Ingredients
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For Taco Shell
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3/4 cup Whole wheat flour
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1/4 cup Fine semolina
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According to taste Salt
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1/2 tsp Carom seeds / Ajwain
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3 Tbsp Oil
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1/4 cup Water
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For Potato Filling
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1/4 cup Boiled green peas
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2 Boiled and mashed potatoes
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According to taste Salt
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1 tsp Chaat Masala
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1/2 tsp Kashmiri red chilli powder
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1/2 tsp Roasted Cumin powder/Bhuna jeera powder
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1/2 tsp Garam Masala
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2 Tbsp Crushed peanuts
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2 Chopped green chilli
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2 Tbsp Chopped coriander leave
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2 Tbsp Rice flour
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1 Chopped Onion
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Coating on Taco Samosa and Frying
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2 Tbsp All purpose flour (Maida)
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1/4 cup Sesame Seeds
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For Frying Oil
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For Serving
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1 cup Mint-coriander chutney
Directions
Taco Samosa is a twist to the traditional samosa. Taco Samosa is delicious and savoury snack with the perfect crisp. Best part of the Taco Samosa is that you can prepare it and also keep it in the refrigerator a day before and you can fry it next day.
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Steps
1
Done
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Make the DoughMix the whole wheat flour, fine semolina (Sooji), salt, carom seeds and 3 Tbsp Oil in a bowl. |
2
Done
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Add roughly 1/4 cup water to make tight dough. |
3
Done
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Cover it and let it rest for 10 minutes. |
4
Done
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Make the potato fillingTake 1/4 cup boiled peas in the bowl. Add boiled and mashed potatoes in it. |
5
Done
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Now add salt,chaat masala, chilli powder, roasted cumin powder (bhuna jeera powder), Garam masala, crushed peanuts, chopped green chilli, chopped coriander leaves, rice flour and chopped onion. |
6
Done
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7
Done
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Making Taco Shells and assemblyKnead the dough for 3 to 4 minutes. Roll the dough little bit thicker than Roti. |
8
Done
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9
Done
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Now stuff potato cylinder ball towards the plane side of taco shells and keep the pricked side outside. |
10
Done
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Take 2 Tbsp All purpose flour ( Maida) in a bowl. Add some water to make thin slurry. Apply slurry on tacos toward potatoes side and apply sesame seeds on it. Prepare all Taco Samosas like this. |
11
Done
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Frying and servingFry the Taco samosas on low to medium heat. |
12
Done
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Serve the Taco samosa with mint-coriander chutney. |