How to make Mexican Samosa-SK Khazana -

These samosas are very tasty and you can bake them for a healthier option

Sanjeev Kapoor

This is a Sanjeev Kapoor exclusive recipe.

Main Ingredients : Red capsicum (लाल शिमला मिर्च ), Yellow capsicum (पीली शिमला मिर्च )

Cuisine : Fusion

Course : Snacks and Starters

For more recipes related to Mexican Samosa-SK Khazana checkout Veggie Quesadillas-SK Khazana. You can also find more Snacks and Starters recipes like Tali Machchi Masala Scrambled Egg Sliders Thepla Tacos Arbi Seekh Kabab

Mexican Samosa-SK Khazana

Mexican Samosa-SK Khazana Recipe Card


Hindi: shimla mirch
The capital city of Himachal Pradesh in India, Shimla has many farms of capsicum. Hence, the Hindi name. Besides this, though not loved by all, this veggie is the most essential whenever you plan to dish-up an Indo-Chinese recipe. Stuff them up with cheese, beans, other veggies or meats or just make a simple sabzi, it will surely add that exciting crisp to your creations!

Prep Time : 26-30 minutes

Cook time : 26-30 minutes

Serve : 4

Level Of Cooking : Moderate

Taste : Spicy

Ingredients for Mexican Samosa-SK Khazana Recipe

  • Red capsicum chopped 2 tablespoons

  • Yellow capsicum chopped 2 tablespoons

  • Sweet corn kernels boiled 3 tablespoons

  • Red kidney beans (rajma) boiled and mashed 1/2 cup

  • Oil 1 tablespoon

  • Red chilli powder 1/2 teaspoon

  • Jain Mexican sauce 1 to cook

  • Salt to taste

  • Dried oregano a pinch

  • Red chilli flakesq 1/2 teaspoon

  • Fresh coriander leaves chopped 1 tablespoon

  • Ghee for greasing

  • Whole wheat flour (atta) for dusting

  • Whole wheat flour (atta) slurry as required

  • Oil to deep fry

  • Green chutney to serve

  • Dough

  • Whole wheat flour (atta) 1/4 cup

  • Maize flour (makai ka atta) 1/4 cup

  • Salt to taste

  • Carom seeds (ajwain) 1/2 teaspoon

  • Ghee 1 teaspoon


Step 1

Heat oil in a non-stick pan. Add red and yellow capsicum and sauté for a few seconds. Add corn kernels and kidney beans and mix well.

Step 2

Add chilli powder, Jain Mexican sauce, salt, dried oregano, chilli flakes, a little water and coriander leaves, mix well and cook for a minute.

Step 3

Remove from heat and transfer into a bowl.

Step 4

To make the dough, mix together wheat flour, maize flour, salt, carom seeds and ghee in a bowl and knead into a soft dough with sufficient warm water.

Step 5

Divide the dough into equal portions. Apply some ghee on each portion, dust with some wheat flour, place one portion on top of another and roll out into thin rotis.

Step 6

Heat a non-stick tawa. Place each roti on it and cook, turning sides, for 2-3 minutes. Remove from heat.

Step 7

Separate the layers of the rotis, cut into half, shape into cones and seal using wheat flour slurry.

Step 8

Stuff each cone with kidney beans mixture, apply slurry on the edges and shape into samosas.

Step 9

Heat sufficient oil in a kadai. Deep-fry the samosas till golden brown and crisp. Drain on absorbent paper.

Step 10

Serve immediately with green chutney.

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MasterChef Sanjeev Kapoor

Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.