Sunday, May 14, 2017

Taco Samosa




All-purpose flour / Maida - 1 cup
Sooji / Semolina - 1/4 cup
Salt
Oil - 1 1/2 Tbsp 
Lukewarm water - 1/2 cup
Potatoes - 2 big ones, boiled and chopped into small cubes
Green peas-1/2 cup, lightly steamed or boiled halfway with the potatoes 
Oil-1 tbsp
Cumin seeds - 1 tsp
Coriander Seeds - 1 tsp, lightly crushed 
Pomegranate Seeds - 1 tsp, crushed
Green Chili - 2, finely chopped
Ginger - 1 inch, grated
Coriander powder - 1 tsp
Roasted Cumin Powder - 1 tspRed chili powder - 1/4 tsp
Roasted Peanuts - a handful
Salt

Oil for deep frying

Mix the flour, semolina, 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.

Heat the oil in a frying pan on medium heat. Add cumin seeds, coriander seeds, green chilies, pomegranate seeds and ginger.

Add potatoes, peas, coriander powder, cumin powder, red chili powder, peanuts and salt. 

Cook for about 2 minutes, potato filling should be moist not very dry. Keep aside.

Knead the dough for few seconds. Divide the dough into 12 to 15 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, 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.

Fill the taco shell with warm potato filling. If desired, drizzle tamarind chutney on top and serve.


Adapted from http://www.manjulaskitchen.com/taco-samosa/












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