Скачать или смотреть Cheesy Corn Palak Samosa Recipe | इतना क्रिस्पी और चीज़ी कि बार-बार खाएँगे | Chef Ajay Chopra

Cheesy Corn Palak Samosa Recipe | इतना क्रिस्पी और चीज़ी कि बार-बार खाएँगे | Chef Ajay Chopra

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Learn how to make the most delicious Cheesy Corn Palak Samosa at home – crispy on the outside, cheesy and flavorful on the inside! This unique samosa recipe combines the goodness of spinach (palak), the sweetness of corn, and the creaminess of melted cheese for the ultimate tea-time snack..

Portions serving: 6-7 pax
Preparation time: 05 mins
Cooking time: 50 mins

Ingredients:

Palak leaves 1 bunch

Oil 1 tbsp
Onion chopped 2 pcs
Garlic chopped 1 tbsp
Salt ½ tsp
Blackpepper powder a pinch
Jeera powder ½ tsp
Red chilli powder ½ tsp
Corn kernels 1½ cup
Shredded palak
Coriander chopped 1 tbsp
Grated cheese 1½ cup
Spring roll / Patti samosa sheet as required
Refined flour slurry as required
Oil for deep frying

For tomato thecha:
Oil 1 tbsp
Garlic 15-16 cloves
Green chilli 4-5 pcs
Tomato 1 pc
Jeera ½ tsp
Salt ½ tsp
Water as required

Method:

1. Prepare the Palak (Spinach)
Wash the palak leaves thoroughly and blanch them in hot water for a few seconds. Immediately transfer to cold water to retain the color. Squeeze out excess water and finely chop the leaves. Keep aside.

2. Make the Corn-Palak Mixture
Heat oil in a pan. Sauté chopped onions until translucent, then add chopped garlic. Cook until aromatic. Add salt, black pepper, jeera powder, and red chilli powder. Stir well. Add boiled corn kernels and cook for a few minutes. Add the shredded palak and chopped coriander. Cook till the mixture is dry and combined. Let it cool completely.

3. Add Cheese to the Filling

Once the corn-palak mixture is cool, mix in grated cheese. Combine well to form a cohesive, soft stuffing. Ensure the cheese does not melt.

4. Shape the Samosas
Take spring roll or samosa patti sheets and cover them with a damp cloth. Place one sheet on a surface, spoon the filling on one end, and start folding into a triangular shape. Seal the edges using refined flour slurry. Repeat for all sheets.

5. Deep Fry the Samosas
Heat oil in a deep pan or kadhai. Fry the samosas in batches over medium heat until golden brown and crisp. Remove and drain on kitchen paper.

6. Prepare the Tomato Thecha
Heat oil in a pan. Add garlic cloves and green chillies, roast till slightly charred. Add chopped tomato and cumin seeds. Cook till tomato softens. Add salt and a little water if needed. Mash the mixture roughly or blend slightly to keep it coarse.

7. Serve
Serve the crispy corn cheese palak samosas hot with spicy and smoky tomato thecha on the side.


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