Easy Instant samosas from tortillas for potluck parties. They can be a snack or an appetizer.
Ingredients
4 large potatoes
1 large onion
1/4 cup of green peas or chickpeas
handful of mint leaves
handful of cilantro/coriander leaves
oil for deep frying
Spices
1/2-1 tsp red chili powder
1/2-1 tsp garam masala powder
1/4 tsp turmeric
salt for taste
For Tempering
2-3 tbsp oil
1 tsp mustard seeds
1 tsp cumin seeds
3-4 green chilies
1 tsp ginger garlic paste
4 large potatoes
1 large onion
1/4 cup of green peas or chickpeas
handful of mint leaves
handful of cilantro/coriander leaves
oil for deep frying
Spices
1/2-1 tsp red chili powder
1/2-1 tsp garam masala powder
1/4 tsp turmeric
salt for taste
For Tempering
2-3 tbsp oil
1 tsp mustard seeds
1 tsp cumin seeds
3-4 green chilies
1 tsp ginger garlic paste
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Preparation
Boil 4 potatoes peel them and chop them roughly and keep them aside.
Slice the onions.
Chop the green chilies finely.
Chop the cilantro/coriander leaves finely.
If you are using chick peas soak them and boil them and keep them aside.
Boil 4 potatoes peel them and chop them roughly and keep them aside.
Slice the onions.
Chop the green chilies finely.
Chop the cilantro/coriander leaves finely.
If you are using chick peas soak them and boil them and keep them aside.
Procedure
In a large pan take 3 tbsp of oil and heat it on medium. When the oil is hot, add mustard seeds, cumin seeds, green chilies, and ginger garlic paste. Fry them until the ginger garlic looses its raw smell. Then add curry leaves. Add onion, a pinch of salt and a pinch of turmeric powder. Mix them well and cook them covered for 2 minutes. Then add mint leaves and frozen green peas or cooked chickpeas. Cook them covered for 1 more minute. Then stir them once and add red chili powder and garam masala powder. Add salt also at this point. Stir them again. You can add more or less spices as you wish. Add the cooked and crushed potato. Mix everything well and cook for 1 more minute. After 2 minutes switch off the flame and mix in the cilantro/coriander leaves.
How to make a cone and fill with curry
Cut each tortilla into half. So you get half moon shape tortillas. Make a thick paste with wheat flour or maida. Apply the paste on the straight side of half tortilla, half on one side and another half on the other side like I showed on the video. Join those 2 pasted ends together to make a cone shape. Fill the cone with potato curry. Do not over fill. Now apply the paste around inside edge of the cone and press it hard so that it seals well and get a triangle shape. Continue the same process with all the samosas.
Frying the samosas
Take enough oil for deep frying and heat it on medium. When the oil is hot drop the samosas carefully into the oil. Before dropping in the oil press the edges again if they are coming off. Fry them until they get golden brown on both sides. Serve them hot with tomato sauce or your favorite chutney.
Please write your comments and suggestions below.
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In a large pan take 3 tbsp of oil and heat it on medium. When the oil is hot, add mustard seeds, cumin seeds, green chilies, and ginger garlic paste. Fry them until the ginger garlic looses its raw smell. Then add curry leaves. Add onion, a pinch of salt and a pinch of turmeric powder. Mix them well and cook them covered for 2 minutes. Then add mint leaves and frozen green peas or cooked chickpeas. Cook them covered for 1 more minute. Then stir them once and add red chili powder and garam masala powder. Add salt also at this point. Stir them again. You can add more or less spices as you wish. Add the cooked and crushed potato. Mix everything well and cook for 1 more minute. After 2 minutes switch off the flame and mix in the cilantro/coriander leaves.
How to make a cone and fill with curry
Cut each tortilla into half. So you get half moon shape tortillas. Make a thick paste with wheat flour or maida. Apply the paste on the straight side of half tortilla, half on one side and another half on the other side like I showed on the video. Join those 2 pasted ends together to make a cone shape. Fill the cone with potato curry. Do not over fill. Now apply the paste around inside edge of the cone and press it hard so that it seals well and get a triangle shape. Continue the same process with all the samosas.
Frying the samosas
Take enough oil for deep frying and heat it on medium. When the oil is hot drop the samosas carefully into the oil. Before dropping in the oil press the edges again if they are coming off. Fry them until they get golden brown on both sides. Serve them hot with tomato sauce or your favorite chutney.
Please write your comments and suggestions below.
You may also like to see
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