Taco Samosa
Ingredients
For Shell
- 1 cup all-purpose flour plain flour, maida
- 1/4 cup fine sooji semolina
- 1/4 tsp salt
- 1 1/2 Tbsp oil
- 1/3 cup lukewarm water
for the Filling
- 2 cups Potatoes boiled, peeled and chopped into very small cubes
- 1/2 cup green peas I am using frozen green peas
- 2 Tbsp oil canola or vegetable oil
- 1/2 tsp cumin seeds
- 1 tsp coriander powder
- 1/4 tsp red chili powder
- 1/4 tsp garam masala
- 1 tsp mango powder amchur
- 1 tsp salt
- 2 Tbsp green chilies chopped, adjust to taste
- Oil to Fry
For Serving
- 1/4 cup hari cilantro chutney
- 1/4 cup tamarind chutney
Instructions
Making the Dough
- Mix the flour, sooji, salt, and oil add water as needed to make a firm dough.
- knead the dough for about 1 minutes to make the dough smooth and pliable.
- Let the dough sit for at least 15 minutes.
Making the Filling
- 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 oil is ready.
- Add cumin seeds as cumin seeds crack, add green peas stir-fry for about 2 minutes.
- Add all the other ingredients, potatoes, coriander powder, red chili powder, garam masala, mango powder, salt and green chili. Stir-fry for about 2 minutes, potato filling should be moist not very dry.
Making Taco Shells
- Knead the dough for few seconds. Divide the dough into 8 equal parts, and roll them into balls.
- Roll each dough ball into about 4-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.
- Heat the oil in a frying pan over medium heat. The frying pan should have about 1 inch of oil. To check if the oil is ready, put a small piece of dough in the oil. The dough should sizzle and come up slowly.
- Place one rolled Taco in the frying pan and press with a skimmer, turn and fold in half. Doing this it will become taco shape. Do not press, between the fold there should be space to fill the potatoes filling. Gently do the next one same way do not over crowd the frying pan. Fry them until light golden brown on both sides. This should take about 2-3 minutes. Take the Taco out and place them on paper towels to absorb the excess oil. Repeat the process for remaining Taco.
- You can prepare the taco shells in advance and store them in air tight container.
Assembling the Tacos
- Fill the taco shell with potato filling (filling should be hot) and drizzle with chutney.
Notes
How to make Fried Taco Samosas – Manjula’s Kitchen
Instructions:
Start on a culinary adventure with this innovative fried taco samosas recipe that transforms the beloved samosa into a delightful fusion appetizer – introducing fried tacos samosas! These savory treats boast a perfect crispiness that will surely captivate your taste buds. Impress your family and friends with a unique twist of mexican indian cuisine into samosa taco that is not only delicious but also a guaranteed conversation starter at your next gathering. The best part? You can prepare these fried taco samosas ahead of time and simply assemble before serving, making them a convenient yet impressive addition to your menu.
Dough Preparation:
The inception of fried taco samosas recipe involves the careful assembly of flour, sooji, salt, and oil in a mixing bowl. The combination of these elements lays the groundwork for a versatile and flavorful dough that will contribute to the overall texture and taste of the fried tacos samosas. Gradually add water, kneading the ingredients for about 1 minute until a firm and pliable dough is formed. Allow the dough to rest for a minimum of 15 minutes, allowing the flavors to meld and the texture to become more workable.
Filling Creation:
Heat oil in a frying pan over medium heat. Confirm the oil’s readiness by adding a cumin seed – if it cracks immediately, the oil is ready. Introduce cumin seeds to the hot oil, followed by green peas. Stir-fry for approximately 2 minutes. Add potatoes, coriander powder, red chili powder, garam masala, mango powder, salt, and green chili to the pan. Stir-fry for an additional 2 minutes, ensuring the potato filling maintains a moist consistency without becoming overly dry.
Taco Shell Crafting:
Knead the dough briefly and divide it into 8 equal portions, rolling each into a ball.
Roll out each dough ball into a 4-inch diameter circle. Use a fork to prick both sides of the rolled taco to prevent puffing during frying, ensuring a crisp texture.
Heat oil in a frying pan with approximately 1 inch of oil. To check readiness, drop a small piece of dough into the oil – it should sizzle and rise slowly.
Place a rolled taco in the pan, pressing with a skimmer, turning, and folding it in half to create a taco shape. Ensure there is space between the folds for the potato filling. Fry until light golden brown on both sides, taking about 2-3 minutes per taco. Drain excess oil by placing the fried tacos on paper towels. Repeat the process for the remaining tacos.
Assembling the Tacos:
The final step in crafting these delectable Fried Taco Samosas is the art of assembling.
While the taco shells are still warm, fill each with the hot potato filling.
Drizzle with your favorite chutney to add a burst of flavor to the taco samosas.
Notes and Suggestions:
Prepare taco shells and potato filling in advance for a convenient assembly before serving.
Taco shells can be stored in an airtight container for up to two weeks or more.
Potato filling can be refrigerated for 3-4 days; reheat before serving.
Keep chutneys ready to enhance the flavor of your fried taco samosas.
Embark on a culinary journey with this Fried Taco Samosas Recipe, blending the best of samosas and tacos for a delightful fusion experience!
You may also like: Whole Wheat Almond Eggless Cookies, Mango Salsa, Mint Lemonade, Dhokla (Suji – Semolina)
