“Experience a fusion of flavors with these crispy and delicious Taco Potato Samosas – a savory twist on a classic snack!” #foodfusion #happycookingtoyou #ramazanspecial #digitalammi
Ingredients:
Prepare Potato Filling:
-Aloo (Potatoes) boiled 4-5 medium
-Lal mirch (Red chillies) crushed 1 tsp
-Namak (Salt) 1 tsp or to taste
-Sabut dhania (Coriander seeds) crushed ½ tbs
-Zeera powder (Cumin powder) 1 tsp
-Chicken powder 1 tsp (optional)
-Chaat masala ½ tsp
-Cornflour 2 tbs
-Hara dhania (Fresh coriander) chopped 2-3 tbs
Prepare Taco Dough:
-Maida (All-purpose flour) sifted 2 Cups
-Makai ka atta (Maize flour) sifted 1 Cup
-Namak (Salt) 1 tsp or to taste
-Zeera (Cumin seeds) 1 tsp
-Ajwain (Carom seeds) ½ tsp
-Ghee (Clarified butter) melted 3 tbs
-Water 1 & ½ Cup or as required
-Anda (Egg) whisked
-Til (Sesame seeds) substitute Sev or Breadcrumbs
-Cooking oil for frying
Directions:
Prepare Potato Filling:
-In a bowl,add boiled potatoes & mash well with the help of masher.
-Add salt,red chilli crushed,coriander seeds,cumin powder,chicken powder,chaat masala,cornflour, fresh coriander,mix well & set aside.
Prepare Taco Dough:
-In a bowl,add all-purpose flour,maize flour,salt,cumin seeds,carom seeds & mix well.
-Add melted clarified butter & mix well until it crumbles.
-Gradually add water,mix well & knead until dough is formed.
-Grease with melted clarified butter,cover & let it rest for 30 minutes.
-Knead dough again until smooth.
-Cut the dough into two half,take one part,make a smooth ball,sprinkle dry flour & roll out with the help of rolling pin.
-With the help of round cutter (3.5 inch),cut into round shape.
-Prick with the help of fork & apply egg with the help of brush.
-On one side pf the dough,add prepared potato filling,flip & set the sides with spatula.
-Apply egg with the help of brush & coat with sesame seeds (makes 15-16).
Option # 1: Frying
-In a wok,heat cooking oil & fry taco samosa on low flame until golden & crispy.
Option # 1: Air fry
-Grease taco samosa with cooking oil & air fry in preheated air fryer at 180C for 18-20 minutes (flip after 10 minutes in between).
-Serve with chutney & sauce!
