I am not a big fan of fried food and have mentioned it a number of times on this blog. I do make exceptions once in a while and mostly for Samosas! 😀 These deep fried goodies filled with spicy, tasty masala with crisp outer covering can have my mouth salivating at any time of the day. I still remember the trips we would make to the market just to have a couple of samosas. Firstly, they were not very easily available in our part of the town growing up and hence, became our favorite. Today in Bangalore, every street has a samosa shop. The tastiest samosas are one of the smallest shops here, that remains super crowded during most of the evenings.
Having tried making samosas only a couple of times in my life, one bored evening I thought it was time for the third attempt. Instead of making the traditional ones, I wanted to try out Crispy Sweetcorn Samosas, one of the highlights from my cousin’s wedding. Though a little time consuming, it is totally worth the effort to have tasty, crispy samosas made at home. Serve up with tomato ketchup or mint chutney, these sure are winners.
In a pan, heat 1 teaspoon of oil. Add finely chopped onion, fry for 3-4 min. Add sweetcorn kernels and fry for 3-4 mins. Add finely chopped spring onion. Mix well. Add salt and red chilli powder. Mix well. Let it cool down completely.
In a bowl, add all-purpose flour, 1 tablespoon of hot oil, salt and mix together. Add water as required and need into soft but firm pliable dough.
Take a small ball of dough and roll into it a thin circle. Cut it in half. Take one of the semi-circles, bring one of the corner and fold it towards the center. Repeat the same with the other corner.
Take this conical shape into it your hand and press down the folded corners to ensure the corners are fully sealed. Add a teaspoon or more of the sweetcorn filling. Apply few drops of water to the edges of the dough and seal the cone. Press it down so that it stands upright. Repeat the same with rest of the samosas.
Meanwhile, heat oil for deep frying. Once the oil is hot, set the flame on medium. Fry the samosas until golden brown on all sides. Remove onto a tissue paper.
Serve hot with tomato ketchup or mint chutney.
I used all-purpose flour to make the outer covering for samosa. Half of it can be substituted with wholewheat flour. Add spice levels as per preference. The rolled dough has to be thin but not too thin as the filling can come out while frying. Adding hot oil to make the dough ensures crispness to the samosa on frying. Seal the samosa properly using few drops of water. Don’t over fill the samosa as the filling can come out while frying. Don’t fry the samosas on high flame as they can turn soggy.
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