Wrap and Bake Samosas
Ingredients
- 4 cups Yukon gold potatoes diced into 1/3 inch cubes
- 1 cup frozen peas
- 1 tablespoon oil
- 2 teaspoons mustard seeds
- 2 teaspoons cumin seeds
- 1/2 teaspoon turmeric
- 1 teaspoon chili powder
- 1 garlic clove minced
- 1/2 inch grated ginger
- 1 tablespoon finely chopped cilantro
- 1/2 teaspoon Garam Masala
- 8 count 10 inch flour tortillas
- 3 tablespoons 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.
Using a large frying pan, add oil over medium heat, then add mustard and cumin seeds and cook until seeds 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 slightly, add salt, cilantro, and Garam Masala, mix, and let cool.
Cut each tortilla in half, place the straight edge closest to you, fold the left corner up to the top to form a triangle, fold the right corner over to form another triangle, seal with flour paste, and press firmly.
Hold the folded shell upright to shape it into a cone, add 2 tablespoons of potato filling inside, and seal the top with flour paste, pressing firmly to ensure a good seal, then repeat for all.
Mist with oil and bake on a parchment-lined baking sheet with seam side down at 400°F for 8 minutes, flip the samosas, and bake for another 4 minutes.
