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 I always get disappointed when sweet corn season ends.  I think I convince myself it last longer than it does and by the time I get around to freezing any, it is too late.  There is usually one or two hold-outs at the farmer’s market but the corn usually comes with a warning that you often get a hungry worm munching on the tip (which stopped fazing me awhile ago.)

I’ve resigned myself to being okay with this (as I’ve preserved/frozen many other items) and I’m okay that this will probably be my last meal with corn until next year (when you live in the midwest, buying sweet corn for the store just isn’t an option).  These samosas were the perfect way to send out the last of the summer sweet corn.

These samosas are a bit of work (but really not too much compared to other doughs.)  They make great party snacks and really taste great hot or at room temperature.    I was able to get 24, 3-bite samosas out of this, so plan ahead.  You can also freeze before baking and pull out to bake when you need a snack or a quick meal.

Spiced Corn and Chickpeas Baked Samosas
 
Prep time

Cook time

Total time

 

Author:
Recipe type: Appetizer
Serves: 6-10

Ingredients
  • Dough:
  • 2 cups whole wheat pastry flour
  • 1 teaspoon salt
  • ½ teaspoon baking powder
  • ¼ cup walnut or olive oil
  • ⅔ cup water
  • Filling:
  • 2 tablespoons olive oil
  • ½ medium red onion, diced
  • ½ red pepper, diced
  • 1 tablespoon cumin seeds
  • 1 tablespoons coriander seeds
  • ½ teaspoon crushed red chiles
  • 2 teaspoons turmeric
  • ¼ teaspoon salt
  • juice from one lime
  • 2 ears corn (roughly 1½-2 cups)
  • ¾ cup chickpeas, (drained, if using canned)
  • *olive oil to brush

Instructions
  1. In a medium bowl, combine pastry flour, salt, and baking powder. Pour in oil and ⅓ cup of water. Mix and slowly add water until dough comes together and is soft (but not sticky.) Cover and let sit while you cook the ingredients.
  2. In a dry skillet, heat coriander and cumin seeds over medium-low heat until fragrant, 5-6 minutes. Remove and crush with a mortar and pestle. Combine with red chiles, turmeric, and salt; set-aside. (you can use coriander/cumin powders- just use a touch less.)
  3. Heat a large skillet over medium heat. Add olive oil, then the diced onion and red pepper (dice these as fine as you can.) Cook for 3-4 minutes. Next, stir in spice mixture and cook for one more minute. Add lime and corn, continuing to cook until corn has cooked through. Finally, stir in chickpeas and cook until hot. Remove mixture from heat and lightly mash to for a more consistant filling.
  4. Preheat oven to 400˚.
  5. Divide dough into 12 balls, roll out as thin as can be (while still being workable) into a circle, and slice in half. Scoop roughly two tablespoons of filling close to one end and fold over that end, alining the circle’s edge. Lightly crimp edge. Next, fold over the other end and wrap around so that it fold over the previously wrapped side. Crimp the top together (so the filling doesn’t fall out) and place on a baking tray. Continue with remaining dough/filling.
  6. Brush with oil and bake for 35-45 minutes, until golden brown. Serve with your favorite dipping sauce (I used a lime-cilantro yogurt dip!)

Notes
*If you are still confused on how to wrap it properly, I highly suggest you search “samosa dough.” There are many different techniques for wrapping! *Samosa dough from this recipe.

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  • http://www.savorysimple.net Savory Simple

    What a lovely way to celebrate the end of corn season. These samosas are lovely. My husband was just saying last night that he was craving samosas so perhaps I will surprise him with these!

  • http://www.redomestication.com/ Michelle Macphearson

    I love it. Perfect for desserts. Easy to make!

  • http://www.wholesomehedonist.com/ Wholesome Hedonist

    I was just looking for a unique way to use up all my corn! This is perfect – and perhaps peach pie for dessert, to use up all the peaches too :)

    http://www.wholesomehedonist.com

  • http://www.ohladycakes.com/ Ashlae

    I’ve never tried samosas (making or eating), and I’ve been telling myself for months that I’d finally make/eat some this summer. My time is running out, and these are calling my name. They look delicious, Erin!

  • http://www.carascravings.com Cara

    These look fantastic. I’ve never made a dough with olive oil. It looks like yours was tender and easy to roll. I’ll have to give it a shot!

  • http://hampiesandwiches.blogspot.com/ Eileen

    What a perfect way to eat as much corn as possible! I don’t think I’ve ever made samosas at home, but I definitely need to give them a shot. :)

  • Mel B.

    I’ve been looking for a great samosa recipe to try at home. These look so delicious! Great job :)

    http://www.melbakes.com

  • Jessica Smith

    Erin – I’m so thrilled that you shared this. I have long been curious about how to make baked samosas, and this looks like my answer!

  • Sara @ The Cozy Herbivore

    I’m obsessed with hand-held pastries, so these instantly made me smile. And I agree with you, corn season is much too short. Even though my CSA has been gifting me at least a dozen ears for the past 3 weeks, I know that I will miss it bitterly when it’s gone. What a perfect way to celebrate the end of this glorious season– I can’t wait to make these cuties!

  • http://www.facebook.com/profile.php?id=1016672366 Julia Moon

    I have always baked samosa filling in a light vegan pie crust for a healthier option but Its always been the traditional indian filling with potatoes and sweet peas. I think next time I will try your filling for a change of pace. :)

  • http://cookieandkate.com/ Cookie and Kate

    Such cute little snacks! I’d love to serve these at a party, I think guests would be impressed. :)

  • Lakshmi

    Your samosas look fabulous, like the rest of your cooking :-) . Where do you get such fine whole wheat flour without bran? Another question about your pictures: what is your source of light? The colours, including whites, are so clean and well-behaving.

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