“Jab Tak Rahega Samose Mein Aloo
Tera Rahunga O Meri Shalu”
(Until there is potato in samosa
O Shalu, I will be yours)
Do you remember this Bollywood number from nineties? Although I won’t blame you for not remembering either the song or the movie. And I won’t be surprised if the makers as well as the actors from the movie have also chosen to wipe off this memory from their memory bank 😊. Whatever it is. I must admit the song did catch my attention when I heard the song for the first time. And yes, how much ever weird it sounds (atleast to me), I still remember the first two lines of the song.
Probably it was because of the statement about samosa that I noticed the song. And strangely enough, that time I agreed to the rule (in my mind) of aloo being the compulsory ingredient for samosa. To an extent that my mother’s Coconut Samosa although preferred by my taste buds, felt to me less an innovation and more of something that is outcome of disobedience to rule.
Little did I know that this disobedience to rule that gives pleasure to larger audience without disturbing the wellbeing of anyone, the ability to challenge the existing norms which only makes things better than before is called innovation. And with time as I further advanced towards life, and experienced and tasted more and more samosas without aloos in them, I realised how important it is to break rules sometimes to explore new ideas, which will otherwise remain untouched.
And thus, taking inspiration from my mother, I am gradually making progress by understanding rules and breaking them and allowing new possibilities to define my everydays.
My today’s recipe post of ‘Cheese Corn Samosa’ is also a manifestation of how challenging norms and breaking rules open the possibilities of limitless avenues, and most importantly provide access to innumerable delectable dishes😋.
Not sure what will happen to Shalu with Samosa without Aloo😯. But I do assure that this no spicy and cheesy ‘Cheese Corn Samosa’ will provide a welcoming delight to your tastebuds, without making you bloated or uncomfortable (ofcourse also depends on number of samosa intakes)
Below is the step-by-step recipe for ‘Cheese Corn Samosa’.
Recipe: Cheese Corn Samosa
Preparation Time: Around 1 hour (includes taking out corn kernels from cobs) Cooking Time: Around 50 minutes Equipment Used: Bowls (large & small), Saucepan, Strainer, Rolling Pin & Board, Wok, Deep frying Strainer, Plates Yield: 10 Samosas
Ingredients:
- 1 cup maida or all-purpose flour
- ½ cup atta or wheat flour
- 1 cup & 2 teaspoon refined oil
- 2 corn cobs
- 2 cups water and water to knead dough
- ½ tablespoon chopped garlic
- 1 tablespoon butter
- 1/3 cup grated cheese
- ½ teaspoon salt
- Pepper to sprinkle
Method:
- Prepare the dough for samosa after combining all-purpose flour, wheat flour & 2 teaspoon refined oil and kneading the dough while adding water little by little. Cover the dough with a muslin cloth and let it rest
- Take out the corn kernels from the cobs
- Bring the corn kernels to cook for around 5 minutes after adding 2 cups water and chopped garlic
- Switch off the flame and let the corn kernels rest in container (or saucepan) itself for around 2 minutes
- Strain the water from the cooked corn kernels with a strainer
- Now shift the corn kernels to a mixing bowl and add butter and grated cheese
- Mix the ingredients with a spoon and add ½ teaspoon salt and sprinkle pepper on the corn kernels. Mix and keep the cheese corn kernels mix aside
- Heat a wok and heat 1 cup refined oil when the wok is hot
- Simultaneously, rub your palms with little oil and take out small part of the kneaded dough. Make a small ball of the dough around the size of a lemon
- Flatten the dough to give a form of a round disc of around 17 cm diameter and cut the disc into half
- Take out one half of the flattened dough disc and join the straight-line edges from the centre to give a shape of a funnel. Fill the funnel with cheese corn mix and lock the edges to form a shape of samosa
- Deep fry the samosa in hot oil
- Same way take the other half of the disc and fill the disc with cheese corn mix. Lock the edges to give a form of samosa and deep fry the samosa
- Repeat the process for rest of the dough
Knead dough for samosa after combining all-purpose flour, wheat flour & 2 teaspoon refined oil and adding water little by little.
Cover the dough with a muslin cloth and let it rest.
Take out the corn kernels from the cobs
Bring the corn kernels to cook after adding 2 cups water and chopped garlic.
Strain the water from the cooked corn kernels .
Mix the corn kernels with butter, cheese, 1/2 teaspoon salt and pepper. Keep the corn kernels mix aside.
Heat 1 cup refined oil.
Simultaneously make a small ball of the dough around the size of a lemon.
Flatten the dough and cut the flattened dough into half.
Take out one half of the flattened dough disc and join the straight-line edges from the centre to give a shape of a funnel.
Fill the funnel with cheese corn mix.
Lock the edges to form a shape of samosa.
Deep fry the samosa in hot oil.
Tips:
- You can use readily available corn kernels instead of corn cobs
- The dough should not be too tight or too loose. Your finger should be able to reach the bottom of the dough without getting stuck
- If you are using corn cob, start scraping from the bottom of the cob. That way the process will take less time
- So that you don’t over salt the cooked corn mix, add salt towards the end after tasting. As butter and cheese also contain salt
- Store the leftover refined oil in a jar or bottle for later use
- You might be left with little corn mix, which you can eat as a snack (click here)
- The cooking time mentioned above also includes flattening dough
