Fajita Tortilla Samosa

Fajita Tortilla Samosa

 

Servings - 2 - 3

 

INGREDIENTS

Paprika - 1/2 teaspoon

Red chili - 1/2 teaspoon

Garlic powder - 1/4 teaspoon

Salt - 1 teaspoon

Cumin powder - 1/2 teaspoon

Black pepper - 1/4 teaspoon

Powdered sugar - 1/4 teaspoon

Oil - 2 tablespoons

Onions - 40 grams

Carrots - 50 grams

Bell pepper - 225 grams

Paneer - 95 grams

Pizza & pasta sauce - 40 grams

All purpose flour - 30 grams

Water - 60 milliliters

Tortilla

Butter - for brushing

Coriander - 10 grams

Mint - 10 grams

Cashews - 15 grams

Ginger - 1 1/2 teaspoons

Green chili - 1

Cumin - 1 teaspoon

Salt - 1/2 teaspoon

Powdered sugar - 1/2 teaspoon

Dry mango powder - 1/2 teaspoon

Lemon juice - 2 teaspoons

Water - 50 milliliters

 

PREPARATION

  1. In a bowl, add 1/2 teaspoon paprika, 1/2 teaspoon red chili, 1/4 teaspoon garlic powder, 1 teaspoon salt, 1/2 teaspoon cumin powder, 1/4 teaspoon black pepper, 1/4 teaspoon powdered sugar and mix it well. Keep aside.
  2. Heat 2 tablespoons oil in a pan, add 40 grams onions and fry till translucent or until it turns golden brow in color.
  3. Then, add 50 grams carrots, 225 grams bell pepper and mix it well.
  4. Cook for 8 - 10 minutes on medium heat.
  5. Add the prepared seasoning and mix it well.
  6. Now, add 95 grams paneer and mix it again.
  7. Cook for 5 - 7 minutes on medium heat.
  8. Add 40 grams pizza & pasta sauce and mix it well.
  9. Cook for another 3 - 5 minutes on medium heat.
  10. Remove it from heat and keep aside.
  11. In a bowl, add 30 grams all purpose flour, 60 milliliters water and mix it well to make a thick batter. Keep aside.
  12. Take a tortilla and cut it into half.
  13. Brush the sides with all purpose flour paste.
  14. Now, make a cone of it.
  15. Fill it with prepared stuffing and seal the edges properly.
  16. Place it on a baking tray.
  17. Brush it with butter.
  18. Preheat the oven to 350°F/180°C. Bake for about 10 - 12 minutes or until it turns golden brown in color.
  19. Remove it from oven and keep aside.
  20. In a blender, add 10 grams coriander, 10 grams mint, 15 grams cashews, 1 1/2 teaspoons ginger, 1 green chili, 1 teaspoon cumin, 1/2 teaspoon salt, 1/2 teaspoon powdered sugar, 1/2 teaspoon dry mango powder, 2 teaspoons lemon juice, 50 milliliters water and blend it into a paste.
  21. Serve with prepared samosa.