Wrap and Bake Samosas
Ingredients
- 4 cups of Yukon gold potatoes diced into 1/3 inch cubes
- 1 cup frozen peas
- 1 tbl oil
- 2 tsp mustard seeds
- 2 tsp cumin seeds
- 1/2 tsp turmeric
- 1 tsp chili powder
- 1 garlic clove minced
- 1/2 inch grated ginger
- 1 tbl finely chopped cilantro
- 1/2 tsp of Garam Masala
- 8 count 10 in flour tortillas
- 3 tbl flour mixed with equal parts water for flour paste
Preparation
Cover potatoes with water in a saucepan, bring to a boil, reduce to simmer, and cook until fork tender, about 8 minutes.
In a large frying pan, add oil on medium heat, then add mustard and cumin seeds, and cook until they begin to brown and pop, about 1 minute.
Add garlic, ginger, turmeric, and chili powder, and stir for 2 minutes.
Add potatoes and cook for 5 minutes, stirring frequently, and add peas halfway through.
Mash potatoes a bit so they are not too big or too small, add salt, cilantro, and Garam Masala, mix well, and let cool.
Cut each tortilla in half.
For each half, place the straight edge closest to you, bring the left corner up to the top to form a triangle, then bring the right corner to cross over and form an equal triangle on top.
Use the flour paste to seal the edge of the seam and press firmly.
Hold the folded shell upright so it is in the shape of a cone.
Add 2 tablespoons of potato filling to the inside of the cone.
Seal the top of the cone with flour paste and press firmly to ensure a good seal, then repeat for all samosas.
Mist with oil and place on a parchment-lined baking sheet with seam side down.
Bake at 400°F for 8 minutes, flip the samosas, and bake for another 4 minutes.
Enjoy.
