Call it Samosa, Sambusak, Sanbuse, Singara, Samas, or any other variation used in central Asia and the Indian subcontinent, this delightful snack is everyone’s favorite. So here’s my version of fusion tex-mex Black Beans Samosa recipe.
I am never be bored of Mexican food. It is flavorful, easy to make, and most important spices and herbs used in Mexican cuisine overlap Indian flavor profile. After hunting down black beans for long, I finally got my hands on local black beans, which are black beans, and didn’t have to use the expensive, imported canned ones.
The local name for black beans here in Maharashtra, India is Kala Ghevda. Where Kala is Black and Ghevda is a general term used for some green beans categories in Maharashtra. Just make sure you are not sold Kala Vatana – which is spherical – compared to Kala Ghevda which closer to the shape of Lobia or Black Eyed beans. Well, I am just glad I found this out. Of course, you can use the canned version too. It will save you some time and you wouldn’t have to plan in advance to make this flavor packed fried dumplings.
Black Beans Samosa Ingredients
30 Samosa Patti or Pastry Sheets
2 Cups cooked Black Beans
1 Cup Corn kernels
1 Medium Onion
1 Tbsp Oil
1 tsp Cumin powder
1 tsp Chipotle Chili powder
2-3 Garlic cloves, shredded
Salt to taste
Oil for frying
How to Make Black Beans Samosa Stuffing
1. Soak black beans overnight and pressure cook for 20 min.
2. Let the beans cool down completely. Alternatively, you can use the canned black beans.
3. Heat the oil in a wok and add chopped onions
4. Saute for a couple of minutes and then add the garlic and chili powder
5. Mix in the black beans and corn and heat for a couple of minutes
6. Add the cumin powder and heat until most of the moisture is gone
How to Make Black Beans Samosa
1. Thaw the Samosa patti packet for 30 minutes
2. Follow the patti folding intructions of the packet to form a cone
3. Fill a spoonful of samosa mixture to the cone and close the samosa. You can make 10-15 of these and then fry them together
4. Heat the oil and deep fry until golden brown
Serving Suggestion: Serve with a queso cheese dip or hot sauce.
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