This not-very-common but super delicious corn and paneer samosa will sure make your evening awesome!
Samosas are everyone’s favorite and this unusual filling of corn and paneer make these samosas super tasty. Corn and Paneer Samosa, anyone?
Samosas are those snacks which make me go weak in my knees! And samosas in all forms. The Delhi masala aloo one or the one that my grandma used to get from Old Delhi, stuffed with moong dal or the kheema filled ones at Albert bakery! Then I made these corn and paneer ones for a evening tea party once and they were such hit.
Fry them or bake them for a delightful evening snack! These are a super hit everytime I make them!
Samosas have such a colourful history attached to them. Called sambosa in the Middle East, they are said to be originated prior to the 10th century. They are said to have travelled to India around the 13th or 14th century, with the traders who travelled from Central Asia to India.
There are so many forms of Samosas even within India. The spicy potatoes and peas filling in North India, the slightly smaller version in the East of India (found in Odisha, Bihar, Jharkhand and West Bengal) called ‘Shingaras’ which are slightly sweeter and have a thinner shell. Shingaras have a more flaky texture like a pie crust. And then in Gujarat, there is a small version of samosas available filled with raw tuver dal (green one) whenever raw tuver dal is in season and is kind of spicy sweet. And then in Mumbai, you get this awesome way of eating samosas called Samosa Pav which is basically potato samosa which is put between two buns and has the mandatory green chutney and tamarind chutney with it. So yum!
Samosas mainly have savory fillings, but I have read about sweet ones too. Though honestly, they just remind me of Gujiyas.
Corn and Paneer Samosa
- 2 cups all purpose flour (maida)
- 1/4 cup ghee
- to taste salt
- 1 teaspoon ajwain seeds
- Water to knead
- 1 cup paneer crumbled
- 3/4 cup corn kernels
- 1 teaspoon pepper powder
- to taste salt
- handful coriander leaves fresh
- Sift together flour and salt once.
- combine ghee into the flour and mix using your fingers.
- Add water little by little to make a firm dough. Knead it till the dough comes together to form a ball.
- Rest the dough for about half an hour covered with a wet cloth at room temperature.
- While the dough is resting, mix all the filling ingredients together and keep aside .
- Divide the samosa dough into 20 balls, each about 1 inch in diameter.
- Take one ball and shape the samosa with the corn and paneer filling.
- Samosas can be shaped in two ways - Roll into a triangle. Place some filling in the center. Bring edges together and seal them to form a pyramid.
- Or roll into a circle. Cut halfway to center on one side. Fill in the filling in one semi circle. Shape into cone. Seal edges.
- Repeat the same process of shaping and filling the samosas with rest of the dough. Deep fry in hot oil, you can also bake these by placing them on greased oven dish and putting it in the oven at 220 C for 15-20 minutes until golden brown
- Serve the Corn and Paneer Samosas along with a Green Chutney as a tea time snack along with a cup of chai.
Kripa Krishnan says
Hi. Can I replace 1 cup plain flour with whole wheat flour? Also while baking do I need to grease the outer covering of samosa?
Farah Ki Recipe says
I just love samosas.But, frankly speaking i never tried filling it with cheese.
Thanks for giving me something new to try this evening.