How to make Corn Paneer Samosa -
Samosas stuffed with sweetcorn-cottage cheese mixture and deep-fried
This is a Sanjeev Kapoor exclusive recipe.
Main Ingredients : Sweetcorn kernels, Cottage cheese (paneer) (पनीर)
Cuisine : Indian
Course : Snacks and Starters
For more recipes related to Corn Paneer Samosa checkout Sweetcorn Croquettes, Makai ke Pakode . You can also find more Snacks and Starters recipes like Raw Banana Purichit Aloo Bhujia Tikki Breakfast Bagel Ambyacha Sheera
Corn Paneer Samosa Recipe Card
History of Indian cuisine dates back to nearly 5,000-years ago when various groups and cultures interacted with India that led to a diversity of flavours and regional cuisines.
Indian cuisine comprises of a number of regional cuisines. The diversity in soil type, climate, culture, ethnic group and occupations, these cuisines differ from each other mainly due to the use of locally available spices, herbs, vegetables and fruits. Indian food is also influenced by religious and cultural choices and traditions.
Foreign invasions, trade relations and colonialism had introduced certain foods to the country like potato, chillies and breadfruit.
Prep Time : 26-30 minutes
Cook time : 11-15 minutes
Serve : 4
Level Of Cooking : Moderate
Taste : Spicy
Ingredients for Corn Paneer Samosa Recipe
Sweetcorn kernels boiled and crushed 1 cup
Cottage cheese (paneer) grated 1 cup
Samosa patti sheets 8
Small onion finely chopepd 1
Green chillies finely chopped 2
Small green capsicum finely chopped 1
Fresh coriander leaves finely chopped 2 tablespoons
Salt to taste
Processed cheese grated 1/2 cup
Red chilli flakes 2 teaspoons
Refined flour slurry as required
Oil to deep fry
Green chutney to serve
Method
Step 1
Take corn in a mixing bowl, add cottage cheese, onion, green chillies, capsicum, coriander leaves, salt and cheese and mix well. Add red chilli flakes and mix again.
Step 2
Place a portion of the stuffing on one end of each samosa patti, apply refined flour slurry on the edges and fold the patti to shape into a triangular samosa and keep them on a plate.
Step 3
Heat sufficient oil in a kadai, slide in the samosas. 4 at a time, and deep-fry till golden and crisp. Drain on absorbent paper.
Step 4
Transfer them onto a serving platter and serve hot with green chutney.
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Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal www.sanjeevkapoor.com is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.
