Cheese Samosa

In a pan, heat oil and sauté the chopped garlic until fragrant.

Add the chopped onion, capsicum, and spices to the pan, cooking until the onions soften.

Then stir in the crumbled cottage cheese (paneer) and sweet corn kernels.

Remove the pan from heat and add the shredded cheddar cheese, stirring gently until it begins to melt and combine with the filling.

Allow the prepared cheese samosa filling to cool completely before proceeding with assembly.

Cut samosa pastry (or spring roll wrapper) into 2-inch rectangular strips, filling each with the cooled mixture and folding it into a samosa shape.

Seal each samosa edge with the help of prepared wheat flour slurry.

To deep fry the samosa, heat oil gently in a wok. Add the samosa while the oil is moderately hot.

Fry the samosa in medium-low heat until firm, then increase and crisp further until golden brown.

Remove the samosa with a slotted spoon and drain the excess oil. Then remove the samosa on a paper towel.

Fry all samosas similarly in small batches without overcrowding.