Easy Tortilla Samosas

Delicious and quick! These easy tortilla samosas are made with store-bought tortillas. Make ahead of time and freeze for a quick appetizer. Serve warm with chutneys or ketchup.

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Yields24 Servings

Samosa Filling
 5 medium potatoes (about 6 cups) - boiled and cubed, peeling optional
 2 tbsp fresh ginger - peeled and chopped
 2 fresh green chillies, or jalapeños (hari mirch) - chopped
 1 ½ cups frozen peas (optional)
 3 tbsp fresh cilantro (dhania) - chopped
 ½ tsp red chile powder (lal mirch)
 2 tsp mango powder (amchoor)
 1 tsp garam masala
 2 tsp salt, or to taste
Samosa "Dough"
 12 small flour tortillas
 3 tbsp all-purpose flour
 4 tbsp water
 oil for deep-frying

1

In a big bowl, combine all the samosa filling ingredients and mix. Taste and adjust the seasonings. Set aside.

2

Create the "glue" for the samosa exterior by combining the flour and water to make a smooth paste. Set aside.

3

Cut tortillas in half and heat on a frying pan to soften. Do not over do it.

4

Apply the "glue" around all the edges (half circle and straight edge). Manipulate it into a cone shape by folding in the middle of the straight side. Then overlap a little to stick the edge together by pressing between the fingers.

5

Spoon filling into each cone. Press the edges together (mouth of the cone) making sure the previous seam is in the middle of the cone and edges seal properly. Apply "glue" to close the last side.

6

Deep-fry samosas at medium heat until golden brown (about 15-20 minutes), flipping them a couple of times. 10-12 samosas can be fried at a time depending upon the size of the pan.

7

Samosas should fluff up upon frying. Make sure both sides are golden. Remove samosas from the oil using a skimmer and place onto a paper-towel lined platter.

Ingredients

Samosa Filling
 5 medium potatoes (about 6 cups) - boiled and cubed, peeling optional
 2 tbsp fresh ginger - peeled and chopped
 2 fresh green chillies, or jalapeños (hari mirch) - chopped
 1 ½ cups frozen peas (optional)
 3 tbsp fresh cilantro (dhania) - chopped
 ½ tsp red chile powder (lal mirch)
 2 tsp mango powder (amchoor)
 1 tsp garam masala
 2 tsp salt, or to taste
Samosa "Dough"
 12 small flour tortillas
 3 tbsp all-purpose flour
 4 tbsp water
 oil for deep-frying

Directions

1

In a big bowl, combine all the samosa filling ingredients and mix. Taste and adjust the seasonings. Set aside.

2

Create the "glue" for the samosa exterior by combining the flour and water to make a smooth paste. Set aside.

3

Cut tortillas in half and heat on a frying pan to soften. Do not over do it.

4

Apply the "glue" around all the edges (half circle and straight edge). Manipulate it into a cone shape by folding in the middle of the straight side. Then overlap a little to stick the edge together by pressing between the fingers.

5

Spoon filling into each cone. Press the edges together (mouth of the cone) making sure the previous seam is in the middle of the cone and edges seal properly. Apply "glue" to close the last side.

6

Deep-fry samosas at medium heat until golden brown (about 15-20 minutes), flipping them a couple of times. 10-12 samosas can be fried at a time depending upon the size of the pan.

7

Samosas should fluff up upon frying. Make sure both sides are golden. Remove samosas from the oil using a skimmer and place onto a paper-towel lined platter.

Easy Tortilla Samosas

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