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 ginger, grated
- 1 tablespoon cilantro, finely chopped
- 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 a simmer, and cook until fork tender, about 8 minutes.
In a large frying pan, add oil over 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, and stir for 2 minutes.
Add potatoes, cook for 5 minutes, stirring frequently, and add peas halfway through.
Mash potatoes slightly, ensuring pieces 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, fold the left corner up to the top to form a triangle, then fold the right corner over to form an equal-sized triangle on top. Use flour paste to seal the seam, press firmly. Hold upright to shape into a cone, add 2 tablespoons of potato filling, and seal the top with flour paste, pressing firmly to ensure a good seal. Repeat for all pieces.
Mist with oil, 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!
