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Cheesy Peppadew and corn samoosas

Samoosas will always be a South African favourite, so we thought we would give it a try with these cheesy Peppadew and corn samoosas.


For the samoosas
1½ cups grated Cheddar
½ cup corn kernels
  cup chopped Peppadews
2 spring onions, chopped
1 tbsp chopped coriander
1½ tsp curry powder
½ tsp cumin
25 samoosa wrappers
3 tbsp flour mixed with
2½ tbsp water
For the herb sauce
  cup yoghurt
Juice of 1 lemon
1½ cups coriander
¾ cup mint
½ cup parsley
2 green chillies, chopped
1 garlic clove, grated
½ tsp sugar
1 tbsp water

For the samoosas
1. Mix the Cheddar, corn kernels, Peppadews, spring onions, herbs and spices together. Season.
2. Drop a tablespoon of filling onto the bottom left corner of a samoosa wrapper. Fold up and over into a triangle shape, making sure the corners are sealed and the filling is completely covered.
3. Seal the edges with the flour-water mixture. Repeat with the rest of the wrappers and filling.
4. Heat enough oil to deep-fry over medium-high heat. Fry the samoosas in batches until golden brown and crispy. Drain on a paper towel.
For the herb sauce
1. Add all the ingredients to a food processor and blend until smooth. Serve with the cheesy Peppadew and corn samoosas.

Top Tip
Keep your samoosa wrappers under a damp tea towel while you work so that they don’t dry out while you’re wrapping the other samoosas.

Recipe & styling: Kate Turner
Photography: K-Leigh Siebritz //

Our biltong and roast pepper calzones are another local classic.

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