For the Filling:

• Heat oil in a pan over medium heat. Add cumin seeds and let them splutter.
• Add chopped onions and sauté until they turn translucent.
• Add ginger and green chili. Sauté for a minute.
• Stir in the coriander powder, turmeric powder, garam masala, and red chili powder. Cook for another minute until fragrant.
• Add sweet corn kernels and mashed potato. Mix well to combine.
• Season with salt and cook for a few more minutes. Garnish with fresh coriander leaves. Allow the mixture to cool.

For the Samosa Pastry:

• In a mixing bowl, combine flour, oil, and a pinch of salt. Rub the mixture together until it resembles breadcrumbs.
• Gradually add water and knead to form a smooth, firm dough. Cover it with a damp cloth and let it rest for 30 minutes.

Assembling and Cooking:

• Divide the dough into equal portions and roll each portion into a ball. Roll out each ball into a thin oval or circle.
• Cut the circle in half to form two semi-circles.
• Fold each semi-circle into a cone shape, sealing the edges with a little water.
• Fill each cone with the prepared sweet corn filling.
• Seal the open edge of the cone to form a triangular samosa.
• Heat oil in a deep pan over medium heat for frying. Once hot, gently slide the samosas into the oil, a few at a time.
• Fry until they turn golden brown and crisp on all sides. Remove with a slotted spoon and drain on paper towels.

Serve your Sweet Corn Samosas hot with chutney or sauce of your choice. Enjoy this delightful snack with a sweet and crunchy twist!