My sister-in-law taught me this delicious and very simple recipe and I only make it during Ramadan. Whenever I make this for friends they always ask for the recipe and comment that they have never eaten cheese samboosas before. 🙂
This recipe will make 100 samboosas! A few days before Ramadan starts, I will make a batch of these and freeze them and cook them as I need them.
200 gram block of mozzarella cheese
250 gram block of Kraft Processed Cheddar cheese
250 gram block of Haloomi cheese
1/2 cup of finely chopped fresh mint (I have only ever used fresh mint. I don’t think dried mint would work in this recipe because it will not soften from any liquid.)
1 can (425 grams) of corn, drained
1/4 teaspoon ground black pepper
2 packages (50 sheets) of samboosa wrappers (Here in the UAE, I use the Switz brand samboosa wrappers. The samboosa wrapper should be long and rectangular about 2 inches by 12 inches).
Corn oil for frying
Shred all 3 cheese. In a large bowl, combine the shredded cheese, mint, drained corn, and black pepper. Mix very well.
Take one samboosa sheet and fill with 1 teaspoon of cheese filling. Bring up a corner of the wrapper and fold into triangles. Moisten the finished edge with water and seal.
Layer the stuffed samboosas on a tray lined with wax paper because you don’t want the uncooked samboosas to stick to the tray. Add wax paper between the stacked layers of samboosas.
For freezing: Once you are done stuffing all the samboosa wrappers, place the tray in the freezer. Once the uncooked samboosas are frozen then you can pack them into ziploc baggies.
For cooking: On medium-high heat, heat enough oil in a deep frying pan or wok. Add a few samboosas at a time (I add seven pieces at a time). Fry until golden brown. It only takes a couple of minutes so watch them carefully. Drain on paper towels and then serve.