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Caramelized Corn Stuffed Samosa with Sweet Potato Purée


Often we just crave for sweets all day instead of our regular meals, desire for sweet taste for some reasons

Though we know that we should consume valuable grains and vegetables every day.

For these days I suggest you to choose sweet vegetables for example sweet potato, adzuki bean, peas and corn to ensure the appropriate protein intake. Moreover we can play with the flours too, prepare your food with chestnut flour, coconut flour, and the wholemeal spelt flour has a rich sweet taste too, which is fit for these vegetables. I bring you this recipe which will provide you a satisfying experience in all aspects.

Caramelized Corn Stuffed Samosa with Sweet Potato Purée
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Caramelized Corn Stuffed Samosa with Sweet Potato Purée
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Caramelized Corn Stuffed Samosa with Sweet Potato Purée
BigOven - Save recipe or add to grocery list Yum
Servings
Caramelized Corn Stuffed Samosa with Sweet Potato Purée
BigOven - Save recipe or add to grocery list Yum
Servings
Ingredients
For the samosa dough
  • 1 cup whole grain flour
  • 0.25 cup coconut oil
  • 0.25 cup Water
  • 1 pinch salt
For the samosa filling
  • 120 g corn
  • 1 tablespoon coconut oil
  • chili pepper flakes
For the potato purée
  • 500 g sweet potato peeled and chopped
  • 1 pinch salt
  • 3 tablespoon coconut oil (Alternative: cashew or coconut cream)
  • nutmeg
Instructions
  1. Preheat the oven to 190C/375F.
  2. For the dough, combine the flour, coconut oil, water, and salt. Once the mixture easily sticks together, form it into a ball, and place it in a plastic bag or wrap it aluminium foil. Refrigerate for about 15-20 minutes.
  3. In a medium frying pan, add the coconut oil and corn. Fry on a low heat until caramelized and a rich brown color.
  4. Remove the corn from the heat. Once cool, transfer it to a bowl, add the chili flakes, and mix well. Transfer the mixture to a food processor and blend until a creamy consistency.
  5. Remove the dough from the fridge. Roll out the dough on a floured work surface until approximately 3 mm (0.1 inch) thick. Using a round cookie cutter, divide the dough into as many discs as possible. Place half of of the discs on a well-greased baking tray and reserve the other half.
  6. Spoon 1-2 teaspoons of filling into the middle of each disc on the baking tray. Cover each with one of the reserved discs. Using a fork, gently press around the edges of the dough to seal the discs together. Bake until lightly brown at 180-200 degrees Celsius (approximately 375 Fahrenheit), about 15-25 minutes.
  7. For the sweet potato purée, put the sweet potato in a large saucepan and cover with water. Boil for about 15-20 minutes.
  8. Once soft, remove the potatoes from the heat and drain the water. Blend the potatoes, salt, and oil until a soft, silky consistency.
  9. Serve the stuffed samosa with a side of potato purée.
Nutrition Facts
Caramelized Corn Stuffed Samosa with Sweet Potato Purée
Amount Per Serving
Calories 489 Calories from Fat 279
% Daily Value*
Total Fat 31g 48%
Saturated Fat 26g 130%
Polyunsaturated Fat 0.4g
Monounsaturated Fat 1g
Sodium 153mg 6%
Potassium 624mg 18%
Total Carbohydrates 53g 18%
Dietary Fiber 8g 32%
Sugars 6g
Protein 7g 14%
Vitamin A 356%
Vitamin C 8%
Calcium 5%
Iron 11%
* Percent Daily Values are based on a 2000 calorie diet.

Nutrition Facts Disclaimer

Caramelized Corn Stuffed Samosa with Sweet Potato Purée

Caramelized Corn Stuffed Samosa with Sweet Potato Purée

Pro Tips

- Save time! Make the dough first and prep the sweet potato while it cools in the fridge.

- If you have a sweet tooth, fry the corn with 2 tablespoons of sugar or coconut sugar.

- For a softer, creamier filling, add 3 tablespoons of extra virgin olive oil to the corn before blending.

- You can use any shaped cookie cutter you like. Get creative with your samosa shapes!

- Serve with a side of fresh vegetables for extra color and health benefits.

About the author

Laura Olasz

Healthy and sound nutrition is a fundamental aspect of life quality, it is essential for a prolonged and active life. That was what I have learnt from my mother as a child, and still defines my daily life. I think veganism is one of the best choices to keep healthy, as long as you keep your dishes varied and balanced. By my recipes I support balanced diet, and deliver ideas for vegans and non- vegans alike. Just a quick glance on what to expect in the future: makeovers of regular dishes to vegan delicacies, traditional international dishes re-imagined in the vegan way, and desserts – because who doesn’t love desserts?! Peace on your plate!