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Vegan Taco Samosa Chaat served on a plate with taco samosas on the back. front shot.

Vegan Taco Samosa Chaat - A Mexican Indian Fusion

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.
5 from 1 vote
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Prep Time 30 minutes
Cook Time 1 hour 10 minutes
Total Time 1 hour 40 minutes
Course Dinner, Snack, Snacks, Street food
Cuisine Indian, Indian Street Food, Mexican
Servings 7 Servings

Ingredients
  

Samosa Dough:

  • 2 cups All purpose flour
  • 2 tbsp olive oil
  • 1 tsp salt
  • ½ tsp Ajwain/Carrom seeds

Vegan Taco Meat:

  • 1 block firm tofu
  • 2 cups walnuts
  • 2 tbsp dark soy sauce
  • 2 tbsp tomato paste
  • ½ tsp veg chicken seasoning sub with mushroom seasoning
  • 1 tsp garlic powder
  • ½ tsp cayenne
  • 1 tsp maple syrup
  • 1 tsp Oregano
  • 1 tbsp Olive oil
  • 1 tsp paprika
  • 1 tsp water

Chaat Toppings:

  • Tamarind Chutney
  • Mint Cilantro Chutney
  • ½ onion
  • 1 tomato
  • ½ cup soy yogurt
  • 1 tsp chaat masala

Instructions
 

Taco ‘Meat’:

  • Preheat the oven to 350°F/180°C.
  • 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.
Keyword Samosa chaat, Taco samosa chaat, Vegan taco, Vegan taco samosa
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