Skip to content

Samosa my way


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.


5 medium sized potatoes, peeled, washed and cubed. Cut into small cubes. Because potatoes vary in size I measured them out once I cut them and it came to 6 cups of cubed potatoes.


1 large onion chopped

3 garlic cloves chopped

2 carrots peeled and cut into small pieces

1 cup frozen peas, cooked

5 Tbs. Olive oil

2 tsp. salt

1 cup chicken stock or bouillon made from a cube

1 package tortillas (your choice)

Spices: or 1 tsp. turmeric, , 1 tsp. cinnamon, 1  tsp. cumin, 1/8 tsp. cayenne pepper or according to your taste.


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 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 chicken stock and continue cooking.  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 3 Tbs. of potato mixture onto tortilla.



Continue folding and press together. Place on baking tray.


Bake for 8-10 minutes until brown.

Remove from oven. Serve with yogurt mint dip.

Mix 1 cup plain yogurt with 1 clove garlic put through a press or minced, 1/.2 tsp. dry mint



Fergy's Rambles.

Travelling while I still can.

Fattima Rowland, Realtor

Excited to help you with all of your real estate needs

lynz real cooking

Author blogger mom of nine

Fly 'n Things

A random flight through some of my extraordinary flying adventures

Merry Motherhood

Musings of a first-time mommy

Live Out Crazy

Shreya Jindal

Life of Hayley

Making the most of my twenties


Flash Fiction / Musings Of Darnell Cureton

for a rainy day

Photography & Lifestyle.

Beth Warstadt

It is no small thing to offer respite to a weary soul.


Pen to paper.

Bernadine’s Corner

Recipes * Lifestyle


Following the Path to the Past


Write, Drink Tea, Live Life, Repeat

Popsicle Society

It's all about you


Just a Mom that loves her family, coffee & blog.

Stephen Page

Author: The Timbre of Sand, Still Dandelions, A Ranch Bordering the Salty River. Alum: Palomar College, Columbia University, Bennington College. Follow on twitter @SmpageSteve on Instagram @smpagemoria on Facebook

The Moral Traveller

Morality | Love | Travels

The Solivagant Writer

The world is my playground; the pen, my friend

No Plate Like Home

Easy meal solutions for busy moms!

Carries Book Reviews

As an Amazon Associate I earn from qualifying purchases.

A non artist

Just a girl with some blogs

What do you mean ?

“Every human life contains a potential. It that potential is not fulfilled, that life was wasted.” ― C.G. Jung

Ramblings of a Writer

Living the Path of Life

%d bloggers like this: