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.
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 cilantro chutney
- 1/4 cup tamarind chutney
Method
Making the Dough
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Mix the flour, sooji, salt, and oil add water as needed to make a firm dough.
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knead the dough for about 1 minutes to make the dough smooth and pliable.
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Let the dough sit for at least 15 minutes.
Making the Filling
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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.
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Add cumin seeds as cumin seeds crack, add green peas stir-fry for about 2 minutes.
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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
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Knead the dough for few seconds. Divide the dough into 8 equal parts, and roll them into balls.
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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.
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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.
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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.
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You can prepare the taco shells in advance and store them in air tight container.
Assembling the Tacos
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Fill the taco shell with potato filling (filling should be hot) and drizzle with chutney.
Recipe Notes
Suggestions
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.
I just made the crispy puris to have with a Dahl vegetable stew with some yougurt. The Puris’ came out perfect.
Good innovative recipe.
I will definitely give it a try. this is new to me.
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!
Delicious
Delicious snack
nice recipe such a great concept!
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
Didina, corn tortillas, try but it will not be the same
Can we use wheat instead of maida
Sangeetha, yes crispness will not be the same
You finally put the Masala Street recipe. we had it there too and loved it. I was trying to recreate their recipe since when.
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
Such an exciting recipe. would try it at home for sure. Thanks looking more like this simple cooking recipes for snacks.
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?
Nicole, I make these shells few days before and store in in air tight container, they stay crisp.
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…
Sandip, thank you
Manjula Aunty, you are the BEST!
Neelima, Thank you,
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
ma
Nice idea, very interesting, Easier then folding samosa:-)
is there any way we can make them more healthier- no fry version?
I Should try these. thanks manjula.
Bhanumathi
Can we use store bought crispy tacos?
Kukku, store bought taco will not work, they are corn taco very different
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!
Blessings
Alex
Looks delicious.. can’t wait to try !!