Corn Samosa

1. 1

   Step 1

   • a.Prepare the Dough
   • b.In a large mixing bowl, combine the all-purpose flour, carom seeds, and 1/2 tsp salt.
   • c.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.
   • d.Gradually add water, a little at a time, and knead to form a stiff and firm dough. Avoid making the dough soft.
   • e.Cover the dough with a damp cloth and let it rest for at least 30 minutes.
2. 2

   Step 2

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

   Step 3

   • a.Shape the Samosas
   • b.After the dough has rested, knead it for one more minute. Divide it into 6 equal-sized balls.
   • c.Take one ball and roll it into a thin oval shape, about 6-7 inches long.
   • d.Cut the oval in half crosswise to create two semi-circles.
   • e.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.
   • f.Fill the cone with about 1.5 tablespoons of the cooled corn filling. Do not overstuff.
   • g.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.
   • h.Repeat the process with the remaining dough and filling to make 12 samosas.
4. 4

   Step 4

   • a.Fry the Samosas
   • b.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.
   • c.Carefully slide 3-4 samosas into the oil, ensuring not to overcrowd the pan.
   • d.Fry on low heat for 10-14 minutes, turning them occasionally, until they are golden brown, crisp, and cooked through.
   • e.Once fried, remove the samosas with a slotted spoon and place them on a wire rack or paper towels to drain excess oil.
   • f.Serve hot with mint chutney, tamarind chutney, or tomato ketchup.

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