Experience a burst of flavors with our Tortilla Samosas recipe, a delightful fusion of Indian and Mexican cuisines. With simple ingredients and easy-to-follow steps, you can create a mouthwatering snack that will tantalize your taste buds and impress your guests.
To begin, gather the necessary ingredients: flour tortillas, potatoes, peas, onions, garlic, ginger, spices (such as cumin, coriander, turmeric, and garam masala), oil, and cilantro for garnish. Start by preparing the samosa filling by boiling and mashing the potatoes. In a separate pan, sauté the onions, garlic, and ginger until fragrant. Add the spices and cook for a few minutes before adding the mashed potatoes and peas. Mix well and let the filling cool.
Next, cut the flour tortillas into triangular shapes. Place a spoonful of the filling onto each tortilla and fold them into samosa shapes, sealing the edges with water. Heat oil in a pan and fry the samosas until golden brown and crispy. Remove from the oil and let them drain on a paper towel.
How to make Tortilla Samosas
- 1 onion, chopped
- 1 green chilli, chopped
- 2 cloves garlic, chopped
- 500 grams lean lamb mince
- 200 grams tinned chopped tomatoes
- 1 tablespoon garam masala
- 2 teaspoons ground cumin
- 1/2 teaspoon turmeric
- 1/2 teaspoon chilli powder
- 1 teaspoon salt
- 1 bunch coriander, chopped
- 8 flour tortillas
- 1 egg, beaten
1. Fry onion in 4 tablespoons oil until soft then add chilli and garlic and fry for a further 2 minutes. Add lamb mince and fry until browned. Add the dry spices and salt, then fry for 2 minutes.
2. Add chopped tomatoes and bring to boil. Once boiling turn the heat down to a simmer and cook for 40-50 minutes until thickened. Add peas and cook until tender.
3. Then stir through the coriander and set aside to cool. When ready to assemble, halve the tortillas and add 1
4. Tablespoon samosa mix to the centre of each half.
5. Brush the edges with the egg wash and bring the flat edges together to form a triangle and press the edges to seal.
6. To shallow fry pour 2 centimeters of oil in a pan over a medium heat and fry the samosa in batches for 1-2 minutes on each side until golden. Alternatively, you can cook in oven, brushed with oil at 180C for 10-15 mins.
7. Drain on kitchen paper.
8. Serve with a mint raita!