Sep 13, 2016

Creamy corn and spinach mini samosas.... kids will love the creamy filling

Samosas are everybodys favourite and this creamy spinach(keerai) and sweet corn will hit the top among the list when kids are involved. Last time when I planned to make samosas the kids did not want the regular potato or paneer samosas that is usually served. We had some freshly harvested mozha keerai and some sweet corn. Niks gave me the idea to make some corn and spinach samosas. The kids wanted it to be special so they wanted it mini size like them :) 

For this recipe I just pulled up the usual white sauce kind base and added corn and blanched spinach. Added a few spices and voila the stuffing was ready. Made small sized samosas with creamy filling and fried them golden. Thats it and we had fun enjoying our evening snack

Serves... 4 ppl
Serve option... Hot

This is what u'll need...

For dough ->
Maida / All-purpose flour - 1 cup
Oil - 2 tbspn
Chilled water - as required
Salt to taste

For filling ->
Oil - 2 tbspn
Maida / All-purpose flour - 2 tbspn
Milk - 1/2 cup
Mixed herbs - 1 tspn
Blanched Spinach - 1/2 cup
Cooked corn kernels - 1 1/2 cup
Pepper to taste
Salt to taste

Oil for frying

Here is the stir....

  • Measure one cup of all-purpose flour / maida into a wide bowl
  • Add about half a teaspoon of salt to the flour
  • Pour 2 tablespoons of oil into the bowl
  • Now start working with the flour using your fingertips. Keep mixing and you will see that mixture will start looking like breadcrumbs
  • Keep mixing the mixture and after a couple of minutes you will notice that the mixture will start coming together when you try to hold it in your fist
  • When you hold a handful of mixture in you fist and gently press it then the mixture should hold shape. If yes then proceed  to the next step else add a few drops of oil and mix
  • Add chilled water little by little and knead the flour into a soft and pliable dough
  • Keep the dough covered and let it rest it for about 15-20 minutes
  • Meanwhile lets get the filling ready. Heat about 2 tablespoons of oil in a pan
  • Measure about 2 tablespoons of all-purpose flour / maida into the pan and stir it continuously
  • You will see bubbles in the mixture. Keep stirring until for about a minute until the raw smell of flour wards off but make sure you dont burn the flour else it will taste bitter
  • Keep the flame all the time. Pour half a cup of milk and keep stirring the mixture continuously. In about a minutes time the mixture will thicken

  • Add salt, pepper and mixed herbs as per your taste

  • Add the cooked/blanched spinach into the pan
  • Add cooked sweet corn kernels to the pan and mix to make the mixture evenly spiced all over. Turn off flame and let the mixture cool down

  • Now time to make the samosas. Pinch out a small amount of dough and roll it into a thin poori 

  • Cut the poori into half
  • Make a cone out of one-half circle. Place filling into the cone and seal the edges using a little water
  • Make samosas with remaining dough and filling
  • Deep fry them on medium flame
  • Keep stirring to cook evenly and also to get an even golden brown colour all over
  • Once done remove them on paper towels to remove any excess oil
  • Serve your favourite mini samosas with some ketchup

  • Using chilled water when making dough makes the samosas nice and crispy
  • Let the dough rest for about 15-20 minutes before rolling it out
  • You can use grated cheese in the filling for added flavour

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