I always get disappointed when sweet corn season ends. I think I convince myself it lasts longer than it does and by the time I get around to freezing any, it is too late. Sometimes, there are one or two vendors that hold out at the farmer’s market but the corn usually comes with a warning that you may get a hungry worm munching on the tip (which stopped fazing me a while ago).
I’ve resigned myself to being okay with the last ears of the season (as I’ve preserved/frozen many other items) and I’m okay that this dish will probably be my last meal with corn until next year (when you live in the midwest, buying sweet corn from 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 thaw them to bake when you need a snack or a quick meal.
- 2 cups whole wheat pastry flour
- 1 teaspoon salt
- 1/2 teaspoon baking powder
- 1/4 cup walnut or olive oil
- 2/3 cup water
- 2 tablespoons olive oil
- 1/2 medium red onion, diced
- 1/2 red pepper, diced
- 1 tablespoon cumin seeds
- 1 tablespoon coriander seeds
- 1/2 teaspoon crushed red pepper flakes
- 2 teaspoons turmeric
- 1/4 teaspoon salt
- juice from one lime
- 2 ears corn (roughly 1 1/2 to 2 cups corn kernels)
- 3/4 cup chickpeas (drained, if using canned)
- olive oil to brush
- In a medium bowl, combine pastry flour, salt, and baking powder. Pour in oil and 1/3 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.
- 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 crushed red pepper flakes, turmeric, and salt; set-aside. (You can use powdered coriander or cumin, just use a bit less.)
- Heat a large skillet over medium heat. Add olive oil, then the diced onion and red pepper (dice these as finely 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 consistent filling.
- Preheat oven to 400˚ F.
- Divide dough into 12 balls, roll out as thin as you can (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, aligning 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 and filling.
- 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!)