Go Back

Sweetcorn and Cheese Samoosas

This savoury Indian snack is so delicious with sweetcorn and loads of cheese and fresh herbs
Prep Time45 mins
Cook Time30 mins
Course: Appetizer, Main Course
Cuisine: Indian
Servings: 30


  • 30 readymade samoosa strips
  • 2 cups frozen sweetcorn
  • 1&1/2 tbsp light olive oil or vegetable oil
  • 1 tspn 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
  • 1/2 tspn paprika
  • salt
  • 1/2 cup dhania/coriander leaves chopped
  • 1/2 cup mint chopped
  • Light olive oil or vegetable oil for frying

Flour Paste to seal samoosas

  • 2 tbsp cake wheat flour
  • 3 tbsp water


  • 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 and paprika
  • 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. 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 use 2 tbsp cake wheat flour and 3 tbsp water. Whisk well to form a smooth paste
  • Best fried from frozen in warm oil on medium heat
    Samoosas filed with sweetcorn and loads of cheese