Cheese Corn Samosa is a delightful variation of the traditional Indian samosa, where a crispy pastry shell is filled with a cheesy and corn-filled stuffing. It’s a popular snack or appetizer enjoyed by many.
Cheese Corn Samosa is a delightful and flavourful variation of the classic Indian samosa. It combines the goodness of cheese and corn to create a creamy and savoury filling encased in a crispy pastry shell.
Ingredients :
The samosa pastry is made with all-purpose flour, salt, and oil. The flour is mixed with oil until it resembles breadcrumbs, and then water is added gradually to knead it into a smooth and firm dough. The dough is allowed to rest, which helps in achieving a better texture.
For the filling, grated cheese, boiled corn kernels, finely chopped onions, green chilies (optional for a spicy kick), chopped coriander leaves, chaat masala (optional for tanginess), and salt are mixed together. The combination of cheese and corn creates a creamy and slightly sweet filling that is beautifully balanced by the other ingredients.
How to Assemble the Samosas :
The dough is divided into small portions and rolled into thin oval-shaped sheets. Each sheet is cut in half lengthwise to form two semi-circles. One semi-circle is then folded into a cone shape, and the edges are sealed with water. The cone is filled with the cheese corn filling and the open edges are pressed together to ensure a secure seal. This process is repeated for the remaining dough and filling, creating multiple samosas ready for frying.
The samosas are deep-fried in oil until they turn golden brown and crispy. The frying process gives them a delightful crunch while ensuring that the filling remains creamy and flavorful. Once fried, the samosas are drained on a paper towel to remove excess oil.
Serving Suggestions :
Cheese Corn Samosas can be served as a standalone snack or as part of a larger meal. They are often enjoyed with green chutney (made with coriander and mint) or tamarind chutney (a sweet and tangy dip) to enhance their flavors. The combination of the crispy pastry shell and the creamy cheese corn filling is incredibly satisfying and makes for a delicious snack.
These samosas can be a great addition to parties, potlucks, or even as an appetizer for special occasions. They can be prepared in advance and reheated in the oven just before serving to regain their crispy texture.
Whether you enjoy them as a tea-time snack or a party appetizer, Cheese Corn Samosas are sure to please your taste buds with their delightful blend of cheesy, creamy, and crispy flavors.
Tips and Tricks :
Make sure to roll the samosa pastry thin enough to achieve a crisp texture when fried.
While folding the pastry into a cone shape, ensure the edges are properly sealed to prevent the filling from leaking out during frying.
Adjust the spiciness and tanginess of the filling by adding or reducing green chilies and chaat masala according to your taste preferences.
Deep fry the samosas on medium heat to ensure they are evenly cooked and golden brown.
If you prefer a healthier alternative, you can also bake the samosas in a preheated oven at 180°C (350°F) for about 20-25 minutes or until they turn.
So, here is a detailed recipe for Cheese Corn Samosa below:
PrintCheese Corn Samosa Recipe
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 6 1x
Description
Cheese and sweetcorn samosas are delicious and crispy fried samosas stuffed with a cheesy corn filling and later deep fried until they turn crispy and golden. They are easier to make and can serve for a party or have it as a tea time snack. Let’s get started with the recipe.
Ingredients
For the Dough
- 1 ½ cups all-purpose flour
- 2 tablespoons oil
- ½ tablespoon salt
- Water as needed
For the Stuffing
- 2 tablespoons oil
- 1 tablespoon chopped garlic
- 1 cup boiled corn kernels
- ½ teaspoon black pepper powder
- 1 tablespoon oregano
- ½ tablespoon chilli flakes
- ½ tablespoon salt
- 1 boiled potato, grated
- ½ cup processed cheese, grated
- Oil for deep frying
Instructions
For the Dough
- In a bowl, add all-purpose flour, salt and oil.
- Mix and rub it nicely using your hands until the flour and oil gets fully incorporated.
- Then gradually add water and knead it to make a tight dough.
- Cover the dough and keep aside for a while.
For the Stuffing
- Add boiled corn kernels in a mixer jar and coarsely grind them.
- Heat oil in a pan, add chopped garlic. Saute till it becomes golden brown.
- Then add crushed corn and saute them for a minute.
- Now, add crushed black pepper, oregano, chilli flakes, salt to taste and saute well.
- Once the stuffing is ready or cooked, turn off the flame.
- Remove the stuffing onto a plate. Set aside to cool down a bit.
- Once it is cool, add grated boiled potato, and cheese. Mix it nicely.
For Samosa Sheets
- Knead the dough again.
- Apply oil to your palms and make small balls from the dough. Keep aside.
- Now take one ball and press gently with a palm to flatten it.
- With the help of a rolling pin, roll the ball to an oblong shape.
- Cut it from the centre, and place one sheet upon another. Sprinkle little flour to avoid sticking. Repeat the process for 4 layers of sheet.
- Take one sheet and apply water to the edges, and roll it from a corner to make a triangle cone.
- Fill the stuffing and fold the sheet. Apply water or flour paste to seal the edges and corners.
- Similarly prepare the remaining samosa in the same way.
- Heat oil in a pan on medium flame.
- Once the oil is hot, deep fry 5-6 samosas in batches on low flame until they get crisp and golden brown from all sides.
- Transfer them with a slotted spoon on tissue paper to remove excess oil.
- Serve these hot cheese corn samosas along with a green chutney, tamarind chutney or with a cup of tea as a tea time snack.
Notes
- You can substitute oil with ghee. Combine ghee into the flour and mix using your fingers till you get a bread crumb like texture .
- Make sure the dough is firm. Add water little by little and knead it till the dough comes together to form a ball.
- Lightly sprinkle some flour over the sheet and make sure it doesn’t tear the bottom sheet.
- You can use any cheese you normally buy from store or use half cheddar and half mozzarella if you want a more ‘stringy’ cheese.
- Seal the edges properly, else you will find the filling will spill out of the samosa when you fry it.
- Do not fry the samosa on high flame, else the outer layer will become crisp but remain uncooked from inside.
- Category: Snacks
- Cuisine: Indian
Keywords: Samosa with Cheese Corn Stuffing, How to make Cheese Corn Samosa, Indian Snacks Recipe, Cheesy Corn Samosa
