Cheese and Corn Samosa


  • 1 onion finely chopped
  • 4 garlic cloves finely chopped/crushed
  • 4 cups corn kernels
  • 1 tsp chilli flakes
  • 3 tbsp coriander/cilantro finely chopped
  • salt and pepper to taste
  • 2 cups grated cheddar cheese
  • 5 cups Panghat Vanaspati oil
Cheese and Corn Samosa


Fry onion and garlic in a large frying pan until soft and translucent.

dd the corn and chilli flakes and allow to cook until the corn starts to color. Season to taste.

Transfer the corn mixture to a large bowl and allow to cool to room temperature then mix in the herbs and cheese.

To assemble the samosas, place a samosa wrapper lengthwise in front of you on a chopping board. Place a tablespoon of filling into the bottom left corner then fold up into a triangle and continue folding until the filling is fully encases in the pastry.

Spread a little flour paste onto the edges and seal the samosa. Set aside and continue with the remaining ingredients.

Pre heat Panghat Vanaspati until hot in a deep pot then fry the samosas until golden brown and crisp. Remove with a slotted spoon and allow to drain on paper towels before serving with chutney.


For the samosas



samosa wrappers (substitute with spring roll wrappers or phyllo pastry cut into strips)


3 tbsp flour mixed with 1-2 tbsp water to make a paste

5 cups Panghat Vanaspati for frying

chutney for serving