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.