Taco Samosa
Taco Samosa

Taco Samosa is a delicious twisty snack with a taste of Indian snack samosa which is a deep-fried snack with a filling of potatoes and peas. Hope you like this taco samosa as you did like my previous recipe Mushroom Corn Curry.

Ingredients For Taco Samosa:-

SHELL

  • One Cup – All-Purpose Flour
  • One-Fourth Cup – Semolina
  • One-Fourth Teaspoon – Salt
  • One-Third Cup – Lukewarm Water

FILING

  • Two Cups – Potatoes(boiled, peeled and chopped)
  • Half Cup – Green Peas(whatever available fresh or frozen)
  • Two Tablespoons – Canola Oil
  • Half Teaspoon – Cumin Seeds
  • One Teaspoon – Coriander Powder And Mango Powder
  • One-Fourth Teaspoon – Red Chili Powder And Garam Masala
  • One Teaspoon – Salt
  • Two Tablespoons – Green Chilies(chopped)
  • Oil T Fry

SERVING

  • One-Fourth Cup – Coriander Leaves And Tamarind Chutney

Directions:-

DOUGH

  1. Mix the flour, semolina, and oil add water as needed to make a firm dough.
  2. Knead the dough for about a minute to make the dough smooth and pliable.
  3. Let the dough sit for at least fifteen minutes.

FILLING

  1. Heat the oil in a frying pan on medium heat. Test the heat by adding one cumin seed to the oil; if it cracks right away the oil is ready for the next step.
  2. Add cumin seeds as the seeds crack, add green peas stir fry for about two minutes.
  3. Add all the other ingredients, potatoes, coriander powder, red chili powder, garam masala powder, mango powder, salt and green chili.
  4. Stir fry for about two minutes, potato filling should be moist not very dry.

TACO SHELLS

  1. Knead the dough for a few seconds. Divide the dough into eight equal parts, and roll them into balls.
  2. Roll each dough ball into about four-inch diameter. Prick each rolled up Taco with a fork in several places both sides, this will prevent Taco from puffing and make them crisp.

FRYING

  1. Heat the oil in a frying pan over medium heat.
  2. Place one rolled Taco in the frying pan as the oil become hot and press with a skimmer, turn and fold in half. Doing this it will become taco shape.
  3. Do not press, between the fold there should be space to fill the potatoes filling.
  4. Fry them until light golden brown on both the sides. This should take about two to three minutes.
  5. Take the taco out and place them on the kitchen towel to absorb the excess oil.
  6. Repeat the process to make more taco.

ASSEMBLING TACO

  1. Now assemble the tacos by filling the taco shell with hot potato filling.
  2. Serve the taco samosa with tamarind and green chutney.

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