Introduction

I still remember the first time I made Cheesy Corn Palak Samosa in my kitchen. I wanted a samosa that was full of flavor but also different from the usual aloo filling. That day, I had fresh bhutta from the market, some bright green spinach, and a block of cheese sitting in the fridge. The idea of mixing them together for a party snack felt exciting. The aroma of garlic, cumin, and red chilli powder sizzling in the pan made me so impatient to take the first bite.

What made this day special was not just the taste but the fact that these samosas could be made ahead and frozen. I made a big batch, neatly folded each triangle, and packed them away. Later, when friends came over, I just fried them straight from the freezer. Crispy outside, cheesy inside — everyone loved them, and I felt proud of this easy yet impressive party starter.

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Ingredients of Cheesy Corn Palak Samosa Recipe

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

• Palak leaves – 1 bunch
• Oil – 1 tbsp
• Onion (chopped) – 2 pcs
• Garlic (chopped) – 1 tbsp
• Salt – ½ tsp
• Black pepper powder – a pinch
• Jeera powder – ½ tsp
• Red chilli powder – ½ tsp
• Corn kernels – 1½ cups
• Shredded palak – as above (from blanched leaves)
• Coriander (chopped) – 1 tbsp
• Grated cheese – 1½ cups
• Spring roll / Patti samosa sheet – as required
• Refined flour slurry – as required (for sealing)
• Oil – for deep frying

For tomato thecha:

• Oil – 1 tbsp
• Garlic cloves – 15-16 pcs
• Green chilli – 4-5 pcs
• Tomato – 1 pc
• Jeera – ½ tsp
• Salt – ½ tsp
• Water – as required

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Instructions of Cheesy Corn Palak Samosa Recipe

Step 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 their vibrant green color. Squeeze out all excess water and shred or finely chop the leaves. Keep aside for later use.

Step 2: Make the Corn-Palak Mixture

Heat oil in a pan. Sauté chopped onions until translucent, then add chopped garlic and cook until aromatic. Add salt, black pepper, jeera powder, and red chilli powder. Stir well to coat. Add corn kernels (fresh or boiled) and cook for 3-4 minutes. Add shredded palak and chopped coriander. Cook until the mixture is dry and well combined. Let it cool completely before the next step.

Step 3: Add Cheese to the Filling

Once the corn-palak mixture is completely cool, mix in the grated cheese. Combine gently so the cheese remains evenly distributed without melting. The filling should be soft but not watery.

Step 4: Shape the Samosas

Keep the patti sheets covered with a damp cloth to prevent drying. Take one sheet, place a spoonful of filling at one end, and fold into a triangle shape. Continue folding until you reach the end, sealing the last flap with refined flour slurry. Ensure the edges are tightly sealed to prevent oil from entering while frying. Repeat for all sheets.

Step 5: Deep Fry the Samosas

Heat oil in a deep pan or kadhai over medium heat. Fry the samosas in small batches until golden brown and crispy. Drain on absorbent kitchen paper to remove excess oil.

Step 6: Prepare the Tomato Thecha

Heat oil in a pan. Add garlic cloves and green chillies, roasting until slightly charred. Add chopped tomato and jeera, cooking until the tomato softens. Season with salt and add a little water if needed. Mash the mixture coarsely or blend slightly to keep it textured.

Step 7: Serve

Serve the hot, crispy Cheesy Corn Palak Samosas with the spicy and smoky tomato thecha on the side. Perfect for parties, rainy evenings, or chai-time snacks.

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About the Recipe

Cheesy Corn Palak Samosa Recipe is a fun twist on the classic samosa. Instead of the usual potato filling, this one has juicy sweet corn, fresh spinach, and grated cheese. The spinach is roughly shredded so that it blends well with the corn while still giving a nice texture in every bite. A touch of Indian spices like cumin powder, red chilli powder, and black pepper adds warmth and flavor.

The secret to getting the perfect cheesy filling is to let the cooked spinach and corn mixture cool completely before mixing in the cheese. This way, the cheese stays evenly distributed instead of melting unevenly. The filling is wrapped in ready-made samosa pattis or spring roll sheets, which are easily available in stores or online.

The best part is that you can make these samosas in advance, freeze them, and fry them whenever you need. They make an ideal party starter because you can prepare big batches and simply cook them on demand. With the crispy golden shell, melty cheese, and flavorful veggie mix inside, these samosas are perfect for rainy evenings, chai time, or weekend get-togethers.

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Cooking Tips

• Always dry out the moisture from the spinach before adding cheese, or the filling will become soggy.
• Let the spinach-corn mixture cool completely before mixing in the grated cheese.
• Seal the samosa edges tightly with a flour slurry to prevent oil from entering while frying.
• When frying, keep the oil medium hot — too hot will burn the outer layer, and too cold will make the samosas oily.
• If making in bulk, freeze the samosas on a tray first, then store them in zip-lock bags for easy frying later.

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Pairing Guide

• Serve Cheesy Corn Palak Samosa with a tangy tomato thecha for a spicy, zesty kick.
• They pair wonderfully with hot masala chai, especially on rainy days.
• For a party platter, serve alongside green chutney, sweet tamarind chutney, and crispy fries.
• A chilled glass of sweet lassi can balance the spice level for those who prefer milder flavors.

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Frequently Asked Questions

1. What is Cheesy Corn Palak Samosa Recipe?

Cheesy Corn Palak Samosa Recipe is a twist on the traditional samosa, made with a filling of sweet corn, fresh spinach, cheese, and spices, wrapped in samosa patti and deep-fried until crispy.

2. Can I use frozen corn for Cheesy Corn Palak Samosa Recipe?

Yes, you can use frozen corn in Cheesy Corn Palak Samosa Recipe. Just thaw it before cooking to remove excess moisture.

3. How do I prevent soggy filling in Cheesy Corn Palak Samosa Recipe?

In Cheesy Corn Palak Samosa Recipe, always cook spinach until its water evaporates completely and let the filling cool before adding cheese.

4. Can I bake Cheesy Corn Palak Samosa Recipe instead of frying?

Yes, you can bake Cheesy Corn Palak Samosa Recipe at 180°C for about 20-25 minutes, brushing them with oil for a crisp finish.

5. How long can I store Cheesy Corn Palak Samosa Recipe in the freezer?

Cheesy Corn Palak Samosa Recipe can be stored frozen for up to 1 month in an airtight container or zip-lock bag.

6. Which cheese works best for Cheesy Corn Palak Samosa Recipe?

In Cheesy Corn Palak Samosa Recipe, processed cheese or mozzarella works well as they melt nicely and give a creamy texture.

7. What oil is best for frying Cheesy Corn Palak Samosa Recipe?

Any neutral oil with a high smoke point, like sunflower or vegetable oil, is ideal for frying Cheesy Corn Palak Samosa Recipe.

8. Can I prepare the filling for Cheesy Corn Palak Samosa Recipe a day before?

Yes, the filling for Cheesy Corn Palak Samosa Recipe can be prepared a day in advance and stored in the fridge until ready to assemble.

9. What is the best dipping sauce for Cheesy Corn Palak Samosa Recipe?

Cheesy Corn Palak Samosa Recipe pairs beautifully with spicy tomato thecha, green chutney, or sweet tamarind chutney.

10. Can I make Cheesy Corn Palak Samosa Recipe without samosa pattis?

If samosa pattis are unavailable, you can use homemade dough rolled thin or even spring roll sheets for Cheesy Corn Palak Samosa Recipe.

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