Samosas are crispy fried tortilla pockets stuffed with mild spiced savory filling made with boiled potatoes, green peas and chopped onions. This is my cheat version for the authentic Indian samosas, using store bought Gluten free tortillas. You can use any type of tortillas of your choice for this recipe.
These samosas are best when enjoyed with tea as a snack specially on those rainy days when you crave for spicy Indian street foods.
You can also freeze the stuffed samosa shells in a zip-locks or air tight container for up to 2 weeks and more. When ever you crave for some spicy Asian street food (or when it starts raining outside 😉 ), just thaw them for couple of minutes, fry in hot oil and enjoy along with some pesto or ketchup.
Course: Snack/ Appetizer
Yield: 8 servings
Cooking time: 20-25 mins
- Gluten-free Tortillas(medium sized)- 4
- Boiled potato-2 cups/ 1 big
- Finely chopped onion- 1/2 cup
- Ginger garlic minced- 2 tbsp.
- Chopped cilantro- 1/4 cup
- Garam Masala/ All spice mix- 2 tsp
- Black pepper powder- 1 tsp
- Salt- 2 tsp
- Oil for deep frying- 2- 3 cups
- Turmeric powder- 1/2 tsp
- Hing/Asafoetida (optional)- 1/2 tsp
- Boiled Green peas- 1/2 cup
- GF flour/ All purpose flour- 4 tbsp.
- Water- 2 tbsp
- In a non stick pan, heat 2 tsp oil and add cumin seeds and minced ginger garlic. Stir for a minute.
- Now goes the chopped onion along with the salt (speeds the browning of onions)and sauté until its soft and transparent.
- Once the onions are done, add all the spices and mix well.
- Add the boiled potatoes and green peas along with chopped cilantro and combine well with the masala for about 2 mins.
- Turn off the heat and transfer the filling into a bowl to cool.
- Now cut each tortillas into half- 2 semi-circles.
- Mix the flour and water to get a thick paste which will act like a glue. This is used to seal the edges of the samosa.
- Take one half and fold into a triangle shape and seal the side using the flour paste. Make sure you seal the tip of the triangle and leave a pocket space to fill the stuffing.
- Now fill 2-3 tbsp. potato stuffing into the tortilla pocket and seal the flat end using the flour paste. Use your fingers to press the edges or use a fork end to seal the edges.
- Prepare all the samosa pockets freeze them in an airtight container and fry them any time you want to have hot samosas.
- When you are ready to fry the samosas, keep them in room temp for about 3 minutes.
- Heat oil in a deep bottom pan, on medium heat deep fry the frozen samosas 1 at a time initially and then once the oil reaches required temp, fry 2 or 3 at a time until golden brown.
- Enjoy hot samosas served along with ketchup!
- Tip# You can freeze the stuffed samosa shells in an airtight container up to 2 weeks and use whenever needed. Just deep fry in hot oil every time you want to make.
- Tip# You can also alter the filling by using ground beef /chicken instead of potato.