Cheese Samosa

Name: Cheese Samosa
Prep time: 15 min
Cook time: 5 min
Yield: 10 people
Ingredients: 2 small potatoes, peeled and cut into cubes; 1/2 cup corn kernels, from a can, drained; 12 oz American cheese, like Velveeta or Kraft, grated; pinch salt; pinch black pepper; 1/2 pack samosa wrappers; 1 tablespoon flour; 1/2 tablespoon water; 1/4 cup vegetable oil

User Reviews

5.0

3 reviews

Excellent

Prep Time
15 mins
Cook Time
15 mins
Servings
10 people
Calories
138 kcal
Course
Appetizer
Cuisine
Middle Eastern

Cheese Samosa

Gavin Ward

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These are my favorite samosa! They are stuffed with cheese, corn, and a little bit of mashed potatoes for a secret to the creamiest filling. Easy and delicious, perfect for Ramadan.

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Ingredients

Servings

2 small potatoes, peeled and cut into cubes 8 oz total, 235 g
1/2 cup corn kernels, from a can, drained
12 oz American cheese, like Velveeta or Kraft, grated 340 g (2 170g cans of Kraft processed cheese)
pinch salt
pinch black pepper
1/2 pack samosa wrappers each pack is 500 g, 1 lb see notes for substitutions, recipe makes about 20 samosas
1 tablespoon flour
1/2 tablespoon water

For frying:

1/4 cup vegetable oil

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Instructions

Cover potato cubes with water, and bring to a boil. Reduce heat and simmer until potatoes are completely cooked through. Drain, and mash.
Let potatoes cool slightly then combine mashed potatoes with the grated cheese, drained corn, salt and pepper. Mix well until the mixture is evenly combined. Taste for and adjust seasoning.
Fill each samosa wrapper with a tablespoon of mixture on the bottom corner, then fold the corner of the samosa up and over the filling to the other side, to make a triangle. Keep folding this triangle over all the way up the top (check the video at the bottom of this recipe card to see how). Mix together the flour and water to form a thick paste, and seal the ends of the samosa to prevent them from opening up while frying.
Place vegetable oil in a skillet, about 2 inches deep and heat on medium high heat. Once hot enough, add the sambosa and fry for around 2 minutes a side until golden brown. Remove to a paper towel lined plate to absorb some of the excess oil, then enjoy warm.

Notes

If you can't find samosa wrappers in the fridge or freezer section, check special Middle Eastern supermarkets, or you can substitute spring roll wrappers, wonton wrappers or phyllo dough.
You can substitute any cheese you like, preferably something creamy. The combination that won't harden once it cools. The combination of cheese, corn and potatoes is so good!
Freezing sambosa: Uncooked sambosa can be frozen for 4-6 months, they freeze beautifully.