Tortilla Samosa

Published On November 19, 2016
In Article
By Heena Bharat
0 comments

Prep Time
15 minutes
Cook Time
10 minutes
Difficulty Level
Advanced

Ingredients

Ready made Tortillas - 2 sheets
Boiled and mashed potatoes - 1 cup (i have taken 4 medium sized potatoes)
Fresh/ frozen peas - 1/4th cup
Chopped coriander leaves - 1/4th cup
Chopped mint leaves - 1/4th cup
Chopped green chilies - 1
Salt to taste
Red chili powder - 3/4th tablespoon
Cumin powder - 3/4th tablespoon
Amchur/ Dry mango powder - 3/4 tablespoon
Saunf/ fennel seeds - 1/2 tablespoon
Garam masala - 1/2 tablespoon
All purpose flour/ Maida - 1 tablespoon
Water - 1 tablespoon to make a thick paste of maida
Oil as required for frying samosas

Instructions

Heat oil in a pan on medium flame.
Now add potatoes, peas, and all dry masalas (cumin, garam masala, amchur, saunf, and rec chili powder).
Saute the mixture for 5 minutes and add chopped coriander and mint leaves to it.
Switch off the flame now and let the mixture cool down completely for another 5 minutes. Stuffing masala for samosa is ready.
Mix maida and water in a small bowl to make a thick paste.
Take 1 tortilla and cut it in 2 parts from middle.
Now fold 1 part of tortilla in samosa shape and join the ends with the maida and water paste.
Fill the tortillas with the stuffed masala and seal the ends by applying maida and water paste to all sides.
Meanwhile heat enough oil in a pan and deep fry the samosas from both the sides on low medium heat. Make sure the stuffing should not come out while frying.
Serve these "Tortilla Samosas" with mint, coriander chatney or tomato ketchup.

Servings : 2
Ready in : 25 minutes
Recipe Type : Snacks

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Heena Bharat

Good food creates good memories and can win many hearts. Though basic cooking started in my Mumbai days, but being in Germany for few years, I started missing all Indian food especially street food. This has made me trying new and new dishes at home and even during the lockdown period in india, it has proved to be the need of the hour!!