Taco Samosa

Taco Samosa

Taco Samosa

This exciting recipe for Taco Samosa is exactly what it sounds like - a twist to the traditional Samosa. Taco Samosas are delicious and savory with the perfect crisp. When I had my family do the initial taste test, the reaction was WOW! These Taco Samosas should be in your must try list. Not only are they delicious, but will be the conversation piece for your next get together. One thing good about these Samosas is that you can prepare them in advance and simply assemble before serving.
This recipe will make 8 Taco Samosas.
4.82 from 11 votes
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Course Appetizer, Snack
Cuisine Fusion, Indian, Mexican
Servings 4 people


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


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.


Taco Samosa you can prepare in advance and assemble before serving. Taco shells should be good for two weeks or more. Potato filling also can be refrigerated for 3-4 days just heat the filling before serving. Chutneys I always have ready.
Tried this recipe?Let us know how it was!

How to make Fried Taco Samosas – Manjula’s Kitchen


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)

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31 thoughts on “Taco Samosa

  1. Is there way that you don’t have to deep fry the shell? Can you spray with Pam and heat on the pan? We try very hard not to eat deep fried food any more… Even though it’s so delicious!

  2. Hi Manjula,
    The recipe looks appetizing as always. Do you think I could fry corn tortillas in this recipe instead of wheat? First because I love corn tortillas, and secondly because it would be a way to make my coeliac friend taste “samosa”.
    I have never made any samosa before and the ones I tasted were from long ago, so I don’t know if the corn flour taste would clash or not.
    Be blessed! ~Didi

  3. 5 stars
    Amazing! Besides the recipes you provide us with I just love how you present the video with such nice words and positivity! Take Care and good job x x

  4. 5 stars
    I’m making these again and was just wondering… will the shells stay crispy overnight or is it best to store any unused dough till ready to use immediately?

  5. 5 stars
    I watched video on youtube and decided to make this over the weekend…. taco shells are better than regular maida, healthwise so will surely try this! I absolutely love the way you make the items, one of my favorite…

  6. 5 stars
    Wow, do those samosa’s sound delicious. I’ll try to make them in the next couple of weeks. Thanks so much for sharing all of your wonderful recipes with us.
    have fun every day
    love to you and yours

  7. 5 stars
    Manjula – your site is so cool! I have been following and trying your recipes since high school – 8 years ago? You’re truly the bomb!

    I love this idea so much and I can hear the crunch just from looking at the picture. Must try this weekend!


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