Today we are going to be making jalapeno corn cheese samosa. These samosas are spicy, thanks to the jalapeños, but the cream cheese, cheddar and mozzarella balance out the flavours. Enjoy these samosas just as it is with a hot cup of tea or with mint chutney/ketchup. You will truly have a great time!
Samosas are an ultimate tea time snack in South Asia. Be it wedding, get to together or any party samosa is a must in the menu. A random chilly rainy day and you crave nothing but a samosa and a hot cup of tea. Traditionally samosas were made with a spicy aloo filling, aloo is nothing but potatoes. Aloo samosas are still very famous, but with time as this ultimate snack became famous worldwide its filling has also seen a significant change. Nowadays the samosas are made of various kinds of filling including the very famous keema samosa.
INGREDIENTS TO MAKE FILLING
- 5-6 Jalapeños
- 2 cups boiled corn
- 280g cream cheese
- 1 cup cheddar cheese
- 1 cup mozzarella cheese
- salt to taste
- 3/4 tsp pepper powder
INGREDIENTS TO MAKE SAMOSA
- Samosa sheets
- oil for deep frying
- 3 tsp all purpose flour
PREPARING THE JALAPENO CORN CHEESE FILLING
In a bowl add chopped jalapeños, boiled corn, cream cheese, cheddar, mozzarella, salt and pepper. Mix everything well and the samosa filling is ready. I have kept the seasoning minimal as the jalapeños are spicy and they add a lot of flavour. Also the different types of cheese and the boiled corn compliment each other very well.
STUFFING AND FOLDING THE SAMOSA
Start with a rectangular samosa sheet, hold one edge and fold to form a triangle and fold again to form a second triangle on the same side. Fold for the last time to form the third triangle on the opposite side. Now stuff 2 tsp of the filling into the triangle. Brush flour slurry to the non folded edges and seal the samosa. Feel free to watch my video on instagram for clear understanding.
NOTE: To seal the edges make flour slurry by mixing together 2-3 tsp all purpose flour with some water. This slurry has to be semi thick. Brush the edges of samosa sheet and seal.
FRYING THE JALAPENO CORN CHEESE SAMOSA
Add enough oil in a pan for deep frying. Slowly drop one samosa at a time into the hot oil. Do not overcrowd the pan, let the samosas breathe. Fry for 3 to 4 minutes or until they are golden and crispy.
You can also air fry the samosa at 200 degree celsius for about 15 to 20 minutes by flipping sides in between. If you want to bake them in the oven feel free to do so. Serve hot with mint chutney or just ketchup.
HOW TO FREEZE THE SAMOSAS
Once you have stuffed and sealed the samosas you want to lay them flat on a baking tray and place them on your kitchen counter for 60 minutes or place the tray in the refrigerator for 30 minutes. When the samosas are stiff and can no longer stick to each other put them in a zip lock bag and freeze them in the freezer. They stay good for up to 3 months in the freezer. Just when you are ready to fry get them out of the freezer and let it thaw for an hour and then fry as usual.
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JALAPENO CORN CHEESE SAMOSA
Samosas are an ultimate tea time snack in South Asia. Be it wedding, get to together or any party samosa is a must in the menu. A random chilly rainy day and you crave nothing but a samosa and a hot cup of tea. Traditionally samosas were made with a spicy aloo filling, aloo is nothing but potatoes. Aloo samosas are still very famous, but with time as this ultimate snack became famous worldwide its filling has also seen a significant change. Nowadays the samosas are made of various kinds of filling including the very famous keema samosa. Today we are going to be making samosas with jalapeño corn cheese filling. These samosas are spicy, thanks to the jalapeños, but the cream cheese, cheddar and mozzarella balance out the flavours. Enjoy these samosas just as it is with a hot cup of tea or with mint chutney/ketchup. You will truly have a great time!
Ingredients
- Ingredients to make filling
- 5-6 Jalapeños
- 2 cups boiled corn
- 280g cream cheese
- 1 cup cheddar cheese
- 1 cup mozzarella cheese
- salt to taste
- 3/4 tsp pepper powder
- Other ingredients
- Samosa sheets
- oil for deep frying
- 3 tsp all purpose flour
Instructions
In a bowl add chopped jalapeños, boiled corn, cream cheese, cheddar, mozzarella, salt and pepper. Mix everything well and the samosa filling is ready.
Start with a rectangular samosa sheet, hold one edge and fold to form a triangle and fold again to form a second triangle on the same side. Fold for the last time to form the third triangle on the opposite side. Now stuff 2 tsp of the filling into the triangle. Brush flour slurry to the non folded edges and seal the samosa. Feel free to watch my video on instagram for clear understanding or follow the instruction on the ready made samosa sheets packet and you are good to go.
NOTE: To seal the edges make flour slurry by mixing together 2-3 tsp all purpose flour with some water. This slurry has to be semi thick. Brush the edges of samosa sheet and seal.
Fry the samosas in hot oil for 3 to 4 minutes or until they are golden and crispy. Serve with mint chutney and a cup of hot chai. Enjoy
