Mexican Samosa | Mexican samosa recipe

Mexican samosa pinit

Samosa is a recipe that needs no introduction. “Crispy bundle of happiness“, everybody’s favorite, most loved Indian snack, kids and adults alike.

If somebody ask me, what would I like to have with Tea? I would answer, “Few samosa & old friends”

Friends + Chai + Samosa = Perfect Combo Ever ❤️

Samosas are so beloved to me that I love experimenting with them for new flavors. Other day, I came across Mexican samosa on a Mexican food blog and was inspired to make it with the Indian touch. OMG! They turned out so good that I have to share this with you guys.

So my today’s post is on the same Mexican samosa. Believe me, they are going to be so irresistible and mouth-watering that you just won’t be able to stop at one.

Mexican samosa is a Indo-Mexican recipe inspired by the authentic Indian samosas and it is absolutely full of flavors.

This is not a very quick recipe and may not get ready in a snap but every bite of this samosa is all worth the time and work you put in.

This step-by-step guide will help you to make the tastiest crispiest and flavorful samosas from scratch. I will also share all the tips and tricks to make the perfect samosas each time.

These samosas are ideal for parties, Ramadan iftars, evening chai or just any time of the day.

If you are a samosa lover, Do not miss this recipe. Delight yourself and others with the delectable pipping hot Mexican samosas. Beyond a doubt, these crispy triangles will steal your and your guest’s heart for sure.

Be ready to impress your loved ones. Give it a try. They are new in town!!!😁

What are we waiting for? Let’s begin!!!

How to make Mexican samosa?

For samosa dough

Ingredients:

  • 2 cups all-purpose flour
  • 5 tbsp. oil or ghee or butter
  • 1 tsp. salt
  • 3/4 cup water

Method:

Let us start the process with the preparation of samosa dough, which will eventually turn into samosa sheet or pastry.

In a bowl, add Maida/all-purpose flour, salt and ghee.

Combine or crumble the mixture very well for about 1 minute so that the butter gets completely incorporated in the flour and the color of the flour changes slightly. The texture of the flour should look like the bread crumbs.

Now add water to the flour mixture and form a firm, stiff dough. Make sure the dough is not soft because samosas that are made with soft dough are not crispy and they also tend to break while frying.

Cover the dough with a damp cloth and allow it to rest for 15-20 minutes. Resting the dough is also a very important step for the perfect texture of samosa.

If the dough is not rested well, we won’t get proper finish to the sheet and it may turn the samosas bubbly while frying.

For Mexican filling

Ingredients (Finely chopped):

  • 1/2 cup onion
  • 1/2 cup deseeded tomato
  • 1/2 cup capsicum
  • 1/2 cup red bell pepper
  • 1/2 cup Coriander leaves/Cilantro
  • 1/4 cup boiled/frozen corn kernels
  • 2 tsp. lemon juice
  • 1+1/2 tbsp. garlic
  • 1 tsp red chili powder
  • 1 tsp cumin powder
  • 1 tsp black pepper powder
  • 1 tsp dried oregano
  • 1 tsp salt
  • 250 grams/ 1 medium, minced chicken breast
  • 3 tbsp oil

Method:

Make veggie mixture: In a bowl, add onion, tomato, capsicum, red bell pepper, cilantro, corn kernels, lemon juice, mix well, and set aside.

In a pan, add oil and heat for 30 seconds. Now add, chopped garlic and sauté for 30 seconds.

Add Minced chicken, mix well and cook until the color of the chicken changes.

Add all the spices (Red chili powder, black pepper powder, oregano, cumin powder, and salt). Mix well and cook further for about 5 minutes.

Now add the prepared veggie mixture and sauté on high flame for another 2 minutes. Switch off the flame.

Allow it to cool. Do not cover the pan while the masala(filling) is cooling. Covering the pan will form the moisture in the pan and make the filling watery. The watery filling is one of the main reasons why samosa fails. We need absolutely dry yet moist filling for the samosas to turn out perfect.

Mexican samosa filling

Making Mexican samosa:

Kneed and smoothen the rested dough, roll it into a cylindrical shape and divide it in 20 equal balls.

Roll the each dough ball into think oval sheets and cut them in halves.

Note: Do not use any flour to roll the samosa sheet. If required, you may use a little bit of oil.

Note: Do not keep the other dough balls exposed to air. Keep it closed with a damp cloth while you are working on one.

Place half sheet on your palm and grease water on the edges. Hold the 2 ends of the sheet and form a cone as shown.

When cone is ready, stuff the samosa with the prepared Mexican filling. Make sure not to over fill the samosa.

Just fill 3/4th samosa cone and seal the open edges.

Now allow the Mexican samosas to rest for at least 15 minutes in the open air, so that water on the edges dry up and the samosas get sealed very well. Doing this will also prevent samosa from tearing while frying in oil.

Mexican samosa

For Frying

Heat the oil on the medium flame for 4-5 minutes, then reduce the flame to low and drop the samosas in oil one by one. Make sure you do not overcrowd the pan.

samosa frying

Fry the samosas till they turn golden brown, turning every 2 minutes. This should take anywhere between 12-15 minutes for one batch.

When golden brown, lift the samosas on ladle and place on the edge of the wok so that extra oil fall back in the wok. Place them on plate or cooling rack.

Serve hot as is or with your favorite dip. Enjoy!!!

Mexican Samosa

Why samosas turn oily?

  • If the samosa sheet is rolled too thin, it will break while frying, and the oil will enter the samosa, leaving the samosa oily.
  • Any holes in the samosa will make it absorb more oil, so sealing the samosa very well and allowing it to rest for at least 15 minutes before frying is very important. Resting the samosas before frying will allow the edges of samosas to stick properly, thereby preventing the oil to enter the samosa while frying.

How to keep samosa crispy for a long time?

  • Making firm and stiff dough for samosa sheets is very important for the resulting samosas to remain crispy for a longer time.
  • Take time to fry the samosas. Fry them on the low flame. If the samosas are fried on high flame, they may look golden and crispy at once but very quickly it will turn soggy because the sheet is not cooked through.
  • Do not cover the samosas while they are hot. Allow them to cool on a wire rack, this will prevent the building up of moisture and keep samosas crispy for longer.

Can I freeze Mexican samosa?

Of course!!! You can freeze these samosa before frying. They really happen to freeze well.

All you have to do is, make the samosas and line them on the plate or wax paper. Now flash freeze them till the samosas are hardened (40-50 minutes depending on the temperature of your freezer). This prevents the samosas from sticking to one another while freezing.

Now, transfer them in a zip lock bag or air tight container and you can freeze them up to 6 months.

How to fry frozen Mexican samosa?

  • Unlike the fresh samosas, frying frozen samosas will need the oil to be heated on high flame till it reaches 175 C, approximately.
  • Do not thaw or defrost the samosas before frying. Once the oil is heated up, carefully drop the frozen samosas in oil. Do not overcrowd the frying pan.
  • Keep turning the samosas frequently so that they cook and brown evenly.
  • After 2 minutes, turn down the flame to low and continue frying for another 5 minutes or until they turn golden brown.
  • Remove the samosas from the oil and place them on absorbent paper. Allow the samosas to cool on the cooling rack for the samosas to remain crispy for a longer time.

How to store and reheat Mexican samosa?

I commonly store the leftover samosas in an air-tight container and refrigerate. You may also wrap them in a cling wrap or seal them in the zip lock bag. They last for 3 days in the fridge.

Reheating the samosa can be easily done in a toaster grill oven. Line the samosas on the baking tray and place the tray in the center rack. Heat for 10 minutes on 1600 C. They will be as crispy as fresh.

Another way is to heat the samosa on the stovetop. Place a pan on the stove, lay samosas and cook each side for 5 minutes on low flame.

Samosas can be reheated in the microwave as well, but most surely it will turn soggy. If you are in a hurry, then you can heat them in the microwave on grill mode for 2 minutes, but this should be your last resort.

Can I bake these samosas?

Yes, you can bake them. Though baking is not the traditional way to cook samosas, it is definitely a heart-friendly and low-calorie option.

Follow the instructions below, to bake the samosas in grill/oven

  • Preheat the oven to 1600 C.
  • Place the samosas on the baking tray and brush them lightly with vegetable oil.
  • Place the baking tray with samosas in the oven and bake for about 1 hour, flipping them over once after 30 minutes.
  • Once the samosas are cooked and turned golden brown, remove them from the oven and allow them to sit for at least 3-4 minutes before serving.

How to make samosa in airfryer?

Making the samosas in the air fryer is one of the healthiest and fastest options out there because you can make them without using any oil and they will also be ready in minutes. Though it may not be the tastiest option to make, It will surely cut down a lot of calories.

Here is how you can make the samosas in air fryer

  • Preheat the air fryer to 2000 C.
  • Place the samosas in the air fryer basket. Do not overcrowd the basket and make sure to leave enough space in between the samosas.
  • Cook them for about 5 minutes on one side.
  • Open the air fryer and flip the samosas.
  • Cook for another 5 minutes on the other side.
  • Take them out of the air fryer carefully with a tong.
  • Allow the samosas to cool for 3-4 minutes and serve.

Why make samosa at home?

Homemade samosas are so much better than street samosa. At home, you can make them with fresh oil and with the oil of your choice in hygienic conditions. You may even choose to bake them or make them in the air fryer for it to be on the healthier side.

Street samosas/store-bought samosas are usually made in oil which are months old. Sometimes the stuffing is not at all appetizing or the pastry is not fried properly, which is not acceptable. They are to be made with patience, love, and care. So it is best to make the samosas at home.

Why my samosa has bubbles?

Following may be one of the reasons why your samosa has bubbles.

  • The dough of the samosa sheet is made with soft dough.
  • The dough is not kneaded well.
  • The dough of the samosa sheet is not rested for enough time.
  • Samosa is fried on a high flame.
Difficulty: Intermediate Prep Time 20 min Cook Time 15 min Rest Time 15 min Total Time 50 mins Servings: 20 Calories: 115 Best Season: Winter

Ingredients

For samosa dough

For Mexican filling

For Frying

Instructions

For samosa dough

  1. In a bowl, add maida/all purpose flour, salt and ghee.

  2. Combine or crumble the mixture very well for about 1 minute so that the butter gets completely incorporated in the flour and the color of the flour changes slightly. The texture of the flour should look like the bread crumbs.

  3. Now add water to the flour mixture and form a firm and stiff dough. Make sure the dough is not soft because samosas made with soft dough are not crispy and they also break while frying.

  4. Cover the dough with a damp cloth and allow it to rest for 15-20 minutes

For Mexican filling

  1. Make veggie mixture: In a bowl, add onion, tomato, capsicum, red bell pepper, cilantro, corn kernels, lemon juice, mix well, and set aside.

  2. In a pan, add oil and heat for 30 seconds. Now add, chopped garlic and sauté for 30 seconds.

  3. Add Minced chicken, mix and cook until the color changes.

  4. Add all the spices (Red chili powder, black pepper powder, oregano, cumin powder, and salt). Mix well for about 5 minutes.

  5. Now add the prepared veggie mixture and sauté on high flame for another 2 minutes. Switch off the flame and allow it to cool without covering the lid.

For making samosa

  1. Kneed and smoothen the rested dough, roll it into a cylindrical shape and divide it in 20 equal balls.

  2. Roll the each dough ball into think oval sheets and cut them in halves.

  3. Place half sheet on your palm and grease water on the edges. Hold the 2 ends of the sheet and form a cone as shown.

  4. When cone is ready, stuff the 3/4rth samosa cone with the prepared Mexican filling. Make sure to not over fill the samosa. Seal the open edges.

  5. Now allow the samosas to rest for at least 15 minutes in the open plate, so that water on the edges dry up and the samosas get sealed very well.

For Frying

  1. Heat the oil on the medium flame for 4-5 minutes, then reduce the flame to low and drop the samosas in oil one by one. Do not overcrowd the pan.

  2. Fry the samosas till they turn golden brown, turning every 2 minutes. This should take anywhere between 12-15 minutes for one batch.

  3. When golden brown, lift the samosas on ladle and place on the edge of the wok so that extra oil fall back in the wok. Place them on plate or cooling rack.

  4. Serve hot as is or with your favorite dip. Enjoy!!!

Keywords: Mexican samosa, Mexican samosa recipe, how to make Mexican samosa

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