No, this is not your traditional samosa, packed with aromatic potato filling, rather a pizzastic (pizza+fantastic) taste to it. Rather than on a flat pizza bread the toppings and cheese are wrapped in samosa shape, thinly made sheets, and later deep fried.
Since many of us are not preferring to eat from the restaurant, cafes, etc, for a while given the COVID 19 SITUATION recipes like these really uplift your lockdown blues and bring a broad smile on your faces!
The outer layer is crispy and once you bite into it, the cheese floods your mouth with the crunchiness of corn and capsicum. It is drool-worthy and you won’t stop at just a few of these. You and your folks will want more and more of it.
What is samosa?
A type of snack that has always been around, 90 birthdays and family gatherings were incomplete without Samosa along with green and sweet tamarind chutney. And even before that and till now it will always have a fan following.
The most famous variety that you will find everywhere in India is where the out crispy layer is made using maida and the filing comprises of potato filling with tempering of herns such as fennel seeds, coriander seeds, pomegranate seeds, dry mango powder, and many aromatic spices and then deep-fried and served piping hot.
As a famous street snack in Northern India, it is often served with White chickpea gravy, chutney, and a side salad of onions. It’s amazing, a must-try.
Samosa Varieties – Types of Samosas
There have to be different varieties given we have different regions and food always gets influenced by the culture. There are more than 100 variations and here are some notable mentions that are both sweet, savory, and everything in between.
So there is Jam Samosa, Chinese Samosa, Pasta Samosa, Cauliflower Samosa, Cheese Samosa, Mushroom Samosa, Chocolate Samosa and the list is never-ending.
Gotta eat them all!
Other snacks that you must try are Pasta Pakoda, Crispy Potato Balls, and Onions Rings.
Let’s get started with the recipe.
How to Make Cheese Corn & Capsicum Samosa
Cheese Corn & Capsicum Samosa Recipe
For Samosa Sheets
- 2 cup all-purpose flour
- 2 tbsp butter Clarified
- Oil for Dusting
- 2 tbsp All-purpose flour to make a paste to seal samosa
- Salt to taste
- 200 gm cheese Grated
- 1/3 cup Corn Boiled
- 1/3 cup Capsicum Finely chopped
- ½ Tbsp Chili flakes
- ½ Tbsp Oregano
Preparing the Samosa Sheets
- Mix all-purpose flour, salt and clarified butter in a mixing bowl
- Add water and knead to make the dough.(add some oil if its still dry and knead again)
- Cover the bowl with a lid and let it sit for 20 minutes.
- Knead the dough again and make small balls out of it.
- Take each ball and roll in your hands to smoothen them and press gently with palm to flatten the ball
- Roll the flattened ball with the help of a rolling pin
- Apply some butter on a sheet and dust with flour. Place another sheet over it and repeat the process for 4 layers of sheet.
- Flatten the sheets with the help of a rolling pin.
- On medium-high flame heat the final sheet on a pan. Roll it over after about 15 sec. let the other side cook for another 15 seconds.
- Separate the sheets.
- Cut the sheets in a rectangular shape with a pizza cutter or knife. The extra samosa sheet can be used for snacks.
- Cut the rectangular sheet in two equal halves along the length.
Preparing the Filling
- Mix grated cheese, corn, chopped capsicum, oregano and chili flakes in a bowl.
- Add 2 tbsp. water to 2 tbsp. all-purpose flour to make paste to seal the samosa.
Shaping the Samosa
- Take a sheet and roll it from a corner in the form of a cone.
- Stuff the cone with filling and fold the sheet. Apply paste to seal the edges and corners.
- Repeat for more samosas.
- Heat cooking oil in a pan on medium flame.
- Make sure the oil is not too hot or cold. Check by putting an extra sheet in the oil.
- Add samosa to the oil and fry until turned crispy and golden.
- Take out samosa on kitchen towel
Serve with tomato sauce or red chili sauce and enjoy your evening with your folks. Do try this pizza style samosa and let me know your feedback in the comments section below.
Siddhi Panchal is a food blogger at CookingwithSiddhi and food aficionado who loves to cook. Her cooking skills cover a range of Indian and international cuisines. Her aim is to enable other food enthusiasts explore their love for food by helping them cook delectable dishes from India and around the world.