Corn Samosa

Instructions

1. 1

   Prepare the Dough

   • In a large mixing bowl, combine the all-purpose flour, carom seeds, and 1/2 tsp salt.
   • Pour in the melted ghee. Rub the ghee into the flour with your fingertips until the mixture resembles coarse breadcrumbs. This step is crucial for a flaky crust.
   • Gradually add water, a little at a time, and knead to form a stiff and firm dough. Avoid making the dough soft.
   • Cover the dough with a damp cloth and let it rest for at least 30 minutes.
2. 2

   Make the Corn Filling

   • Heat 1 tbsp of oil in a pan over medium heat.
   • Add the finely chopped onion and sauté for 2-3 minutes until it becomes translucent.
   • Stir in the grated ginger and finely chopped green chilies. Cook for another minute until fragrant.
   • Add the sweet corn kernels, turmeric powder, red chili powder, garam masala, chaat masala, and 3/4 tsp salt. Mix everything well.
   • Cook for 5-6 minutes, stirring occasionally, until the corn is tender and the mixture is completely dry.
   • Turn off the heat, stir in the chopped coriander leaves, and transfer the filling to a plate to cool down completely.
3. 3

   Shape the Samosas

   • After the dough has rested, knead it for one more minute. Divide it into 6 equal-sized balls.
   • Take one ball and roll it into a thin oval shape, about 6-7 inches long.
   • Cut the oval in half crosswise to create two semi-circles.
   • Take one semi-circle and apply a little water along the straight edge. Form it into a cone, overlapping the edges slightly and pressing firmly to seal.
   • Fill the cone with about 1.5 tablespoons of the cooled corn filling. Do not overstuff.
   • Apply a little water to the top inner rim of the cone. Pinch the edges together to seal the samosa tightly, ensuring there are no gaps.
   • Repeat the process with the remaining dough and filling to make 12 samosas.
4. 4

   Fry the Samosas

   • Heat the oil for deep frying in a kadai or deep pan over low to medium-low heat. The oil should be warm, not hot. To test, drop a tiny piece of dough; it should sizzle gently and rise to the surface slowly.
   • Carefully slide 3-4 samosas into the oil, ensuring not to overcrowd the pan.
   • Fry on low heat for 10-14 minutes, turning them occasionally, until they are golden brown, crisp, and cooked through.
   • Once fried, remove the samosas with a slotted spoon and place them on a wire rack or paper towels to drain excess oil.
   • Serve hot with mint chutney, tamarind chutney, or tomato ketchup.