Spinach Corn Samosa

In a mixing bowl, combine all-purpose flour, desi ghee, sweet corn puree, spinach puree, and salt. Knead into a semi-soft dough. Cover and let it rest for 30 minutes.

Heat oil in a pan and add cumin seeds. Once they crackle, add the chopped onion and sauté until light pink.

Add chopped green chili and ginger. Sauté for a minute, then add turmeric powder, red chili powder, amchur powder, and salt.

Add the crushed corn, whole corn kernels, coriander leaves, mint leaves, and soaked poha. Mix well and cook for 2–3 minutes until the stuffing becomes dry. Allow it to cool completely.

Divide the dough into equal-sized portions. Roll each portion into an oval shape and cut it into two halves.

Fold each half into a cone shape. Fill the cone with the prepared stuffing.

Prepare a thick paste using flour and water. Apply it to the edges and seal the samosa properly.

Heat oil on a medium flame and deep-fry the samosas until golden brown and crisp.

Serve hot with coriander chutney and tamarind chutney.

Enjoy crispy and delicious Corn Spinach Samosas!