Samosa with Corn Ragda | How to make Samosa with Corn Ragda

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By Esther Samuel
Created on 2nd May 2016
  • Samosa with Corn Ragda, How to make Samosa with Corn Ragda
Samosa with Corn Ragdaby Esther Samuel
  • Samosa with Corn Ragda | How to make Samosa with Corn Ragda (5 likes)

  • 1 review
    Rate It!
  • By Esther Samuel
    Created on 2nd May 2016

About Samosa with Corn Ragda

It's a fusion of Indian and Mexican cuisine.

Samosa with Corn Ragda is one dish which makes its accompaniments tastier. With the right mix of flavours, Samosa with Corn Ragda has always been everyone's favourite. This recipe by Esther Samuel is the perfect one to try at home for your family. The Samosa with Corn Ragda recipe is very simple and can be made in restaurant style using these ingredients. The time taken while preparing Samosa with Corn Ragda is 30 minutes and the time taken for cooking is 15 minutes. This is recipe of Samosa with Corn Ragda is perfect to serve 4 people. Samosa with Corn Ragda is just the appropriate option to prepare when you have a get together or party at home. Be it kids or grownups, everyone just absolutely love Samosa with Corn Ragda. So do try it next time and share your experience of cooking Samosa with Corn Ragda by commenting on this page below!

  • Prep Time30mins
  • Cook Time15mins
  • Serves4People
Samosa with Corn Ragda

Ingredients to make Samosa with Corn Ragda

  • Maida 1 cup
  • Sooji 2 tsp
  • Salt to taste
  • Oil 1 tbsp + 1 tbsp + for frying
  • Boiled potatoes 3
  • Boiled green peas 1/2 cup
  • Fresh coriander leaves 1/2 cup
  • 1 tsp garam masala
  • 1 tsp red chilli powder
  • 1 lemon juice
  • 1 cup boiled american corn
  • 1 tsp mexican masala
  • Water as required
  • Chopped onions 2
  • Chopped tomatoes 2
  • Fried noodles to garnish

How to make Samosa with Corn Ragda

  1. Knead a dough with maida, sooji, 1 tbsp oil, salt and required water.
  2. Take boiled potatoes, green peas and mash them lightly. Add garam masala, salt, red chilli powder and lemon juice. Mix it well.
  3. Roll out big puris from the dough and cut each puri from the middle to form semi-circles.
  4. Then take one semi-circle at a time and form a cone, then fill it with the potato stuffing. Now press to close the cone (samosa).
  5. Heat oil and deep fry the samosas.
  6. Now in a pan take 1 tbsp oil and put some chopped onions and tomatoes. Saute them. Add some water and corn. Then add mexican masala and bring it to a boil. The ragda is ready.
  7. To serve, take one samosa, pour ragda on it and garnish it with fried noodles.
My Tip: Instead of Mexican, you can have Chinese or Indian Ragda too.

Reviews for Samosa with Corn Ragda (1)

Esther Samuel2 years ago
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