Monsoons have arrived and fresh sweet corn is in season, so here I present you a new and exotic recipe which is CORN EMPANADAS.
Corn Empanadas is a savory Argentinian fried appetizer consisting of pastry and filling in it. It has a flaky golden-brown crust made up of wheat flour and cornmeal with a filling of sweetcorn, potato, tomato, garlic, onion, and coriander leaves which are seasoned with chili flakes, pepper powder, and salt.
Corn Empanadas takes little labor of love to prepare but I think it is worth it. Some pre-preparation in advance makes it easier to prepare. Firstly make the dough (you can make it in advance), then cook the filling ingredients, thereafter assemble both of them and make little dumpling and at last fry them. It looks like Indian Gujiyas in shape and tastes similar to Indian Samosa.
The classic and simple flavors in it are just so delicious, that when we bite it, the sweet, spicy, and crunchy combination is just mouthwatering. The best part is that it can be made from all the ingredients that are easily available in our day to day cooking.
If you want, you can bake these Corn Empanadas instead of frying. Both taste equally delicious. Also, you can experiment by adding a little bit of shredded cheese, if you like cheesy foods.
Corn Empanadas can be your go-to-comfort food for your exotic food cravings during lunch, brunch, or evening snacks.you can also present them to your guest as an appetizer at parties, special occasions, or casual dinners. Make sure you serve them hot or warm with sour cream, salsa, or dip of your choice. Here is the video recipe for these Corn Empanadas.
Please do give it a try and let me know how much you like Corn Empanadas in the comments section. If you like this recipe then do like and share with your friends and family. Follow me on YouTube, Facebook, Instagram, and Pinterest to catch for more such recipes and latest updates. Seeyyaa!!!
You can also try other monsoon special recipes :
- 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
- In a deep mixing bowl, add makke ka aata / Maize flour. Add Maida or whole wheat flour.
- Add salt and carom seeds. Mix well.
- Add warm water gradually and knead a pliable dough.
- Let it rest for at least 30 min.
- Meanwhile, start preparing the stuffing.
- Place a cooking pan. Add 1 tbsp of oil.
- Add crushed garlic.
- Saute for a min ro so.
- Now add crushed tomato, and cook nicely.
- You can use readymade tomato pure. In that case, use 3-4 tbsp of tomato puree and saute it for a while only.
- When tomato gets cook completely, almost all the moisture has evaporated, add the boiled corn kernels, onion, and chopped potato.
- Saute for a min.
- Add all spices and cook for a min.
- Turn off the flame and add chopped coriander.
- Take it out in a bowl and keep it aside.
- After 30 min, take the dough out on a working surface and kneed well.
- Divide dough into 3 -4 equal parts.
- Take one part, flatten it, and sprinkle some aata.
- Roll it evenly into a big circle.
- With the help of a cookie cutter or circular disk of desire size, cut into the same size of circles.
- Place the spoonful of stuffing in the center of the circle.
- Apply water over all the edges.
- Fold it in a half-circle and seam all the edges. Press it with the fork.
- The same way prepare all empanadas.
- Heat oil in a Kadai for frying.
- Deep fry the empanadas in medium-hot oil until getting a nice golden color on the crust.
- Fry 2-3 at a time. Do not overcrowd.
- The same way fry all corn empanadas.
- Serve hot empanadas with dip/chutney/salsa of your choice.