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Cheese and Sweetcorn Samoosas

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Lovely Indian Cheese and Sweetcorn Samoosas, perfectly folded and outstanding delicious


  • 1 kg ready-made or homemade samoosa Pur (defrosted)
  • 1kg sweetcorn, washed and drained
  • 250g margarine
  • 1 cup chives, finely chopped
  • 5oog cheddar cheese, finely grated
  • 1/2 onion, grated
  • 1/4 green pepper
TRH Bobby's Cheese and Sweetcorn Samoosas
Cheese and Sweetcorn Samoosas


  1. In a nonstick pan, heat the margarine over the stovetop on a medium heat setting.
  2. When the margarine has melted, stir in the grated onion and green pepper.
  3. Simmer until the onions have turned a translucent color.
  4. Add in the sweetcorn and simmer until the sweetcorn has cooked through.
  5. Stir in the chopped chives.
  6. Remove the sweetcorn from the stovetop and add in the grated cheese.
  7. Allow the sweetcorn mixture to cool for a few minutes.
  8. Place the samoosa Pur on a damp tea towel.
  9. Remove 1 sheet of samoosa Pur and place it onto a flat surface.
  10. Fold one end of the Pur over to form a small triangle.
  11. Continue this step once more in the opposite direction. This will form a small pocket.
  12. Add a spoonful of the sweetcorn mixture into the Pur pocket.
  13. Continue folding the Pur as in Steps 10 and 11. 
  14. A sweetcorn-filled triangle should be the end result.
  15. Seal the ends of the samoosa triangle with the flour mixture.
  16. To make the flour mixture, mix together 1 cup of flour with water to form a sticky paste.
  17. Ensure that the samoosa is sealed well to prevent it from opening up when fried in the oil.
  18. Continue with steps 10 to 13 until all of the sweetcorn mixtures is finished.
  19. Fry the sweetcorn samoosa in hot oil till golden brown.

Prepared, tried, and tested: Bobby Swanson

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