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Corn Samosa

Serves 3
15 mins
150 Kcal
This variation of the traditional Indian snack is created with crisp pastry combined with a good deal of savoury filling. Thus, the popular flavours of corn samosa are quite a delight, whether for casual snacking or on special occasions. This snack can be compared to any sweet treat that has accompanied varied people from different cultures, prepared with spiced corn mixture and then deep-fried to golden perfection, inside a triangular pastry shell. A simple corn samosa recipe starts with a filling prepared with boiled corn kernels, saut ed onions, garlic, and a spice mixture that includes cumin, coriander, garam masala, and red chilli powder. Some recipes will add mashed potatoes to give the filling richness and texture. The stuffing is done carefully to fill triangular samosa wrappers, which are sealed and fried to become crispy golden brown. That attracts me to corn samosa: it can be served with chutneys, tamarind, or mint, and the savoury filling tastes even better. This snack is also great for vegetarians, providing a hearty and highly satisfying experience without sacrificing taste. Whether served at a party, while having tea or as street food, corn samosas will win the heart of anyone who loves their savoury, crispy snacks. It is unique, with a twist of the classic samosa and a recipe for corn samosas for someone wanting to try something new and exciting flavours.

Ingredients required for Corn Samosa

  1. 1 boiled potato
  2. 1 cup sweet corn
  3. 1 cup chopped onion
  4. 1 piece chopped green chilli
  5. 1 tsp cumin seeds
  6. 0.05 tsp red chilli powder
  7. 0.25 tsp garam masala
  8. 0.25 tsp cumin powder
  9. 0.25 tsp salt
  10. 0.75 cup oil
  11. 0.25 cup maida paste
  12. 5 piece samosa patti

Cooking steps for Corn Samosa

  1. 1
    This recipe of corn samosa is an ultimate tea-time snack, let's see what its recipe looks like.
  2. 2
    Start by boiling 1 medium potato until soft. Peel and mash it finely, then set it aside to cool.
  3. 3
    Heat 1 tablespoon of oil in a pan over medium heat.
  4. 4
    Add 1 teaspoon of cumin seeds and let them sizzle, filling the air with their earthy aroma.
  5. 5
    Toss in 1 cup of chopped onions and saut them until they turn golden brown, creating a savoury-sweet base for the filling.
  6. 6
    Add 1 chopped green chilli to spice things up. Adjust the chilli to your heat tolerance level.
  7. 7
    Stir the mixture for a minute to let the chilli soften and blend with the onions.
  8. 8
    Now, add 1 cup of sweet corn (thawed and drained if using frozen) and cook for 2-3 minutes until tender.
  9. 9
    Sprinkle in 0.05 teaspoons of red chilli powder, 0.25 teaspoons each of garam masala, cumin powder, and salt.
  10. 10
    Cook the mixture for another 2 minutes, allowing the spices to blend and the flavours to deepen.
  11. 11
    Remove the pan from heat and let the mixture cool slightly.
  12. 12
    Mix the mashed potato into the spiced corn mixture. The potato acts as a binder and adds a smooth, creamy texture.
  13. 13
    Prepare your samosa pattis by cutting them into rectangular halves.
  14. 14
    Fold each piece into a cone shape, sealing the edge with a bit of maida paste to create the perfect samosa shell.
  15. 15
    Carefully spoon the cooled filling into each cone, ensuring not to overstuff, and seal the top with more maida paste.
  16. 16
    Heat 0.75 cups of oil in a deep frying pan over medium heat.
  17. 17
    Gently fry the samosas in batches until they are golden brown and crispy on all sides (about 4-5 minutes per batch).
  18. 18
    Drain excess oil on a paper towel and serve the corn samosa hot with mint chutney or tamarind sauce.

Shop Ingredients

Boiled Potato (1)
37
1
39
1
29
1
Sweet Corn (1 cup)
90
1
105
1
199
1
76
1
73
1
144
1
Cumin Seeds (1 Tsp)
46
1
244
1
97
1
40
1
80
1
170
1
80
1
95
1
209
1
121
1
Red Chilli Powder (0.05 Tsp)
540
1
290
1
100
1
Garam Masala (0.25 Tsp)
100
1
34
1
54
1
52
1
80
1
109
1
100
1
80
1
70
1
54
1
Maida Paste (0.25 cup)
30
1
61
1
35
1
68
1
80
1
46
1
53
1
54
1
Salt (0.25 Tsp)
27
1
24
1
113
1
22
1
50
1
105
1
107
1
47
1
53
1
125
1
Chopped Green Chilli (1 piece)
16
1
21
1
23
1
Chopped Onion (1 cup)
36
1
39
1
22
1
62
1
60
1
Oil (0.75 cup)
170
1
147
1
148
1
167
1
151
1
150
1
732
1
150
1
187
1
332
1
Cumin Powder (0.25 Tsp)
68
1
46
1
92
1
61
1
91
1
167
1
94
1
79
1
48
1
82
1

FAQs

Can I make corn samosa using frozen corn?

Frozen corn is excellent for samosas. You can use thawed frozen corn by removing all the excess water from it. So, frozen corn will save you time and does not compromise the texture and sweetness of fresh corn. If you are taking canned corn, drain and rinse it well to remove excess salt and preservatives and add it to the filling.

Can I make corn samosa without using samosa wrappers?

You can do corn samosas without the traditional samosa wrapper by using alternatives such as spring roll wrappers or puff pastry for a different texture. You can use rice paper or gluten-free wrappers if you need a gluten-free option. Homemade approach: You may even make your dough with flour, water, and oil, depending on what you have at hand. Just roll out the dough into small circles, fill it with corn mixture, and then fold it into a triangle or desired shape before frying or baking.

What is the trick to not letting corn samosa get soggy when deep-fried?

Avoid a soggy version of corn samosas by ensuring the filling is dry and well-cooked. It will only become soggy if there is excess moisture in the filling. Let the filling cool thoroughly after cooking, then fill the wrappers. For frying, the oil should be hot enough. If the oil is not hot, it may take up more oil, thus making it greasy. Frying at a medium-high temperature (around 350 F or 175 C) ensures a crispy, golden exterior without sogginess.
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