AuthorYashodhara G.Delicious and quick! These easy tortilla samosas can be made ahead of time and frozen for a quick appetizer. Serve warm with chutneys or ketchup.
Delicious and quick! These easy tortilla samosas can be made ahead of time and frozen for a quick appetizer. Serve warm with chutneys or ketchup.
In a big bowl, combine all the samosa filling ingredients and mix. Taste and adjust the seasonings. Set aside.
Create the "glue" for the samosa exterior by combining the flour and water to make a smooth paste. Set aside.
Cut tortillas in half and heat on a frying pan to soften. Do not over do it.
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.
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.
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.
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
Directions
In a big bowl, combine all the samosa filling ingredients and mix. Taste and adjust the seasonings. Set aside.
Create the "glue" for the samosa exterior by combining the flour and water to make a smooth paste. Set aside.
Cut tortillas in half and heat on a frying pan to soften. Do not over do it.
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.
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.
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.
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.