Crispy Sweetcorn Samosa

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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! πŸ˜€ 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 Β most of the evenings.

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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.

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To make Crispy Sweetcorn Samosa

  • Servings: makes 10-12 medium sized samosas
  • Difficulty: Medium
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What I used –
  • Sweetcorn Kernels, Β½ cup
  • Spring Onion Chopped, 1/4th cup (optional)
  • Onion, 1 medium
  • Red Chilli Powder, Β½ tsp
  • Salt, as required
  • All-purpose Flour, ΒΎ cup
  • Oil, 1 tsp + 1 tbsp + more for deep frying
  • Water, as required


How I made –

1. In a pan, heat 1 tsp 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.


2. In a bowl, add all-purpose flour, 1 tbsp of hot oil, salt and mix together. Add water as required and need into soft but firm pliable dough.

3. 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.


4. Take this conical shape into it your hand and press down the folded corners to ensure the corners are fully sealed. Add a tsp 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.


5. 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.


6. Serve hot with tomato ketchup or mint chutney.

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Note –
  • 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.

If you wish to get regular updates on my recipes, do follow me on Facebook @Β Cooking From My Heart. You can also reach to me atΒ cookingfrommyheart@gmail.comΒ for any suggestions or queries πŸ™‚

Bringing these samosas to Fiesta Friday #114. Along with Angie, this week’s party is hosted by Jhuls, who is a super creative cook (dont trust her blog name) πŸ˜€

23 thoughts on “Crispy Sweetcorn Samosa

  1. Don’t trust the blog name, huh? πŸ˜€

    I missed you, CH! It’s been a while. Work is taking too much of my time! I feel exhausted when I arrive home and I missed cooking and baking A LOT!

    Anyway, I have been eating Samosas from the store. Like I am eating 5 x a week for two weeks now! I know… I was planning to make them my own, but I really don’t have enough time and energy. But these samosas of yours really caught my attention. I usually find chicken or veggie version, but sweetcorn? Yay! I love sweetcorn A LOT. This is something I have to try. πŸ˜‰

    Thanks for sharing these at this week’s FF and I hope you are having a great week! x

    1. Hehehe yes! Your blog is just the opposite of its name πŸ˜€

      I am a big fan of samaosas too! I have them once a week atleast πŸ˜€ They do take up time to prepare at home but I think it is worth the effort πŸ™‚

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