Who would not like samosa. Whether you make samosas chaat or eat it with similar simple chutney. This is a snack that everyone likes. If you are also a samosa lover, then today we are going to tell you the new variety of samosas. Yes, today we will tell the recipe of Taco Samosa. It is like a taco in appearance, but the stuffed from inside gives the same samosa taste with the same spicy potato. You can try it as breakfast, children’s tiffin or evening snacks. So let’s know how to make it.
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Material
For samosa cover (shell)
Flour – 1 cup
Semolina – 2 tablespoons (for crispine)
Salt – as per taste
Celery – ½ tsp
Oil – 2 tablespoons (for Moyan)
Water – to knead
For stuffing
Boiled Potato – 3 (Mashed)
Green chili – 2 (finely chopped)
Ginger – 1 tsp (grated)
Peas – 4 cups (boiled)
Cumin – ½ tsp
Coriander powder – 1 tsp
Amchur – ½ tsp
Red chili – ½ tsp
Garam Masala – ½ tsp
Salt – as per taste
Green Coriander – 2 tablespoons (chopped)
Oil – 1 tablespoon
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Method
- First of all mix maida, semolina, salt, celery and oil. Add a little water and knead tight dough. Cover and let it be set for 20 minutes.
- Heat oil in a pan. Add cumin seeds and then add ginger, green chillies.
- Add peas and mashed potatoes. Add all the spices (coriander powder, red chili, mango, garam masala, salt). Mix well and fry for 5 minutes. Add green coriander and let it cool.
- Make small dough dough dough. Benefits them like Puri (a little thick). Take a slight bake on the pan so that it remains soft but does not crack. Then turn them lightly and give them shape – like half moon.
- Fill the potato stuffing in every taco. Press the edges with light water or hold it with a clip so that it does not open. If you want, you can also deep fry them or bake in air fryer/oven.
- Put tomato catchup, green chutney on top. Sprinkle finely sev and some chaat masala. If you want, you can also decorate with curd, onion, pomegranate grains and coriander leaves.
