Best Cheese Samosa Recipe – Simples Recipe Ever

• 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
• 1/4 cup vegetable oil

Instructions

• First, bring the water to a boil, then cover the potato cubes with it. Make sure the potatoes are completely cooked through by reducing the heat and simmering them. Then, crush the mixture.
• First, allow the potatoes to slightly cool, and then mix the mashed potatoes with the grated cheese, corn that has been drained, salt, and pepper. Perform a thorough mixing until the ingredients are uniformly distributed throughout the mixture. Adjust the seasoning based on your taste.

• A tablespoon of the mixture should be placed in the bottom corner of each samosa wrapper. After that, fold the corner of the samosa up and over the filling to the opposite side, forming a triangle. Continue folding this triangle over until it reaches the top (for an explanation of how to do this, watch the video that is included at the bottom of this recipe card).
• In order to keep the samosas from opening up while they are being fried, you need first make a thick paste by combining the flour and water and then seal the ends of the product.

• The vegetable oil should be heated in a skillet that is approximately two inches deep and heated over medium-high heat. When it is hot enough, add the sambosa and cook it for approximately two minutes on each side until it is golden brown.
• After removing to a plate lined with paper towels to soak up some of the excess oil, eat the dish while it is still warm.

TIPS

• You can add corn, spinach, jalapenos, onions to your cheese filling. Cheese filling doesn’t need to be cooked.
• You can make the samosa, fry them immediately or place them in a  container and put them in fridge or freezer.

• For sealing the samosa and spring rolls, I am using a simple paste made with plain flour and some water. Optionally you can use beaten egg, cornstarch mixed with some water.
• Instead of frying samosa you can bake or air fry them.

Also see:- Almond Flour Blackberry Crumb Bars Recipe – Easiest Recipe Ever

Nutrition

• Serving: 1samosa
• Calories: 65kcal
•  Carbohydrates: 3g
•  Protein: 5g
• Fat: 4g
• Saturated Fat: 2g
• Polyunsaturated Fat: 0.2g
• Monounsaturated Fat: 1g
• Cholesterol: 12mg
• Sodium: 238mg
• Potassium: 32mg
• Fiber: 0.2g
• Sugar: 0.4g
• Vitamin A: 177IU
• Vitamin C: 1mg
• Calcium: 133mg
•  Iron: 0.2mg

Freezing sambosa

• Sambosa that has not been cooked can be saved for four to six months, and it freezes beautifully.

• It is possible to substitute spring roll wrappers, wonton wrappers, or phyllo dough for samosa wrappers if you are unable to locate them in the refrigerator or frozen department of the supermarket. For example, you may look for Middle Eastern supermarkets.
• You can use whatever cheese you like as a substitute, although a creamy cheese is particularly recommended.

• The mixture that, once it has cooled, will not become more rigid. Cheese, corn, and potatoes provide a delicious mixture that is sure to please.