courtesy: Khadija Ebrahim and sunnyside classic recipe group ..

1. use cheddar or mozzarella cheeses
2. try to cube cheese instead of grating it. if possible….
3. squeeze all the water out from the onion and corn
4. add 2 to 3 Tblsps of flour to your grated cheese and onion as well as a packet or 2 of crushed lays chips .. use spring cheese and cheese and onion in the Simba brand
5. pulse the corn because if you leave it whole then it’s the same concept as making popcorn. the whole corn will pop in the samoosa and cause it to burst
6. also the same goes for moons and spring rolls
7. take them out in the morning and spread on a tray with a paper towel. keep in fridge to defrost
8. fry samoosa cold not frozen in hot oil

More tips..

Sweetcorn and cheese both have moisture. You need starch to help adhered or stick the 2 ingredients. So using maizena or lays chips (which I add for taste) helps glue the filling and prevents it from busting. Also when sealing samoosas, make sure all three corners are sealed. Tips on avoiding potato samoosas bursting when filling the samoosa, do not overfill the potato when pasting try n paste from as low as possible n not from right top. more paste prevents from bursting as little moisture as possible in the potato add a little maizena to your filling works well for cheese and corn as well to help avoid the samoosa to burst try to cook the mixture and leave to simmer slowly so a lot of the moisture is reduced. keep turning them in the oil and oil should not be too hot, if left unattended the heat pushes the potato through the soft side of purr. add a few drops of lemon juice & don’t freeze for more than a month don’t freeze potato samoosas for long. preferably make them sooner to the time needed. when frozen it expands causing the pastry to burst