Wednesday, November 19, 2014

Corn Samosas



The samosas were a tiffin treat. They make for a great snack too. If you have the dough for the casing and the filling ready, these can be made in a jiffy.

Ingredients for 6 to 8 samosas

Casing

1 cup flour
1 tbsp oil
salt to taste
1/4 tsp cumin seeds
Water to knead into dough

Filling

1/2 cup boiled sweet corn kernels
1 tbsp grated coconut
1 tbsp chopped Coriander
1 green chilli
Salt to taste

Oil to fry

For the casing, knead into a stiff dough and keep aside for 15 mins. Put all the ingredients for the filling into the mixer and grind coarsely. Make balls from the kneaded dough; about 1 inch in diameter. Roll the ball out into a flat roti. Cut the roti in half. Add the filling in one half, in the center and fold into a samosa. Deep fry the samosas till golden. If you have filling left over, you can use it to make stuffed parathas which turn out as good.  The rotis can be premade and very lightly roasted and refrigerated which is what I had done to save time in the morning.

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