Prep.20 min., Cooking time 10 min., Yield 12 Samosa
For Outer Layer :
Maize Flour / Cron Flour ½ cup
Refined White Wheat Flour (Maida) ½ cup
Chilli Flakes (Crushed Dry Red Chilli) 1 ts
Oil 1 to 2 ts
Salt to tast
Oil 1 tbsp
Onion small chopped 1
Chilli-Garlic Paste 1tbsp
Mexican Seasoning 1 ts
Rajma (Red Kidney Beans) 1 cup
Corn ¼ cup
Ketchup 1 tbsp
Lemon ½ pc
Fresh Coriander Leaves 1 tbsp
For Outer Layer:
Mix Maize Flour, Refined White Wheat Flour (Maida) and Salt. Add 1 or 2 ts oil and mix. Knead the dough keep adding water slowly. Leave it to rest for at least 10 to 15 minutes. Roll thin chapatti and semi-roast on low-medium flame. Cut all chapatti from the middle into two pieces. Wrap all pieces in a wet cloth.
Soak Red Kidney Beans for 10-12 hours.
Boil Red Kidney Beans and Corn. Remove excess water using strainer or sieve.
Heat 1tbsp of oil in a pan. Add small chopped onion and cook it until soften. Add Chilli-Garlic Paste and boiled Red Kidney Beans and Corn. Mix well. Add Mexican Seasoning. Mix well. Add ketchup and mix well. Remove the pan from the flame. Sprinkle Lemon Juice, Fresh Coriander Leaves and Cheese cubes. Mix well.
Take 2 or 3 ts of Refined White Wheat Flour in a small bowl. Add little water it to make it like paste.
Get 1 piece of chapatti, put 1 or 2 ts of stuffing in the middle and wrap in triangular shape. Make sure to take at least 1 Cheese cube in 1 Samosa stuffing. Use Flour paste to stick the border of chapatti. Prepare all samosa. Then, deep fry them to brownish if you like crispy, if you like soft, deep fry to light brownish.
Serve with Salsa Sauce.
Be careful. Inside will be hotter than outside. It may cause burning sensation on tounge.
Enjoy Mexican Samosa.