and loads of cheese and fresh herbs
Servings: 24
Ingredients
- 24 samoosa strips
- 2 cups frozen sweetcorn
- 2 tablespoon vegetable oil
- 1 teaspoon cumin seeds
- 1 large onion finely chopped
- 4-5 green chillies finely chopped
- 1&1/2 cup grated cheddar cheese
- 1&1/2 cup grated mozzarella cheese
- 1 tablespoon cornflour
- 1/2 teaspoon paprika
- 1 teaspoon piri piri seasoning (optional)
- salt
- 1/2 teaspoon pepper
- 1/2 cup dhania/coriander leaves chopped
- 1/2 cup mint chopped
- vegetable oil for frying
Flour Paste to seal samoosas
- 1 tablespoon cake wheat flour
- 1&1/2 tablespoon water
Instructions
- Heat oil in a large pan. Add cumin seeds
- Once seeds start to burst add onion and chillies
- Sauté until onion is translucent
- Add sweetcorn and season with salt, pepper and paprika. If you are adding the piri piri seasoning you can also add that
- Fry on high heat until sweetcorn heats through
- Remove from heat and transfer into a large bowl to cool
- Once cool add cheese and herbs. Add the cornflour. Mix well and fill the samoosas
- To fill the samoosas. Fold the end of one samoosa strip into a triangular pocket. Fill in 1&1/2 tablespoon filling.
- Tuck the edge in. Fold over. Use some flour paste to seal
- To make the flour paste, mix together the flour and water until smooth. You may need to adjust the quantity of the water
- If you are freezing the samoosas, place in a container and separate the layers with cling wrap
- Best fried from frozen in cold oil on medium heat. The insides of the samoosas will cook gently as the oil heats up
Notes
- You can add just cheddar cheese if you wish and leave out the mozarella
- Frozen samoosas are best when fried in cold oil on medium heat. As the oil heats up the samoosas fry well and the filling will heat up
- If you are frying the samoosas immediately you can fry them in hot oil
- The cornflour prevents the cheese from oozing out when frying