Mexican Samosa-SK Khazana

Ingredients list for Mexican Samosa-SK Khazana

• 2 tablespoons Red capsicum chopped
• 2 tablespoons Yellow capsicum chopped
• 3 tablespoons Sweet corn kernels boiled
• 1/2 cup Red kidney beans (rajma) boiled and mashed
• 1 tablespoon Oil
• 1/2 teaspoon Red chilli powder
• 1 to cook Jain Mexican sauce
• to taste Salt
• a pinch Dried oregano
• 1/2 teaspoon Red chilli flakesq
• 1 tablespoon Fresh coriander leaves chopped
• for greasing Ghee
• for dusting Whole wheat flour (atta)
• as required Whole wheat flour (atta) slurry
• to deep fry Oil
• to serve Green chutney
• Dough
• 1/4 cup Whole wheat flour (atta)
• 1/4 cup Maize flour (makai ka atta)
• to taste Salt
• 1/2 teaspoon Carom seeds (ajwain)
• 1 teaspoon Ghee

Method

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.
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.
3. Remove from heat and transfer into a bowl.
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.
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.
6. Heat a non-stick tawa. Place each roti on it and cook, turning sides, for 2-3 minutes. Remove from heat.
7. Separate the layers of the rotis, cut into half, shape into cones and seal using wheat flour slurry.
8. Stuff each cone with kidney beans mixture, apply slurry on the edges and shape into samosas.
9. Heat sufficient oil in a kadai. Deep-fry the samosas till golden brown and crisp. Drain on absorbent paper.
10. Serve immediately with green chutney.