The samosa is made with a wheat flour or maida flour shell stuffed with some filling, generally a mixture of mashed boiled potato, onions, green peas, spices and green chili or fruits. The entire pastry is then deep-fried to a golden brown color, in vegetable oil. It is served hot and is often eaten with fresh Indian chutney, such as mint, coriander or tamarind. It can also be prepared as a sweet form, rather than as a savory one. Samosas are often served in chaat, along with the traditional accompaniments of yogurt, chutney, chopped onions, coriander, and chaat masala.
I am a big fan of samosas. There are many fillings we can stuff for samosas. These are the corn samosa and the light spices inside the filling is amazing. just loving the stuffing of this. Check out the recipe of corn samosas for our 151 #foodiemonday #bloghop event. enjoyy it.
6 pcs Tortillas
11/2 cup Sweet Corn
1/2 tsp Garam Masala powder
1 onion, chopped
1/2 tsp Green Chilli, chopped
11/2 tbsp Oil
1/2 tsp Chat Masala
1/2 tsp Cumin seeds powder
Salt as required
Oil to fry
1. Take a bowl add Boiled sweet corn seeds, 1 tbsp oil, Roasted gram Flour , chat Masala , Cumin powder , Coriander powder , black Pepper, chopped Coriander, chopped green Chilies, salt as required, Mixed well and keep aside.
2. Take the tortillas and cut them half. Fold each half shaped tortillas into hollow cone and stuff the prepared filling in cone. Seal the samosa with the all Purpose Flour/corn flour paste/water.
3. Heat oil in a wok to deep fry. Drop the samosas into the oil. Fry the samosas until golden brown on medium flame. Remove them and place them on a tissue Paper.
Serve the corn samosas with Tomato Coriander Chutney.