Cheese Corn Samosa


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Kids will enjoy the cheesy flavour of the Cheese Corn Samosa.

Corn, potatoes and cheese combine with simple spices like black pepper and green chillies to make a tongue-tickling stuffing for the samosas. Serve this delicious, all time favourite snack with green chutney or tamotao ketchup.

A good samosa variant to serve at a parties or as an evening tea snack.

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Cheese Corn Samosa recipe - How to make Cheese Corn Samosa

Preparation Time:    Cooking Time:    Total Time:     Makes 20 mini samosas
Show me for mini samosas


For The Covering
2 cups plain flour (maida)
1/4 cup pure ghee
water as required
salt to taste

For The Stuffing
1 cup boiled sweet corn kernels (makai ke dane)
1/2 cup grated processed cheese
1/2 cup boiled and mashed potatoes
2 tbsp finely chopped coriander (dhania)
1/2 tsp black peppercorns (kalimirch)
1/2 tsp green chillies paste
salt to taste
oil for deep frying
For the covering

    For the covering
  1. Combine plain flour and salt in a vessel
  2. Heat ghee in a pan,pour ghee over the plain flour and knead firm dough using water
  3. Allow it to rest for 15-20 minutes

For the stuffing

    For the stuffing
  1. Take sweet corn, cheese and mashed potatoes in a bowl
  2. Add coriander, pepper powder, green chillies paste and salt
  3. Mix well all the ingredients

How to proceed

    How to proceed
  1. Make lemon sized balls of the covering batter
  2. Roll the balls into puri sized rotis
  3. Cut the roti into half,apply water on the edges
  4. Fold the half cut roti into a cone,stuff the cone with the samosa stuffing
  5. Seal the edges.
  6. Make all the samosas in the same manner
  7. Cover it with moist cloth till fried
  8. Now heat the oil in a kadai
  9. Deep fry the samosas over medium heat till it becomes golden brown in colour
  10. Drain and place on an absorbent paper
  11. Serve hot with cheese dip

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This recipe was contributed by Amarendra Mulye on 01 Sep 2015
I am complete foodie and love to indulge into variety of food items. I love trying out and learning ...

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