Corn Samosa – Hyderabadi Irani Crispy Snack Recipe – CookingShooking

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Hey Foodies,

Samosa is the most loved and sought after snack recipe, relished in India. These small crispy, triangles are so addictive, and are a popular specialty snack in all Irani Cafes around the country, and it’s most popular in Hyderabad. These samosas, also goes by the name of Irani Samosas. Most regular samosas have a filling of potatoes and peas, but with time a lot of variations have been added specially concerning the filling. This recipe has a filling of corn, fragrant spices and a secret ingredient, pressed rice most commonly known as poha. The samosa have a super crispy and smooth exterior and is loaded with awesome filling in the inside.  Serve them at your party or just enjoy them alone with a cup of hot Irani Chai.

Recipe below!

Corn Samosa - Hyderabadi Irani Crispy Snack Recipe
Print Recipe
Samosa is the most loved and sought after snack recipe, relished in India. These small crispy, triangles are so addictive, and are a popular specialty snack in all Irani Cafes around the country, and it’s most popular in Hyderabad. These samosas, also goes by the name of Irani Samosas. Most regular samosas have a filling of potatoes and peas, but with time a lot of variations have been added specially concerning the filling. This recipe has a filling of corn, fragrant spices and a secret ingredient, pressed rice most commonly known as poha. The samosa have a super crispy and smooth exterior and is loaded with awesome filling in the inside. Serve them at your party or just enjoy them alone with a cup of hot Irani Chai.
Servings Prep Time
12 Samosas 45 minutes
Cook Time
25 minutes
Servings Prep Time
12 Samosas 45 minutes
Cook Time
25 minutes
Corn Samosa - Hyderabadi Irani Crispy Snack Recipe
Print Recipe
Samosa is the most loved and sought after snack recipe, relished in India. These small crispy, triangles are so addictive, and are a popular specialty snack in all Irani Cafes around the country, and it’s most popular in Hyderabad. These samosas, also goes by the name of Irani Samosas. Most regular samosas have a filling of potatoes and peas, but with time a lot of variations have been added specially concerning the filling. This recipe has a filling of corn, fragrant spices and a secret ingredient, pressed rice most commonly known as poha. The samosa have a super crispy and smooth exterior and is loaded with awesome filling in the inside. Serve them at your party or just enjoy them alone with a cup of hot Irani Chai.
Servings Prep Time
12 Samosas 45 minutes
Cook Time
25 minutes
Servings Prep Time
12 Samosas 45 minutes
Cook Time
25 minutes
Ingredients
For the filling
For the paste
Servings: Samosas
Instructions
For the masala
  1. In a pan, pour oil and then add cumin seeds, allow it to crackle.
  2. Add green chili and curry leaves, cook for 1 minute over medium heat.
  3. Next add the onion and cook for 1 minute, add the crushed corn and then whole corn.
  4. Add salt, red chili powder, turmeric powder, garam masala, cumin powder and fresh coriander leaves.
  5. Give it a good stir and continue to cook for 3-4 minutes over medium heat.
  6. Turn off the flame and add the poha, lightly stir everything and set aside to cool down.
For making the samosa
  1. In a small bowl combine maida and little water or as required to make a thick paste. This will help us to stick the samosa.
  2. Take one samosa patti, and start folding it into triangles twice and then put a little of the filling.
  3. Then fold it again, you will be left will little bit of the samosa patti.
  4. Apply the maida paste towards the edges and stick it together. Similarly make the other samosas.
  5. In a deep frying pan, heat the oil on high heat; add the samosas and deep fry over high flame or until golden.
  6. Once the samosas are done, remove on paper plate and serve. Samosas are ready.
Serve
  1. Sprinkle some chat masala and serve the Samosa with your evening hot cup of irani chai and enjoy.
Recipe Notes

 

Notes:

  • For crushed corn, just blend the corn in a blender for 10 seconds.
  • Poha is pressed rice flakes, poha absorbs the extra moisture from the filling which is necessary.
  • If you see any opening in the samosa patti then just seal it with the paste.
  • Do not fry the samosa over low flame, it absorbs a lot of oil and they become very crispy.

Tips:

  • You can also bake these samosas in a preheated oven at 200°C for 20 minutes.
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