Sweet Corn Samosa Recipe
Of the most popular snacks in India, sweet corn samosa recipe ranks atop. It’s a savory delight made from flaky pastry dough filled with the soft mixture of sweet corn, potatoes, spices, and herbs. Learn how to make a sweet corn samosa recipe by following our step-by-step image instructions along with pro tips.
About Sweet Corn Samosa Recipe
Another lovely version of the otherwise savory samosas that are so popular in Indian cuisine is sweet corn samosas. Instead of the spiced potatoes, peas, and sometimes meat filling, for sweet corn samosas, a mixture made from ground sweet corn and a special blend of spices is used.
Here’s a general idea of how sweet corn samosas are prepared:
- Filling Preparation: This sweet corn filling for samosas begins with cooking sweet corn kernels. Here, you can use fresh, frozen, or canned corn kernels. In general, the corn is fried using a spice mix that includes cumin, coriander, garam masala, and in some variations, a bit of red chili powder to add heat. Some more ingredients are added such as some well-finely chopped onions, green chilies, and ginger for the added flavor. Then the filling is cooled and was used in filling into samosa pastry.
- Samosa Pastry is prepared with flour, water, and only a small trace amount of oil. The dough was kneaded until it became soft and pliable and then rolled into thin sheets that would be cut out in triangle and rectangular shapes, depending on the desired size of the samosas.
- Filling and Folding: Some of the sweet corn filling is used to be placed in the center of the pastry. The sheet wraps over the filling into a triangle. Its edges are sealed by placing a flour-water paste along the edges and clamping them shut.
- They deep fry the sealed sweet corn samosas until they become golden and crispy. That is what provides samosas with the crunch taste.
- Servings: These sweet corn samosas are mostly served hot as a snack or appetizer. The accompanying flavors include mint chutney, tamarind chutney, or a yogurt-based dip for added flavors.
Here are a few finger-licking recipes:
Sweet corn Vada and
How to make sweet corn samosa recipe:
1. First let’s prepare filling, heat a pan and put a little oil, cumin seeds, minced green chiles and curry leaves.
2. Add onions, sweet corn, salt and a pinch of turmeric powder.
3. Sprinkle red chili powder, chaat masala powder and garam masala powder. Close the lid and cook for 5 minutes.
4. Once cooked, sprinkle coriander leaves and keep aside to cool.
5. Put all-purpose flour in a mixing bowl, add ½ tbsp. salt, 1 large spoon of oil and a little water.
6. Knead well keeping dough tight. Roll to form a long cylindrical shape.
7. Now cut down into small pieces and make them round balls. Keep aside.
8. Put a little flour on the surface and apply this flour to both sides of the dough ball.
9. Roll dough to form a thin and round cylindrical shape. On the other hand, heat the pan and cook mildly for a few seconds.
10. Slice chapati on the edges to form a square shape as shown in the picture. Cut into three slices to form a rectangular shape.
11. Put 2-3 tbsp. of all-purpose flour in a bowl and pour a little water to make a thick paste.
12. Fold the maida wrapper into a cone shape as shown in the picture and fill it with corn mix.
13. Apply maida concentration to the edges of the wrapper. Seal the wrapper to form a triangle shape, and keep it aside. Similarly make remaining samosas.
14. Heat oil in a pan and put sweet corn samosa and deep fry. Flip to the other side to fry till golden brown color. Once fried, remove the sweet corn samosa recipe from the oil and transfer them to another plate. Serve hot.
Watch the sweet corn samosa recipe video on YouTube.
Sweet Corn Samosa Recipe Card
Sweetcorn samosa is a popular snack in India, Pakistan, and Bangladesh. It is made with a flaky pastry dough filled with a mixture of sweet corn, potatoes, spices, and herbs.
Ingredients
- Sweet Corn – 1 cup
- Maida/ all purpose flour – 2 cups
- Cumin seeds – ½ tbsp.
- Green chilies – 1 tbsp. minced
- Curry leaves – 1 tbsp. minced
- Onions – 1 cup
- Salt – 1 tbsp.
- Turmeric powder – a pinch
- Red chili powder – ½ tbsp.
- Chaat masala powder – ½ tbsp.
- Garam masala powder – ½ tbsp.
- Coriander leaves – 1 tbsp.
- Water – 1 cup to knead
- Oil – to deep fry
Instructions
- To begin, heat a skillet and add a little oil, cumin seeds, minced green chilies, and curry leaves.
- Stir in the onions, sweet corn, salt and turmeric powder.
- Add red chilli powder, chaat masala powder, and garam masala powder to taste. Cook for 5 minutes with the lid closed.
- When finished, sprinkle with coriander leaves and set aside to cool.
- In a mixing bowl, combine all-purpose flour, 12 tbsp salt, 1 large spoon oil, and a little water.
- Knead the dough thoroughly while keeping it tight. Form a long cylindrical shape by rolling.
- Cut into small pieces and shape into spherical balls. Set aside.
- Sprinkle a little flour on the board and coat both sides of the dough ball.
- Roll the dough into a thin, round cylindrical shape. Cook for a few seconds on the other side of the pan.
- Cut the chapati into squares along the edges, as shown in the picture. Cut into three slices to form a rectangle.
- In a mixing bowl, combine 2-3 tablespoons all-purpose flour and a little water to produce a thick paste.
- Fold the maida wrapper into a cone form, as shown in the picture, and fill with the corn mixture and close the wrapper with the help of all-purpose flour paste.
- Heat oil in a skillet and deep fry sweet corn samosas. Fry until golden brown on the other side. Remove from the oil and set aside.
Recipe Video
Recipe Notes
Here are some tips for making sweet corn samosas:
- Use fresh sweet corn kernels for the best flavor.
- Don’t overcook the potatoes, or they will become mushy.
- Season the filling to your liking.
- Use a deep-frying thermometer to ensure that the oil is at the correct temperature.
- Fry the samosas in batches to prevent them from sticking together.
- Drain the samosas on paper towels to remove excess oil.
Pro-Tips to Make Sweet Corn Samosa Recipe:
Prepare sweet corn kernels. Boil both the fresh and frozen kernels of sweet corn until they get soft. Allow all excess water to strain and let it keep aside to be used further.
Aroma spice mix: Add all the turmeric powder, red chili powder, garam masala powder, and chaat masala powder. Spice levels as per your taste buds’ requirement.
Stuffing Fill. Heat ghee or oil in a pan. Sauté chopped pieces of onion until they turn transparent. Add ginger-garlic paste and finely chopped green chilies. Fry for a minute or till the raw smell of the ginger-garlic paste disappears.
Add the spices: With all the spice mix prepared, add them to the pan and mix well with the mixture of onions. Let it sit for one minute to let the spice come up for flavor.
Add the cooked sweet corn kernels with spice-onion mixture: Add the cooked sweet corn kernels to the pan, stirring well through the spice-onion mixture. Let that mix get stirred up really well, so the kernels end up getting really well coated with the spices. Let it cook for a few minutes, allowing the flavors to blend through.
Season and garnish: Season with salt to taste, then toss everything together by distributing it with a sprinkle of fresh coriander leaves on top, which adds a burst of freshness and flavor. Toss well and turn the heat off.
Assemble the samosas: Cut out your samosa wrappers or sheets of pastry into triangles or rectangles. Fill one spoonful of this sweet corn filling in the middle of each wrapper. Fold up your wrapper into the shape of a triangle to cover the filling completely in a cone shape and then seal with a flour paste that you made using all-purpose flour and water.
Fry the samosas Fry oil in a deep pan or a deep fryer. Add the hot oil in small quantities and place the samosas gently into it so that they turn golden and crispy.
Serve and devour: Once they get fried remove the samosas from the oil and place them on paper towels as much of the oil will drip down from the samosas. Serve these sweet corn samosas hot with your choice of chutneys or sauces.
Be careful with the hot oil. And this is what is going to ensure no accidents in the kitchen. Celebrate homemade sweet corn samosa recipe.
FAQ:
Why my samosa is not crispy?
Here are some possible reasons and tips to help you achieve that perfect crispy texture:
- Here are a few possible reasons with suggestions that may help you in getting the right crispiness:
- Temperature of Oil: High Temperature is of utmost importance to get crispy samosas. If oil is not hot enough, then samosas will soak much oil. So keep oil at the right temperature usually between 350-375F or 175-190C while frying the samosas.
- Oil quality: the types of oil that you may use determines the crispiness. You ought to use oils whose smoke point is high. For instance, you can use vegetable or canola oils. If you use oils with a low smoke point, they tend to break down hence your samosa recipe will be soggy.
- Overcrowding the Pan: If too many samosas are deep-fried at once, they lower the temperature of oil, and fry them unevenly. Always try to fry sweet corn samosas in small batches.
- Thickness of Dough: It is the basic concept that to get crispy texture we always recommend dough to be thin not thick. The dough should be rolled in order to make it as thin as possible so that it can be easy to handle in working with the dough.
- By sealing properly: If the samosas are not sealed properly then the filling inside will seep into the oil, thus water will seep in between oil and make the samosas soggy, seal the edges of the samosas with flour paste along with water.
- Now collect excess oil from the crispy fried samosas and place them on the paper-lined plate and then serve. That’s how it will remain crispy.
- Best to reheat is in the oven or toaster oven, rather than the microwave. Otherwise, they lose their crunch.
- Frying Time: The samosa recipe have to be deep fried until golden brown in color. If shallow fried, they may not be crunchy.
- Freshness of Ingredients: Freshness in the filling and dough makes a difference in texture. If the filling is too moist then, samosas get soggy
- Prevention of Steam: If the filling is wet or too watered then it tends to make samosas steamed and lest crispy. Cook and drain chopped vegetables properly before adding into filling..
What is a dirty samosa?
Dirty samosa” is a slang term in local language, referring to a samosa that has been prepared using low-quality ingredients, or it was not hygienically prepared. It can also refer to a samosa sold by vendors on the streets or in unsanitary conditions.
This is not derogatory, but to warn people about the health dangers that might be incurred from consuming such a samosa. Grubby samosas might have bacteria or other contaminants that cause food poisoning.
If you feel that a samosa is low in quality or of poor hygiene, it is better not to eat it. There are thousands of wonderful samosa recipe available that are safe for consumption. So, there is no need to take risks.
What is the best type of samosa?
In fact, the best form of samosa is purely dependent on a person’s taste preferences and regional cuisine. The fillings of different kinds of samosas also differ from one another, along with shapes and dimensions-all have their flavors. Here are some popular kinds of samosas that people love to have throughout:
Potato Peas Samosa The most commonly made and oldest version is the potato and pea samosa. Filling consists of spiced crushed potatoes and peas. These are always a favorite and are one of the most regulars for snacks or as a starter.
Vegetable Samosa: Most of the times, vegetable smaso refers to either made of potato or onions. We can experiment with different vegetables. That is a set of various vegetables adds much flavor and texture to the samosa recipe.
Paneer (Indian Cheese) Samosa: Paneer samosas can be made with broken paneer pieces that were spiced and sometimes laced with peas. This version tastes creamy and a little bit soury.
Keema Samosa: There is a filling for spiced minced meat that includes chicken, beef, or lamb. It’s pretty popular within most of the cuisines in South Asia and provides a delicious savory option.
Sweet Samosas: Sweet samosas are an utterly delightful twist on the savory version. They may include several different sweet fillings of coconut, jaggery, nuts, and fruits among others, seasoned with cardamom and other spices.
Cheese and Spinach Samosa: This is a filling made of sautéed spinach and cheese with feta or ricotta. The flavors of this are a fine amalgamation of different cuisines.
Punjabi Samosa: The Punjabi samosa is the bigger version of the original one. It has a crispy outside and filled inside. What’s more, the filling here is often spicier, and it’s normally consumed with different chutneys.
Aloo Tikki Samosa : it’s a latest version, with a potato tikki or patty-a far cry in appearance and taste from the samosa.
Seafood Samosa : in coastal regions fillings would contain seafood, such as shrimp or fish, spiced with the help of spices local to the coastal region.
Even fusion samosas would arise as a result of such influences worldwide, and what formerly were considered the traditional fillings have evolved to include pizza, taco, or even chocolate.
Why samosa is junk food?
Although samosa recipe may taste scrumptious and happen to be one of the favorite foods of many, several factors together place them in the category of junk food: it has extremely high calorie content and is deep-fried.
High in Calorie and Fat: Being deep-fried, the products have a quite high oil-absorbing capacity. Therefore, samosas are very rich in calories and fats. Rich flour is used for making the outer shell cover, which holds a good amount of calories.
Low Nutritional Value: In terms of the original meaning of nutrient content, samosa recipe have very low nutritional value. They might contain many vegetables or small amounts of protein in their filling; however, deep-frying those actually reduces their nutrient values. They cannot be considered a good well-balanced diet and snack when it comes to vitamins, minerals, and fiber.
Unhealthy Cooking Method : Deep frying is unhealthy as a cooking method since the food exposed to extreme heat when frying and because of the possibility that some food might retain the absorbed oil which may contain calories and unhealthy fats.
Portion Control: The samosa recipe are usually very small and can be eaten quite fast meaning one tends to eat more than the real goal at hand.
There is a deficiency of Nutrients: Junk foods always highlight the absences of nutrients. And one may require the needful carbs and proteins but may not get adequate vitamins, minerals, and other important nutrients for a healthy diet in a samosa.
Added Salt and Spices: Fillings of the samosas happen to be too spicy and have salty in a high percentage. This sometimes leads to health problems due to massive intakes, which might cause hypertension.
Is samosa sweet or savory?
Savory samosas can be accommodated in addition to the sweets. Basic forms of samosa are savory ones. Mashed potatoes, peas, lentils, meat, and paneer, a sort of Indian cheese, are common fillings. Such samosas are seasoned with a spice mix that is more or less cumin, coriander, and garam masala.
Still, there are sweet samosas also, in which the filling is made of sweet ingredients. Among the sweet samosas, one can find the fillings with sweetened coconut, jaggery, nuts, dry fruits, and sometimes even sweetened khoya. These are not very common compared to the savory samosas but are a rather unique dessert-like treat.
