1. Mix together the flour and salt in a bowl.
2. Knead to form a firm dough adding water little at a time.
3. Cover it with a wet muslin cloth. Let it rest for at least 20 minutes.

Preparing the filling:

1. Mix together the boiled corn, cheese, capsicum, salt and mixed herbs. Set aside.

Shaping the Samosas:

1. Knead the dough again and divide them into six equal parts.
2. Take each ball and smoothen in your palm.
3. Roll the ball into a perfect circle with the help of a rolling pin.
4. Divide into two using a knife or a pastry cutter.
5. Apply little water on the straight edge of the semi circle.
6. Make a cone shape and seal the edge well.
7. Fill the cone with a tablespoon or more of the filling.
8. Apply water on the edge and close. Seal it tight.
9. Heat oil in a pan and when moderately hot, place the samosa.
10. Let it cook on both sides for at least ten minutes.
11. Do not cook in high flame, for it will result in crisp outer layer and uncooked inside.
12. Serve with mint chutney or tomato ketchup.