Cheese Burst Samosa

The love for cheese makes me keeps experimenting and this one has been a superrrrrrrr hittttt. This makes over 20 samosas.

Grate 200 gms of processed cheese, add 1 tbsp butter and pour half a cup boiling milk on top. Rest for a minute and blend. Mix in lots of chopped coriander, 5-6 chopped green chilli, half cup of boiled corn, 1 tsp white pepper powder, 1 small capsicum chopped, and salt to taste ( put less salt as cheese already is salted ) keep this batter in the freezer for half-hour. It will thicken.

Meanwhile, blend together some fresh bread into crumbs and mix a tsp of garlic powder, a tsp of red chilli flakes, and some chopped coriander.

Fill samosas with a tbsp of the filling and keep in the freezer again for half hour ( if ur making a large batch you will have to keep the batter in the freezer again after making half the samosas as the cheese will start melting )

After half an hour dip the samosas in Maida slurry ( just mix 4 tbsp Maida with water to make a thin slurry, not very thin to not stick and not thick to make a fat coating) coat with the bread crumb mix and deep fry on medium heat till golden.

Fry just 2-3 samosas at a time, do not crowd your kadhai.
Enjoy these samosas piping hot to get the cheese burst in your mouth🤤🤤🤤🤤