This is my family recipe for Samosa. I have eaten many different types of Samosa and love them all. I had very good friends from India, Bangladesh, Burma and Pakistan. I was honored to be invited into their homes to watch and learn as they made wonderful curries and other dishes. This Samosa is a fun different way of making this yummy food.
I ate samosa at a deli counter, made with tortillas which was very strange to me but thought I would try something similar and it worked out well. So, I am making my version which is not authentic but we have come to really love it.
4 large potatoes, peeled, washed and cubed
1 large onion chopped
3 garlic cloves chopped
2 carrots peeled and cut into small pieces
1/2 cup frozen peas, cooked
Salt to taste
1 package tortillas (your choice)
Curry powder or 1/2 tsp. turmeric, 1/8 tsp. corriander, 1/8 tsp. cinnamon, 1/8 tsp. cumin, cayenne pepper according to your taste– pinch or whatever you like.
Peel and chop carrots, boil for 10 minutes or until tender, drain and set aside.
Peel, wash and cube potatoes. In large pan boil potatoes, cover and cook for 5-10 minutes or until done but not mushy. Drain.
Chop onion and garlic, saute in Olive oil until soft.
Add spices and stir well, add potatoes, carrots and peas. Continue cooking to get this all mixed together, add more salt if needed. Cover and cook for a few minutes and season to your taste. I like the filling to have lots of flavor because the tortillas are plain tasting.
Preheat oven to 425 degrees.
Remove stack of tortillas from package and cut in half.
Get a baking pan and spray with cooking spray.
Put some water on a plate, dip tortilla half in water and move to another plate.
Place a large spoon of potato mixture onto tortilla.
fold over to one side.
Continue folding and press together. Place on baking tray.
Bake for 8-10 minutes until brown.
Remove from oven. Serve with yogurt mint dip.