Sieve the maida and add salt, oregano and melted ghee to it. Mix well. Add just enough water to collect the dough. Do not knead the dough. Keep the dough aside, covered for 20–30 minutes.

Heat olive oil in a pan and add onions. Sauté till soft. Add corns and sauté for a minute. Add olives and mix well. Add salt, pepper and oregano. Mix and remove from flame. Cool completely and add cheese. Mix well.

Take marble size balls of the dough and roll into a thin chapatti. Cut into two halves. Apply water on edges and fold into a cone. Fill some cheese corn mixture and close the top by applying some water. Keep it aside.

Pre-heat Air Fryer for 5 minutes. Arrange Samosas in fry basket and close it properly. Keep Air Fryer at 160°C for 20 minutes and then at 180°C for 10–12 minutes to bring desired colour. Serve hot with green chutney or ketchup.