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Tex Mex Samosas

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I don’t know about you…but I am a huge fan of fusion food. I love taking the best of two different types of food and smashing them together.

Let’s talk samosas. They are available everywhere on the Indian subcontinent. I decided to reimagine my favorite Indian snack food – samosas and reimagine them to include tex mex flavors.

Ingredients for Dough

  • 2 Cups Chickpea flour
  • 2 tablespoons vegetable oil
  • 1/4 cup water
  • 1 tablespoon of salt
  • 1 rolling pin

Ingredients for Filling

  • 2 diced hatch chilies from Melissa’s Produce
  • 1 cup of corn
  • 1 diced medium red onion
  • 2 tablespoons of taco seasoning
  • 1 teaspoon of crushed cumin
  • 1 teaspoon salt
  • 1 teaspoon pepper
  • pinch of cumin seeds
  • pinch of mustard seeds
  • 1 teaspoon turmeric
  • 1 teaspoon kasmiri red chili powder
  • 1/2 teaspoon of sugar (if corn is not sweet)
  • 4 cheddar cheese sticks
  • 1 cup shredded mexican cheese

Directions to prepare:

  • Get the dough ready before prepping your filling. Mix all of the dough ingredients and work the dough. Keep folding it until it is a ball. This should take ~ 5 minutes. Once it is in a dough form, let it rest. At least for 20 minutes.
  • Take 2 tablespoons of oil in a pan – add the cumin seeds and mustard seeds. Let this cook for about a minute or until you start to hear them burst. Then Add the onions and all of the spices. Keep stirring onions until they are starting to become translucent. Then add corn and hatch chilies. This should take 15-20 minutes to cook on medium heat. Once you have cut the heat and it has cooled mix in 1 cup of shredded mexican cheese.
  • Go back to your dough – it should be ready to work. Pinch off portions of the dough that are about 1 tablespoon size. Roll into a ball with your palms so that it is smooth. Then flatten and roll out into a circle. Cut the circle in half so that you have two corners. Roll the corners over each other so that you have a small envelope or funnel. Picture below (with filling). Take a little bit of water to seal the crease of the two sides together. Add a teaspoon of filling in the bottom and then cut off a piece of cheese from the sticks and add in the funnel. The fill in the rest.
Stuffed samosa in process of closing the top flap.
  • There should be a bit of a top flap to the funnel – you can attach the two sides to create the top. Use water to put them together. You should be able to make 25-30 samosas
  • Continue with the other piece that was cut from the original ball and crease and stuff accordingly.
  • You have the choice of frying or baking.
  • For frying instructions – first of all be careful! In a deep pot place approximately 1/2 cup of oil and heat it. You can test if it is ready by breaking off a piece of the samosa. If it floats in the pot the oil is ready. If it takes a while to come up to the top keep heating for 2 more minutes
  • For baking – set oven to 425 for 20 mins if fresh and 30 minutes if frozen for later.
The finish product using fry method

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