indianMediumveganvegetariandairy freenut free

Corn Samosa

Name: Corn Samosa
Prep time: 35 min
Cook time: 25 min
Total time: 1 h
Yield: 8 servings
Cuisine: indian
Ingredients: 2 cup all-purpose flour (for the pastry); 0.5 tsp carom seeds (for the dough); 0.5 tsp salt (divided); 2 tbsp oil (for the dough); 0.5 cup water (or as needed to make a firm dough); 0.5 tsp cumin seeds; 1 inch ginger (finely chopped); 1 pcs green chili (finely chopped); 1.5 cup corn kernels (fresh or frozen, thawed); 2 pcs potato (medium, boiled, peeled and lightly mashed); 1 tsp coriander powder; 0.5 tsp cumin powder; 1 pinch red chili powder; 1 pinch garam masala; 1 pinch dry mango powder; 2 tbsp cilantro (finely chopped)

RATING

4.2/5(28)

TASTE SCORE

9/10

Crisp pastry triangles filled with a lightly spiced corn and potato mixture, these samosas make a comforting tea-time snack with plenty of crunch outside and a soft, flavorful center.

PREP

35m

COOK

25m

SERVES

1 PIECE

209 cal

SERVINGS

METHOD · 6 STEPS

knead · ~20 min
Make the samosa dough.
1.Mix all-purpose flour, carom seeds, salt, and 2 tbsp oil in a wide bowl.
2.Rub the oil into the flour until the mixture looks sandy and holds shape when pressed.
3.Add water little by little and knead into a firm, smooth dough.
4.Cover and set aside for 20 minutes.
TIPA firm dough gives samosas their flaky shell and helps prevent bubbles while frying.
saute · ~7 min
Cook the corn filling.
1.Heat 2 tsp oil in a pan over medium heat.
2.Add cumin seeds, ginger, and green chili, and cook until fragrant, about 30 seconds.
3.Add corn kernels and cook for 3 to 4 minutes until tender and any moisture reduces.
4.Add potato, coriander powder, cumin powder, red chili powder, garam masala, dry mango powder, and the remaining salt.
5.Mix well and cook for 2 minutes, then stir in cilantro and let the filling cool completely.
TIPKeep the filling fairly dry so the pastry stays crisp and seals neatly.
mix
Make the sealing paste.
Mix 1 tbsp all-purpose flour with 2 tbsp water to make a smooth, thick paste for sealing the samosa edges.
assemble · ~15 min
Shape the samosas.
1.Divide the dough into 4 equal balls and roll each into an oval about 7 inches long.
2.Cut each oval in half to make 8 semicircles.
3.Take one semicircle, brush the straight edge with sealing paste, and form a cone.
4.Fill the cone with 2 to 3 tbsp corn filling.
5.Brush the open edge with sealing paste and press firmly to seal.
6.Repeat with the remaining dough and filling.
TIPPress out any trapped air before sealing so the samosas do not crack in hot oil.
fry · ~20 min
Fry the samosas until crisp.
1.Heat oil for frying in a deep pan over low-medium heat.
2.Slide in 3 to 4 samosas at a time without overcrowding the pan.
3.Fry slowly, turning occasionally, until evenly golden and crisp, 8 to 10 minutes per batch.
4.Lift out and drain well.
TIPStart frying on lower heat so the pastry cooks through and turns crisp without blistering.
serve
Serve the corn samosas hot.

PRO TIPS

What to keep in mind.

7 tips from the recipe — small details that make a real difference to the final dish.

1
Rub the oil into the flour well before adding water; that sandy texture is what gives the shell its khasta, flaky bite.
2
Keep the dough firm, not soft, or the samosas can blister and lose their structured triangular shape while frying.
3
Cook the corn filling until excess moisture evaporates; a damp filling makes the wrapper soggy and harder to seal.
4
Cool the potato-corn mixture completely before stuffing so steam does not soften the pastry from inside.
5
Do not overfill the cones; 2 to 3 tablespoons is enough to seal neatly without bursting in the oil.
6
Fry on low-medium heat from the start so the crust cooks through slowly and turns crisp all the way to the center.
7
If making ahead, shape and refrigerate the samosas on a tray, then fry straight from cold for easier handling.