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Prep time
45 minutes
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Cook time
25 minutes
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Serves
24
Author Notes
This recipe is my lazy version of traditional Indian Samosa. There is nothing wrong with using shortcuts to satisfy those food cravings without spending hours in the kitchen ;). Instead of making the Samosa wraps from scratch, I like to use Uncooked Tortillas. Tastes phenomenal with Green Cilantro Chutney. Traditional Potatoes and Peas stuffing with the twist of Tortilla.
Potatoes and Peas stuffed samosas are very famous and can be found in every other corner of India throughout the year. While the minced meat Samosas are usually sold occasionally. Minced meat Samosas are available during the Muslim holy month of fasting “Ramadan”. Minced meat and Potatoes & Peas Samosas are a staple in India. However, with the new generation wanting to experiment with new flavors, Indians have diverted into using much different stuffing for Samosas now. I remember having Indo-Chinese Samosa, Lentil Samosa, and Cheese Samosas during my college years. —FeastwithSafiya
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Ingredients
- For Potato and Peas Stuffing
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8-10
Boiled medium gold Potatoes
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12 pieces
Uncooked Tortillas, Preferably TortillaLand
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1 cup
Green Peas
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1 -1/2 teaspoons
Cumin Seeds
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1/2 cup
Chopped Cilantro
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1 tablespoon
Diced Green Chili, Preferably mild Indian chili or Serano, seeds removed
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1/2 teaspoon
Red chili powder
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1 teaspoon
Coriander Powder
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1/2 teaspoon
Turmeric
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1/2 teaspoon
Chaat Masala
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1/4 teaspoon
Garam Masala
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1 teaspoon
Salt or to taste
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Oil for frying
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2 tablespoons
Oil
- For Sealing the Samosa
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3/4 cup
Water
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2 tablespoons
Flour
Directions
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Peel and mash the potatoes slightly in a large prep bowl. Now add green peas, cilantro, green chili, red chili powder, coriander powder, chaat masala, garam masala, and salt to taste. Mix it well using your hand.
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Heat oil in a large skillet on medium heat. Add cumin seeds. Once the seeds start to change the color or pop add Potato mixture. Cook for 2 minutes while mixing gently.
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Heat water and flour in a small saucepan while whisking continuously until thick. Set it aside to cool.
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Cut the round uncooked tortilla in halves.
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Apply the flour sealer with a brush or finger on one side of the half tortilla and fold it into a cone-like shape.
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Fill in the stuffing 3/4 of the cone and seal it from the top. Apply sealer as needed. Repeat the step for the rest of the Samosa.
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Heat oil on low-medium heat. Fry the Samosa until golden and crispy on both sides.
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Enjoy with Green Cilantro Chutney or Tamarind Chutney and a large cup of Chai.
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