Corn Empanadas | Corn Empanadas Recipe
Prep time
Cook time
Total time
The classic and simple flavors of empanadas are just so delicious, that when we bite it, the sweet, spicy, and crunchy combination is just mouthwatering
Recipe type: Starter
Cuisine: Mexican
Serves: 18-20 mini Empanadas
  • Maida (All Purpose Flour) / Whole wheat flour - 4 tbsp
  • Cornmeal / Makke ka aata - ½ cup
  • Salt - ¼ tsp
  • Carom seeds - a pinch
  • Warm water - ¼ - ⅓ cup
  • [!]Filling :
  • Boiled corn kernels / Tinned corn - ¼ cup
  • Potato - 1 boiled, chopped
  • Oil - 1 tbsp
  • Garlic cloves - 3-4, chopped
  • Onion - 1 small, chopped
  • Salt - according to taste
  • Black pepper powder - ¼ tsp
  • Chili flakes - according to taste
  • Tomato - 1 crushed
  • Coriander leaves - 2 tbsp, chopped
  • Oil for frying
Instructions ( 1 cup = 250 ml, 1 tbsp = 15 ml, 1 tsp = 5 ml)
  1. In a deep mixing bowl, add makke ka aata / Maize flour. Add Maida or whole wheat flour.
  2. Add salt and carom seeds. Mix well.
  3. Add warm water gradually and knead a pliable dough.
  4. Let it rest for at least 30 min.
  5. Meanwhile, start preparing the stuffing.
  6. Place a cooking pan. Add 1 tbsp of oil.
  7. Add crushed garlic.
  8. Saute for a min ro so.
  9. Now add crushed tomato, and cook nicely.
  10. You can use readymade tomato pure. In that case, use 3-4 tbsp of tomato puree and saute it for a while only.
  11. When tomato gets cook completely, almost all the moisture has evaporated, add the boiled corn kernels, onion, and chopped potato.
  12. Saute for a min.
  13. Add all spices and cook for a min.
  14. Turn off the flame and add chopped coriander.
  15. Take it out in a bowl and keep it aside.
  16. After 30 min, take the dough out on a working surface and kneed well.
  17. Divide dough into 3 -4 equal parts.
  18. Take one part, flatten it, and sprinkle some aata.
  19. Roll it evenly into a big circle.
  20. With the help of a cookie cutter or circular disk of desire size, cut into the same size of circles.
  21. Place the spoonful of stuffing in the center of the circle.
  22. Apply water over all the edges.
  23. Fold it in a half-circle and seam all the edges. Press it with the fork.
  24. The same way prepare all empanadas.
  25. Heat oil in a Kadai for frying.
  26. Deep fry the empanadas in medium-hot oil until getting a nice golden color on the crust.
  27. Fry 2-3 at a time. Do not overcrowd.
  28. The same way fry all corn empanadas.
  29. Serve hot empanadas with dip/chutney/salsa of your choice.
Recipe by Zeel's Kitchen at