Corn and Peas Samosa


The February rains in Delhi have actually made the weather feel like the peak monsoon season. There are torrential rains, thunderstorms and hailstorms. While watching the rain fall pitter patter on the ground evokes several emotions, the dull and dark weather tends to get melancholy after a certain while. And then, as you are stuck indoors brooding over the things that need to be done, you feel suddenly overwhelmed by the urge to have a steaming hot Samosa with Masala Tea. But, well, it is pouring cats and dogs and you just can’t step out. So what do you do? Simple. Make yummy samosas at home. How? Well, here’s the recipe:



1-1/2 cups wholewheat flour (yes, no refined flour here!)
1/2 cup rice flour
1 teaspoon salt
1/2 teaspoon bicarbonate of soda
1/3 cup oil
Ice cold water


1/2 bowl green peas (shelled)
1/2 bowl corn kernels
4 tablespoons toasted peanuts
2 tablespoons raisins
1 large potato (boiled, peeled and mashed)
1/2 inch piece ginger (grated)
1 green chilly (minced)
1/4 teaspoon asafoetida
1/4 teaspoon cumin seeds
1 teaspoon roasted cumin powder
1/2 teaspoon roasted coriander powder
1/2 teaspoon Garam Masala powder
1/2 teaspoon Kasoori Methi powder
1/4 teaspoon red chilly powder
1/2 teaspoon mango powder
Salt (to taste)
Oil to deep fry


Mix all the ingredients for the crust and knead into a stiff dough. Cover with a damp cloth and set aside for 20 mins.

Blanch the shelled peas and corn kernels in salted water for 5 mins. Heat 1 tablespoon oil in a pan and add the cumin seeds. Allow them to splutter. Add asafoetida and grated ginger and fry till the ginger starts turning brown. Lower the heat and add the peas, corn, raisins and peanuts. Mix in the cumin powder, coriander powder, garam masala powder, kasoori methi powder, red chilly powder, mango powder, salt and green chilly. Stir fry for a minute. Add the mashed potato and mix well. Set aside.

Divide the dough into small balls. Roll out the balls into circles (about 6 inch in diameter and 1/4 inch thick) using a rolling pin. Cut each circle into half and shape the halves into cones. Stuff each cone with a tablespoon of the stuffing and seal the edges using a little water. Shape all samosas in similar manner.

Heat oil in a wok and deep fry the samosas in batches of 3-4 till they turn crisp and golden brown. Serve hot with a sauce, chutney or dip of your choice.

Eat, drink and be merry! πŸ™‚


4 comments on “Corn and Peas Samosa

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