Corn samosa

The corn samosa is one of those dishes that make a perfect tea time snack for the monsoons. Samosa, an all-time favorite tea-time snack among Indian households, is a mouthwatering stuffed deep fried pocket. Samosa has always been the perfect evening snack or starter for any get together for ladies to munch and gossip over ?. I have made this recipe in 2 ways – oven baked & deep fried.

Samosas are filled using a variety of stuffing’s which are quite spicy in nature. Potato, lentil, onion, peas etc. are common stuffing’s for the samosas. Sweet Corn Samosa has a slight sweet but spicy taste. The sweetness of the corn when combined with the strong flavored spices form a very tasteful dish. The Sweet Corn Samosa can be baked as well as deep fried, depending on your diet, taste preference or calorie watch. Samosas are mostly served with a green mint chutney and sweet tamarind chutney aka Imli chutney.

What is Samosa

Samosa (samoosa) is a small triangular crispy deep fried pastry pocket. The pastry is filled with a curried filling (potato, corn, cheese, vegetables) spiced with Indian spices and then deep fried until golden & crispy.

Corn samosa

How to fold samosa

Using samosa pastry sheets (you can also use phyllo pastry or spring roll pastry if you can’t find samosa pastry at your local Indian or Asian market), place one lengthwise on a chopping board. (Cover the rest with a damp towel to prevent them from drying out.) Fold the bottom left corner up into a triangular shape, then continue to fold into a triangle.  In that triangle pocket fill with the filling mixture of your choice.

We can also make samosa with home made dough. Mix all purpose flour/wheat flour and salt. Add little water and mix dough into soft dough. Roll medium sized chapati of dough and cut into two half from center to get a two half moon shaped. Roll into triangle shape and fill the mixture.

Mix together a few tablespoons of flour with water to make a paste. Spread a little of the flour paste along the edges of the samosa to seal and set aside . Heat vegetable or canola oil in a pot over high heat and once hot, deep fry the samosas until golden brown and crispy. Remove from the oil with a slotted spoon and allow to drain on paper towels before serving with chutney or dipping sauce of your choice.

Baked samosa 

We can bake samosa in oven for a healthier version. But fried samosas taste the best. I have tried baking these after brushing them generously with milk at 200 C in a preheated oven for 15- 20 mins. The results were fine, but if you are a hard core samosa lover like me, you will easily feel the difference in taste.

These are best tea time snacks for evening snacks, some of best evening snacks like Punugulu, Veg puffs , Tawa pizza

Corn Samosa detailed video recipe

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Corn samosa
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Corn samosa – Baked and Deep Fried

Corn Samosa is a delicious snack to compliment your evening tea. Samosa, an all-time favorite tea-time snack among Indian, is a mouthwatering stuffed deep fried pocket.
Course Appetizer, Snack, starter
Cuisine Indian, south indian
Diet Hindu, Vegetarian
Keyword corn samosa, crispy samosa, puff pastry, samosa, tea time snack
Prep Time 20 minutes
Cook Time 10 minutes
Servings 4 People
Calories 250kcal
Author Sowji’sKitchen

Ingredients

For filling

  • 1 Onion Chopped
  • 2 cups corn kernels
  • 1 tbsp chat masala
  • 1 tsp Cumin powder
  • 1 tsp Coriander powder
  • 1 tbsp red chili powder
  • 1 tbsp butter
  • salt to taste
  • Oil for deep frying

For the samosas

  • samosa wrappers (substitute with spring roll wrappers or phyllo pastry cut into strips)
  • 3 tbsp Corn flour
  • 1 -2 tbsp water
  • Milk to coat for baking method

Instructions 

Stuffing Preparation:

  • Heat a 1 tbsp butter in frying pan.
  • Once butter is melted add onion, sauté until soft and translucent.
  • Add the corn kernels and allow to cook until the corn starts to color. Season to taste.
  • Add chili powder, chat masala, cumin powder, coriander powder and mix well.
  • Transfer the corn mixture to a large bowl and allow to cool to room temperature.

Corn Flour paste:

  • 3 tbsp corn flour mixed with 1-2 tbsp water to make a paste.

Assemble the samosa:

  • Place a Pastry sheet (Samosa wrapper or spring roll sheet) lengthwise in front of you on a chopping board.
  • Fold the bottom left corner up into a triangular shape, then continue to fold into a triangle.
  • Place a tablespoon of prepared mixture into a triangle pocket.
  • Spread a little flour paste onto the edges and seal the samosa. Set aside and continue with the remaining.

Method 1:

  • Pre heat vegetable or canola oil until hot in a deep pot then fry the samosas until golden brown and crisp on medium heat.
  • Remove with a slotted spoon and allow to drain on paper towels before serving with chutney.

Method 2:

  • Place all the prepared samosas on a baking sheet. Coat with milk on top.
  • Bake at 400 F degrees for 20 minutes (flip them in between) or till nice golden brown.
  • Serve pastry samosa with chutney of your choice!

Notes

  • Nutrition information is approximate

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How to make Corn samosa with step by step photo

Making Filling

  1. Heat 1 tbsp butter in a frying pan.
  1. Once butter is melted add onion, sauté until soft and translucent.
saute onions
  1. Add the corn kernels and allow to cook until the corn starts to color. Season to taste.
saute corn
  1. Add chili powder, chat masala, cumin powder, coriander powder and mix well.
add spices
  1. Transfer the corn mixture to a large bowl and allow to cool to room temperature.

Cornflour paste

  1. Take 3 tbsp corn flour in a bowl and mix with 1-2 tbsp water to make a paste.
corn flour paste

Assemble the samosa

  1. Place a pastry sheet (samosa wrapper or spring roll sheet) lengthwise in front of you on a chopping board.
pastry sheets
  1. Fold the bottom left corner up into a triangular shape, then continue to fold into a triangle. Fill the pocket with prepared mixture generously (do not over fill).
add filling
  1. Seal the samosa edges with the wet paste. Set aside and continue with the remaining.
seal by adding cornflour paste

Method 1:

  1. Pre heat vegetable or canola oil until hot in a deep pot then fry the samosas until golden brown and crisp on medium heat.
deep fry
  1. Remove with a slotted spoon and allow to drain on paper towels before serving with chutneys.
fry until golden

Method 2 :

  1. Place all the prepared samosas on a baking sheet. Coat with milk on top.
bake samosa
  1. Bake at 400 F or 200 C for 20 minutes (flip over in between) or till nice golden brown.
bake @ 400
  1. Serve the samosas made with pastry sheets with chutney of your choice.
Serve with chutney

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