This variation of the traditional Indian snack is created with crisp pastry combined with a good deal of savoury filling. Thus, the popular flavours of corn samosa are quite a delight, whether for casual snacking or on special occasions. This snack can be compared to any sweet treat that has accompanied varied people from different cultures, prepared with spiced corn mixture and then deep-fried to golden perfection, inside a triangular pastry shell. A simple corn samosa recipe starts with a filling prepared with boiled corn kernels, saut ed onions, garlic, and a spice mixture that includes cumin, coriander, garam masala, and red chilli powder. Some recipes will add mashed potatoes to give the filling richness and texture. The stuffing is done carefully to fill triangular samosa wrappers, which are sealed and fried to become crispy golden brown. That attracts me to corn samosa: it can be served with chutneys, tamarind, or mint, and the savoury filling tastes even better. This snack is also great for vegetarians, providing a hearty and highly satisfying experience without sacrificing taste. Whether served at a party, while having tea or as street food, corn samosas will win the heart of anyone who loves their savoury, crispy snacks. It is unique, with a twist of the classic samosa and a recipe for corn samosas for someone wanting to try something new and exciting flavours.

• 1 boiled potato
• 1 cup sweet corn
• 1 cup chopped onion
• 1 piece chopped green chilli
• 1 tsp cumin seeds
• 0.05 tsp red chilli powder
• 0.25 tsp garam masala
• 0.25 tsp cumin powder
• 0.25 tsp salt
• 0.75 cup oil
• 0.25 cup maida paste
• 5 piece samosa patti

• This recipe of corn samosa is an ultimate tea-time snack, let's see what its recipe looks like.
• Start by boiling 1 medium potato until soft. Peel and mash it finely, then set it aside to cool.
• Heat 1 tablespoon of oil in a pan over medium heat.
• Add 1 teaspoon of cumin seeds and let them sizzle, filling the air with their earthy aroma.
• Toss in 1 cup of chopped onions and saut them until they turn golden brown, creating a savoury-sweet base for the filling.
• Add 1 chopped green chilli to spice things up. Adjust the chilli to your heat tolerance level.
• Stir the mixture for a minute to let the chilli soften and blend with the onions.
• Now, add 1 cup of sweet corn (thawed and drained if using frozen) and cook for 2-3 minutes until tender.
• Sprinkle in 0.05 teaspoons of red chilli powder, 0.25 teaspoons each of garam masala, cumin powder, and salt.
• Cook the mixture for another 2 minutes, allowing the spices to blend and the flavours to deepen.
• Remove the pan from heat and let the mixture cool slightly.
• Mix the mashed potato into the spiced corn mixture. The potato acts as a binder and adds a smooth, creamy texture.
• Prepare your samosa pattis by cutting them into rectangular halves.
• Fold each piece into a cone shape, sealing the edge with a bit of maida paste to create the perfect samosa shell.
• Carefully spoon the cooled filling into each cone, ensuring not to overstuff, and seal the top with more maida paste.
• Heat 0.75 cups of oil in a deep frying pan over medium heat.
• Gently fry the samosas in batches until they are golden brown and crispy on all sides (about 4-5 minutes per batch).
• Drain excess oil on a paper towel and serve the corn samosa hot with mint chutney or tamarind sauce.