How to Make Samosas With Tortillas

Tortilla samosas are typically larger than other variations.

Samosas are a stuffed pastry appetizer served across South and Central Asia. A samosa is typically triangular and contains meat or vegetable filling. The breaded exterior can be homemade dough, wonton wrappers or even tortillas. Making samosas with tortillas simplifies the recipe, as tortillas are precooked and easy to use. Tortilla samosas will have a noticeable bready flavor, different from those made with wonton wrappers or dough. To make samosas with tortillas, you need approximately 25 minutes.

Things You'll Need

• Vegetable oil
• Skillet
• 1 tsp. mustard seeds
• Wooden spoon
• 1/2 cup diced white onion
• 1/2 cup diced green bell peppers
• Three medium potatoes, cooked, peeled and mashed
• One carrot, cooked, peeled and sliced
• 3 tbsp. fresh coriander leaves, chopped
• Water
• 1/2 tsp. turmeric powder
• 1/2 tsp. salt
• Five flour tortillas
• Sharp knife
• 2 tbsp. flour
• Small bowl
• Spoon
• Deep skillet
• Paper towels

Instructions

1. Pour 2 tbsp. vegetable oil into a skillet and place over high heat. Add the mustard seeds and stir continuously for one minute with a wooden spoon.

2. Add the onion and green bell peppers to the skillet, and stir until the onions are translucent. Add the potatoes, carrot and coriander to the skillet and blend with the wooden spoon.

3. Pour the water, turmeric and salt into the skillet. Stir to blend and reduce heat to medium. Leave to cook for five minutes. Remove from heat and set the samosa filling aside.

4. Cut the tortillas in half with a sharp knife and microwave the pieces for 15 seconds. Combine the flour and 1 tbsp. water in a small bowl. Stir to blend the adhesive.

5. Make a cone shape with one half-tortilla and seal the edges with a small amount of the adhesive. Hold for 10 seconds to allow the adhesive to dry.

6. Spoon the samosa filling into the tortilla cone, filling it three-quarters full. Fold the top of the tortilla cone over the opening and seal with the adhesive. The samosa should now look like a plump, triangle-shaped dumpling.

7. Make cones with the rest of the half-tortillas, fill and seal into their dumpling shape.

8. Pour three inches of vegetable oil into a deep skillet and place over medium-high heat for five minutes. Add the sealed tortillas to the oil, two at a time, and cook until they turn golden brown. Remove and set on paper towels to cool for five minutes.

   Serve while hot.

Tips & Warnings

• Depending on the size of tortillas you purchase, you may need more or less of the samosa filling.

References

• "Asian Dumplings"; Andrea Nguyen and Penny De Los Santos; 2009
• "The Asian Grandmothers Cookbook: Home Cooking from Asian American Kitchens"; Patricia Tanumihardja and Lara Ferroni; 2009