1 kg ready made or home made samoosa pur (defrosted)
1kg sweetcorn, washed and drained
1 cup chives, finely chopped
5oog cheddar cheese,finely grated
1/2 onion, grated
1/4 green pepper
In a non stick pan, heat the margarine over the stove top on a medium heat setting.
When the margarine has melted, stir in the grated onion and green pepper.
Simmer until the onions have turned a translucent colour.
Add in the sweetcorn and simmer until the sweetcorn has cooked through.
Stir in the chopped chives.
Remove the sweetcorn from the stove top and add in the grated cheese.
Allow the sweetcorn mixture to cool for a few minutes.
Place the samoosa pur on a damp tea towel.
Remove 1 sheet of samoosa pur and place it onto a flat surface.
Fold 1 end of the pur over to form a small triangle.
Continue this step once more in the opposite direction. This will form a small pocket.
Add a spoonful of the sweetcorn mixture into the pur pocket.
Continue folding the pur as in step 10 and 11.
A sweetcorn filled triangle should be the end result.
Seal the ends of the samoosa triangle with the flour mixture.
To make the flour mixture, mix together 1 cup of flour with water to form a sticky paste.
Ensure that the samoosa is seal well to prevent it from opening up when fried in the oil.
Continue with steps 10 to 13 until all of the sweetcorn mixture is finished.
Fry the sweetcorn samoosa in hot oil till golden brown.
Prepared, tried and tested: Bobby Swanson