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Purple Corn Baked Samosas

Give us some more of these samosas! These baked purple corn samosas are highly addictive and highly colorful! In a stunning shade of rustic purple made from the brand spanking new Suncore Foods® Midnight Purple Corn Powder, these baked samosas will be stalked by the masses trying to get seconds or thirds. It's hard not to clamor for more when they're baked as a lighter alternative with all of the great taste! Try this recipe at and explore our new products! Happy baking and be the best that you corn be!


Makes 14-16 medium size samosas

500g potatoes
20g oil
8g cumin seeds
¼ tsp turmeric
7g salt
1/8 tsp cayenne powder (or to taste)
5g chopped ginger
4 garlic cloves, chopped
50g green peas or edamame

300g all purple flour
7g salt
10g Suncore Foods® Midnight Purple Corn Powder
Pinch onion powder (optional)
150 – 155 g water
23g olive oil
Water for brushing


1. Filling — Peel and boil potatoes until cooked through and fork tender. You should be able to easily mash the potatoes. Drain the water and set potatoes aside. Place a large pan on medium heat. Once hot, drizzle oil and spread it around evenly. Add cumin seeds and cook for 1-2 minutes or until a few cumin seeds start to jump. Add turmeric, salt, cayenne, ginger and garlic and cook for 30 seconds to a minute. Add green peas (or edamame) and cook until the peas are cooked through. Add potatoes and gently mash the potatoes while mixing them in. Continue to mix while cooking until the potatoes have taken on the turmeric color and everything is well combined. Remove from heat. Allow potatoes to cool completely before using the filling.

2. Dough — In a large bowl, combine flour, salt, Suncore Foods® Midnight Purple Corn Powder and onion powder (if using). Create a well and add water, 50 g at a time, and knead the mixture into a crumbly dough. After adding 100 g of water, add oil and continue to knead. Add remaining water and knead the mixture into a stiff dough. Form a dough ball and place the dough in a clean bowl. Cover with a kitchen towel and set aside for 20-30 minutes. Preheat oven to 400º F and line a baking tray with parchment paper. Re-knead the dough for a few seconds and cut the dough into 7-8 portions. Work with 1 portion at a time and keep remaining portions covered while working. Using a rolling pin, roll each portion into a circle. Cut the circle in half and work with one half at a time. Using your fingers, brush water along half the straight length of the dough. Fold in the non-watered edge first and fold in the watered edge over the non-watered-folded-edge to form a cone. Gently press the crease together. The crease should stick together using the water as glue. Add a generous amount of potato filling into the cone leaving ¼ - ½” of the top edge empty. Brush water along the inside of the edges of the cone and pinch them together enclosing the filling. You should have a triangle shaped samosa, which is thin all along the pinched edges with filling in the centre. Place samosas on the prepared baking tray with the crease side facing down. Reduce oven temperature to 350º F and bake for 20 minutes or until the samosas are crispy around the edges and lightly brown on the creased side.

3. Serve warm with dip or chutney of choice.