Spinach, Corn and Cream Cheese Samosas
Show Nutrition Info
Amount Per Serving
For the filling
- 2bunches Spinach
- 5 tbspThawed Frozen corn
- 1 tbspD’Lecta unsalted butter
- 1/2Chopped Onion
- 2 Chopped Garlic
- 200 g D’Lecta cream cheese
- A pinch Pepper
- Salt to taste
- 12Samosa patti
- 2 tbspFlour
- 2 tbspWater
- 2cups Oil
Clean and wash the spinach.
Bring a pan of water to boil and immerse the spinach leaves in it for 30 seconds.
Drain and refresh in cold water and put in a kitchen cloth and squeeze tightly to remove any excess water.
Chop the squeezed spinach and keep aside.
Heat 1 tbsp butter in a pan, add the onions and garlic and sauté for 2-3 minutes until the onions become translucent.
Add the corn and mix well.
Add the spinach and switch off the flame.
Put the mixture in a bowl, add the cream cheese, salt and pepper.
Mix well and check for seasoning.
Mix the flour and water to form a thick paste and keep aside.
Lay the samosa patti flat on a steel plate or on a work table.
Put a spoonful of the spinach mixture at the bottom of the samosa patti.
Take corner of the samosa patti and make a triangle over the spinach mixture.
Now take this triangle and fold it back moving upwards.
Continue doing this until you reach the top of the samosa patti.
Stick the ends of the patti with the flour water mixture and seal tightly.
Repeat with the remaining samosas.
Heat oil in a kadai or a wok.
Deep fry the samosas in batches until golden brown and crisp.
Serve hot with ketchup.