I’m excited to share a unique recipe that combines the bold flavors of Mexican and Indian cuisines in a simple yet delicious way. My Vegan Taco Samosa Chaat brings together the savory goodness of tacos with the satisfying crispness of samosas, all topped off with zesty chaat toppings. The perfect flavor layering will make you and your close ones go back for more.
Inspiration Behind Vegan Taco Samosa Chaat
The idea for this dish came from a desire to explore the fusion of diverse flavors and textures from different culinary traditions. By combining elements of Mexican and Indian cuisines, we aim to introduce you to a new and exciting dish to try in your kitchen. It’s about pushing the boundaries and discovering delightful combinations that might surprise your palate. This Vegan Chipotle Burrito Bowl follows a similar concept!
Ingredients and substitutes
Before we get started, it’s essential to note that the success of this recipe often depends on choosing the right type of ingredients. Here’s a comprehensive list of what you’ll need:
Vegan Taco Meat:
Firm Tofu (Best Choice): Opt for firm tofu rather than soft or silken varieties. It holds its shape better and absorbs flavors well.
Substitute: If tofu isn’t available, consider using tempeh as an alternative.
Walnuts: These provide a rich, meaty texture to the taco filling.
Substitute: If you have nut allergies, you can replace walnuts with sunflower seeds or textured vegetable protein (TVP).
Samosa Dough:
All-Purpose Flour (Best Choice): Standard all-purpose flour works best for achieving a crisp samosa shell.
Substitute: If needed, you can use whole wheat flour for a healthier option, but it will result in a slightly different texture.
Olive Oil: A neutral-flavored vegetable oil is ideal for the dough.
Examples: Rapeseed oil, peanut oil, or canola oil can be used.
Carrom Seeds/Ajwain: This spice gives the samosa shell a depth of flavor and savoriness.
Substitute: You can substitute this with roasted cumin seeds or skip it completely.
Chaat Topping:
Plant-based Yogurt: I used soy yogurt here.
Substitute: You can use almond yogurt, cashew yogurt or any other plant-based alternative available to you.
Pico de Gallo: This is a Mexican condiment traditionally made from chopped tomato, onion, and serrano peppers, with salt, lime juice, and cilantro.
Substitute: You can choose to leave it out if you don’t want to make it but the chaat won’t be the same 😉
Chopped veggies: I used Crunchy onions, tomatoes, avocados.
Boiled potatoes:
Substitute: You can choose to use cooked kidney beans, white beans or just skip it out.
How to make Taco Samosa Chaat?
Preparing Delicious Vegan Taco Meat: The highlight of the recipe is the Vegan Taco Meat, and choosing the right ingredients is crucial. You can easily whip it up by following the instructions in the recipe card. Remember to use firm tofu for its superior texture and flavor-absorbing qualities.
Making the Samosa Dough: Creating the perfect samosa shell begins with the dough. I recommend following the steps provided in our Easy Samosa Recipe for a simple and reliable dough. Using all-purpose flour is the key to achieving a crisp and flaky texture.
Topping the Samosa Chaat: Top the Vegan Taco Samosa Chaat with Boiled potato cubes, Avocados, mint coriander chutney, Pico de Gallo, tamarind chutney, a sprinkle of red chilli powder, finely chopped onions, and chopped coriander.
Share this unique dish with your loved ones, and don’t hesitate to customize it to suit your preferences. Don’t forget to tag @beextravegant if you make it! Enjoy!
Try other Indian street food recipes from the blog:
My Vegan Taco Samosa Chaat brings together the savory goodness of tacos with the satisfying crispness of samosas, all topped off with zesty chaat toppings. The perfect flavor layering will make you and your close ones go back for more.
Add walnuts to the food processor and process into crumbles.
Mash the tofu with a fork or a vegetable masher. Add the crushed walnuts and crumbled tofu to a large bowl and toss.
Add the garlic powder, vegan chicken seasoning, cumin, paprika, oregano, cayenne pepper, olive oil, soy sauce, maple syrup and tomato paste to a smaller bowl or sauce cup and whisk into a thick sauce.
Pour the sauce in with the tofu and walnut mix and toss until everything is coated in the sauce.
Transfer to a parchment-lined or silicone sheet-lined baking tray and spread out evenly across the tray.
Bake in the oven for 35 minutes, bring it out at the 15-minute mark to give it a stir, and place it back in.
Samosa Dough:
In a large bowl, mix together flour, salt, and ajwain/carrom seeds.
Then add the oil slowly and incorporate that into the flour by mixing and rubbing the mix between your hands. The flour should be well coated with oil and when you press the crumbly flour mix between your fingers, it should hold together.
Gradually add water a few tbsp at a time, adding more if required, and mix it well until you form a stiff dough.
Shaping the samosas:
Preheat the oven to 200°C/400°F.
Divide the dough into 12-16 equal parts and roll the dough into an oval shape, cut it horizontally, dividing it into 2 equal parts using a dough divider.
Fold the straight edge and seal to form a cone. Now stuff 2 tsp of the taco samosa filling into the cone. Bring the bottom of the wrapper to the top, fold the excess dough in the middle, and seal the samosa tight by firmly pressing it between your fingers.
Place the shaped samosas on a lined baking tray and bake for 30 minutes or until golden brown.
Samosa is now ready to be enjoyed with mint-cilantro chutney and tamarind chutney or go on to make the Taco Samosa Chaat.
Taco Samosa Chaat:
Place the samosa on a plate and gently crush it.
Top with swirls of plant-based yogurt, mint cilantro chutney, pico de Gallo, chopped avocados, boiled potato cubes, chopped onions and tomato, tamarind chutney, a sprinkle of chaat masala.
Serve immediately!
Notes
Store the leftovers separately in air-tight containers in the fridge for up to 3 days.
View Comments
I made this taco meat and it is seriously so good! I'm making this all the time now for my wraps and such. Great recipe!