Sweetcorn & Cheese Samosa Recipe – Easy Indian Snacks

Last Updated on 4 months by Neha Deshmukh

Sweetcorn & Cheese Samosa Recipe – Easy Indian Snacks

Hey everyone! If you’re anything like me, you love a good samosa. But sometimes, you want something a little different, a little quicker, and maybe a little more… cheesy! That’s where these Sweetcorn & Cheese Samosas come in. They’re a total crowd-pleaser, and honestly, they disappeared within minutes the last time I made them for my family. Get ready for a recipe that’s surprisingly easy and utterly delicious!

Why You’ll Love This Recipe

These aren’t your traditional aloo (potato) samosas, but trust me, they’re just as good – in a totally different way! The sweetcorn and cheese filling is a delightful change, and it’s a fantastic way to get the kids (and adults!) excited about trying something new. Plus, using frozen sweetcorn makes this recipe super convenient. They’re perfect for parties, snacks, or even a light meal.

Ingredients

Here’s what you’ll need to whip up a batch of these golden beauties:

• 24 samosa strips
• 2 cups frozen sweetcorn (about 300g)
• 2 tablespoon vegetable oil
• 1 teaspoon cumin seeds
• 1 large onion, finely chopped
• 4-5 green chillies, finely chopped (adjust to your spice preference!)
• 1.5 cup grated cheddar cheese (about 150g)
• 1.5 cup grated mozzarella cheese (about 150g)
• 1 tablespoon cornflour
• 0.5 teaspoon paprika
• 1 teaspoon piri piri seasoning (optional, but adds a lovely kick!)
• Salt, to taste
• 0.5 teaspoon pepper
• 0.5 cup dhania/coriander leaves, chopped
• 0.5 cup mint, chopped

Ingredient Notes

Let’s talk ingredients for a sec! Using frozen sweetcorn is a total lifesaver – no need to thaw it first, which makes things so much quicker. I love the combination of cheddar and mozzarella; the cheddar gives it that classic flavour, while the mozzarella makes it wonderfully stretchy.

And that piri piri seasoning? It’s optional, but it adds a really unique, smoky heat. If you’re not a fan of spice, feel free to leave it out. Fresh herbs are key here – don’t skimp on the coriander and mint! They really brighten up the filling.

Step-By-Step Instructions

Alright, let’s get cooking!

1. Heat the vegetable oil in a large pan over medium heat. Once hot, add the cumin seeds. You’ll know they’re ready when they start to sizzle and become fragrant – usually just a few seconds.
2. Add the chopped onions and green chillies to the pan. Sauté until the onions turn translucent and softened, about 5-7 minutes.
3. Now, toss in the frozen sweetcorn. Season with salt, pepper, paprika, and piri piri seasoning (if you’re using it). Cook on high heat for about 5-8 minutes, stirring occasionally, until the corn is heated through.
4. Remove the pan from the heat and transfer the sweetcorn mixture to a large bowl. Let it cool slightly. Once cooled, add the grated cheddar and mozzarella cheeses, cornflour, chopped coriander, and chopped mint. Mix everything together really well – you want the cheese to be evenly distributed.
5. Time for the pastry! Prepare a flour paste by mixing wheat flour with water until you get a smooth, slightly thick consistency. This will be your “glue” for sealing the samosas.
6. Take a samosa strip and fold it into a triangular pocket. Fill it with about 1.5 tablespoons of the sweetcorn and cheese mixture. Don’t overfill, or they’ll burst! Seal the edges with the flour paste, making sure there are no gaps.
7. Repeat with the remaining samosa strips and filling.

8. If you’re not frying them right away, arrange the samosas in a single layer on a baking sheet lined with cling wrap. Freeze them for at least 30 minutes to prevent them from sticking together.

9. Heat oil in a deep frying pan over medium heat. Fry the frozen samosas in batches, allowing them to cook gradually as the oil heats up. Fry until golden brown and crispy, about 6-8 minutes per batch.

10. Remove the samosas from the oil and place them on a paper towel-lined plate to drain any excess oil.

And that’s it! You’ve made delicious Sweetcorn & Cheese Samosas.

Expert Tips

• Don’t overcrowd the pan when frying – this will lower the oil temperature and result in soggy samosas.
• Make sure the oil is hot enough before adding the samosas. You can test it by dropping a tiny piece of pastry into the oil – it should sizzle immediately.
• For extra crispy samosas, fry them twice. Fry them once at a lower temperature to cook them through, then again at a higher temperature to crisp them up.

Variations

• Vegan Adaptation: Swap the cheddar and mozzarella for vegan cheese alternatives.
• Gluten-Free Adaptation: Use gluten-free samosa sheets. They’re readily available in most health food stores or online.
• Spice Level Adjustment: Reduce or omit the piri piri seasoning for a milder flavour. You could also add a pinch of turmeric for colour and a subtle flavour.
• Festival Adaptations: These are amazing for Diwali or Holi! My aunt always makes a huge batch for our family gatherings.

Serving Suggestions

Serve these samosas hot with your favourite chutney – mint chutney, tamarind chutney, or even a simple tomato ketchup. They’re also great with a cup of chai!

Storage Instructions

Leftover samosas can be stored in an airtight container in the refrigerator for up to 3 days. Reheat them in the oven or air fryer to restore their crispness.

FAQs

What is the best way to freeze samosas?

Arrange them in a single layer on a baking sheet lined with cling wrap and freeze for at least 30 minutes before transferring them to a freezer bag. This prevents them from sticking together.

Can I air fry these samosas instead of deep frying?

Absolutely! Preheat your air fryer to 180°C (350°F). Lightly brush the samosas with oil and air fry for 10-12 minutes, flipping halfway through, until golden brown and crispy.

What type of oil is best for frying samosas?

Vegetable oil, sunflower oil, or groundnut oil are all good choices. They have a high smoke point and a neutral flavour.

Can I use a different type of cheese?

Definitely! Monterey Jack, pepper jack, or even a little bit of parmesan would work well.

How can I make the samosa pastry from scratch?

Making samosa pastry from scratch is a bit more involved, but it’s definitely rewarding! You’ll need all-purpose flour, oil, salt, and water. There are plenty of recipes online – just search for “homemade samosa pastry.”