Corn Samosa



Presenting these little pockets of joy filled with fresh corn kernels to make your evening more delightful. You will be surprised to know that Samosa is not an Indian originated snack. They are possibly from the middle east before the 10th century. It was originally named Samsa, after the pyramids in Central Asia, the other names are Somsa, Sambosak, Sambusa, Samosa, Samuza.

Knowledge Corner

Here are some lesser-known fun food facts about Samosa that we should know before starting with this recipe


  • World Samosa Day
    Samosa, one of the most popular Indian street snacks also has a day dedicated to it. Yes, 5th September which is celebrated as Teacher’s day in India also happens to be World Samosa Day.

  • It was never a vegetarian dish
    Going by gastronomical history, Samosa was never a vegetarian dish. As described by Ibn Batuta, the medieval Moroccan traveller, “Sambusak is minced meat cooked with almonds, pistachios, onions, and spices placed inside a thin envelope of wheat and deep-fried in ghee”.


  • 500 gms crushed corn kernels
  • Finely chopped coriander leaves
  • 100 gms crushed green chilli
  • 2 to 3 lemon
  • 250 gms all-purpose flour (maida)
  • 3 tsp ginger garlic paste
  • 3 tsp chaat masala
  • Salt to taste
  • Oil for frying and dough

How to prepare

  • Make dough of all-purpose flour, oil and water.
  • Coarsely crush the corn kernels in the mixer.
  • For mixture, add oil in a pan and then add crushed green chilli.
  • After 2 minutes, add crushed corn, salt, coriander, ginger garlic paste and chaat masala and cook for another 2 minutes.
  • From the dough, make small chapatti (like a tortilla) and give it a shape of samosa and add prepared filling in the same and seal it.
  • Deep fry in the oil till golden and crisp and serve hot with green chutney.


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