Sweet Corn Samosa

Prep Time: 20min
Cook Time: 20min
Total Time: 40min
Yield: 4-6 Servings

Ingredients

2-3 Tblspn Maida/Refined Wheat Flour
1/4 Cup Water or add as needed

For Dough

1 Cup Wheat Flour(Atta)
1 Cup Maida/Refined Wheat Flour
1 Tblspn Butter
Salt to Taste
1 Tspn Oil
1/2 Cup Water or add as needed

For Stuffing

1 1/2 Cup Fresh Sweet Corn, boiled
1 Small Sized Onion, finely chopped
Salt to Taste
1/8 Tspn Turmeric Powder
1/4 Tspn Gingergarlic Paste
1/4 Tspn Coriander(Dhania) Powder
1/3 Tspn Chaat Masala Powder
1/2 Tspn Red Chilli Powder
1 Tblspn Cilantro(Kothmir) Leaves, chopped
1 Tblspn Oil

Directions

For Dough

• In a bowl; combine wheat flour, all purpose flour, water, butter & salt to make a stiff dough. Drizzle oil on top to coat the dough & knead to a smooth ball(add little water if required). Cover with a damp cloth & let the dough rest for 10 minutes. 

For Stuffing

• Heat oil in a pan on a medium flame; add chopped onion & fry until they turn translucent. Add gingergarlic paste, red chilli powder, salt, chaat masala powder, coriander powder, turmeric powder & saute for another minute.
• Now add fresh boiled sweet corn (you can also use frozen corn, thawed) & cook for 4-5 minutes or until they turn soft. Add cilantro leaves & mix everything well. Turn off the flame & keep aside.

For Corn Samosa

• In a bowl add all purpose flour, water & mix with a spoon to form a smooth paste. Keep aside.

• Place the dough on a well floured surface & make 6-8 equal size balls from the dough. Take one dough ball & flatten it using your palm.

• Using a rolling pin roll each dough into 6-7 inch diameter circle.

• Heat a tawa on medium high flame. Place it on heated tawa & cook for 5 seconds on both sides as shown in the picture below(do not cook fully). Repeat the process with the remaining dough.

• Make 2 straight cuts using knife on each samosa sheet. Take one sheet & apply all purpose flour paste on one edge as shown in the picture below.

• Start to fold from one end & make it into a cone shape. Fill the cone with 1-2 tablespoons of stuffing & seal the edges with the all purpose flour paste. Place it on a plate & repeat the process with the remaining samosa sheets.

• Heat oil in a sauce pan/kadai on a medium flame & once oil is hot enough, add the samosas into the oil.
• Fry them in small batches for 5-8 minutes or until golden brown. 

• Keep turning the corn samosa with a strainer ladle while frying otherwise they get discoloured. 
• Transfer them to a plate lined with paper towel to remove excess oil.
• Serve sweet corn samosa with tomato ketchup.

Note: For aloo samosa, instead of sweet corn just add 2 medium sized boiled potatoes & follow same directions.