3 Tbsp. oil
1/4 tsp. cumin seeds
1/2 tsp. ginger, grated
1/2 tsp. garlic, finely chopped
1 onion, chopped
1 Tbsp. cilantro, finely chopped 1/4 tsp. turmeric
1/2 tsp. red chili powder (optional)
1/4 tsp. salt
1/2 tsp. garam masala*
1/4 c. green peas
1/4 c. diced mushrooms
2 large potatoes (pre-cooked
and diced) 10-inch flour tortillas
Heat oil, add cumin seeds and sauté until they sputter. Add ginger and garlic. Stir fry for 1 minute. Add onion and sauté until light brown. Add cilantro, turmeric, red chili, salt and garam masala. Stir fry for 2 minutes. Add green peas and mushrooms. Stir fry for 2 minutes. Add potatoes. Stir fry for 2 minutes. Set aside samosa filling and allow to cool.
Cut flour tortillas into quarters. Steam the tortillas for 3 minutes so they are soft and moist. Make a "glue" of flour mixed with water. Place a piece of tortilla with the center point facing up. Fold one of the circular edges up, a little more than halfway towards the middle. Apply flour paste on the inside edge. Fold the other circular edge to the middle and press straight edges together so that the paste seals them together to form a cone. Fill the cone with 1 Tbsp. cooled filling. Apply flour paste on the edges of the open flap, fold it down over the cone and seal to make a triangle.
Coat with cooking spray and bake, or fry the samosas until lightly browned and warmed through. Serve with chutney and/or yogurt. Using tortillas is not the traditional method, but an easy time-saver for the American home cook.
*NOTE: Garam masala is a blend of spices common in Indian cuisine, with many variations. Find it with other spices in the store, or make your own blend from the next recipe.
Contributor: Chef Martin Sreshta, Martin's Curry Rice