How to make Mexican Samosa-SK Khazana -
These samosas are very tasty and you can bake them for a healthier option
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 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
Method
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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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 www.sanjeevkapoor.com 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.
