Mexican Style Samosas

Ingredients

While the original Indian samosas are traditionally filled with spiced potatoes and peas, our Mexican adaptation incorporates a variety of Mexican ingredients and flavors. We have replaced the potato filling with a combination of black beans, corn, and bell peppers, seasoned with Mexican spices like cumin, chili powder, and oregano. The pastry shell remains crispy and golden, just like the original, but with a Mexican twist. We alse have the original recipe for Samosa, so you can check it out.

• 2 cups (240g) all-purpose flour 2 cups (240g) all-purpose flour
• 1/2 teaspoon salt 1/2 teaspoon salt
• 1/4 cup (60ml) vegetable oil 1/4 cup (60ml) vegetable oil
• 1/2 cup (120ml) water 1/2 cup (120ml) water
• 1 cup (170g) cooked black beans 1 cup (170g) cooked black beans
• 1 cup (150g) corn kernels 1 cup (150g) corn kernels
• 1/2 cup (75g) diced bell peppers (assorted colors) 1/2 cup (75g) diced bell peppers (assorted colors)
• 1 small onion, finely chopped 1 small onion, finely chopped
• 2 cloves garlic, minced 2 cloves garlic, minced
• 1 teaspoon ground cumin 1 teaspoon ground cumin
• 1 teaspoon chili powder 1 teaspoon chili powder
• 1/2 teaspoon dried oregano 1/2 teaspoon dried oregano
• Salt and pepper to taste Salt and pepper to taste
• Vegetable oil for frying Vegetable oil for frying

Nutrition

• Calories (kcal / KJ): 320 kcal / 1340 KJ
• Fat: 12g / 1.5g saturated
• Carbohydrates: 45g / 5g sugars
• Protein: 8g
• Fiber: 6g
• Salt: 0.8g

Preparation

1. 1.
   In a large mixing bowl, combine the flour and salt. Add the vegetable oil and mix until the mixture resembles coarse crumbs.
2. 2.
   Gradually add water and knead the dough until it becomes smooth and pliable. Cover the dough with a damp cloth and let it rest for 30 minutes.
3. 3.
   In a separate bowl, combine the black beans, corn, bell peppers, onion, garlic, cumin, chili powder, oregano, salt, and pepper. Mix well to combine all the flavors.
4. 4.
   Divide the dough into small balls and roll each ball into a thin circle.
5. 5.
   Place a spoonful of the filling mixture onto one half of the dough circle. Fold the other half over the filling to form a semi-circle. Press the edges firmly to seal the samosa.
6. 6.
   Heat vegetable oil in a deep pan or skillet over medium heat. Fry the samosas until they turn golden brown and crispy on all sides. Remove from the oil and drain on a paper towel.
7. 7.
   Serve the Mexican Style Samosas hot with your favorite salsa or guacamole.

Treat your ingredients with care...

• Black beans — If using canned black beans, make sure to rinse them thoroughly before using to remove excess sodium.
• Corn kernels — Fresh or frozen corn kernels can be used. If using frozen, thaw them before adding to the filling mixture.
• Bell peppers — Use a combination of different colored bell peppers for a visually appealing filling.

Tips & Tricks

• To make the samosas extra crispy, brush them with a little oil before baking instead of frying.
• Experiment with different fillings by adding ingredients like cheese, jalapenos, or diced tomatoes.
• Serve the samosas with a side of Mexican rice and a refreshing cucumber salad for a complete meal.

Serving advice

Serve the Mexican Style Samosas as an appetizer or snack. They are best enjoyed when hot and crispy.

Presentation advice

Arrange the samosas on a platter and garnish with fresh cilantro leaves. Serve with a side of salsa or guacamole for dipping.