Cheese Samosa

Children will love the mushy kind of the Cheese Corn Samosa. Corn, potatoes and cheddarmix with simple flavors like black peppercorns and green chillies to make a tongue-stimulating stuffing for the samosas. Serve this heavenly, everyone loved snacks with green chutney or tamotao ketchup. These delicious triangles are the ideal appetizer for cheese lovers. This cheesy experiment on the tradional samosa, ideal for gatherings!

Ingredients: 

For The Stuffing

2 tbsp finely chopped coriander

1/2 tsp black peppercorns powder

1/2 tsp green chillies paste

Salt to taste

Oil for deep frying

1 cup boiled sweet corn kernels

1/2 cup grated processed cheese

½ cup chopped red capsicum

½ cup chopped green capsicum

 ½ cup chopped carrot

1/2 cup boiled and mashed potatoes

For The Covering

Salt to taste

2 cups plain flour (maida)

1/4 cup pure ghee

Water as required

Procedure to Make Cheese Samosa

For the Covering

• Combine plain flour and salt in a vessel
• Heat ghee in a pan, pour over the plain flour and knead into a firm dough using water
• Allow it to rest for 15-20 minutes

For the Stuffing

• Take sweet corn, cheese and mashed potatoes, capsicums and carrot in a bowl
• Add coriander, pepper powder, green chillies paste and salt
• Mix well 

Procedure to Make Cheese Samosa

• Make lemon sized balls of the covering batter
• Roll the balls into puri sized rotis
• Cut the roti into half, apply water on the edges
• Fold the half cut roti into a cone, stuff the cone with the samosa stuffing
• Seal the edges.
• Make all the samosas in the same manner
• Cover with moist cloth
• Now heat the oil in a deep cooking pot
• Deep fry the samosas over medium heat till they become golden brown in colour
• Drain and place on an absorbent paper
• Serve hot with cheese dip