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
Using a large frying pan, add oil on medium heat then add mustard and cumin seeds, cook until seeds begin to brown and pop, about 1 minute
Add garlic, ginger, turmeric and chili powder, stir for 2 minutes
Add potatoes, cook for 5 minutes, stirring frequently, add peas halfway through
Mash potatoes a bit, you don’t want the pieces too big but not too small, add salt, cilantro, and Garam Masala, mix and let cool
Cut tortilla in half, take one of the halves and place the straight edge closest to you
Take the left corner and bring it up to the top of the crescent so it forms a triangle
Take the right corner so it crosses over the first fold and forms an equal sized 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
Repeat the process for the remaining tortillas
Mist with oil and bake on a parchment-lined baking sheet seam side down at 400 F for 8 minutes
Flip the samosas and bake for another 4 minutes
Enjoy
