Samosa’s are so yummy but such a hassle to make! They can be very time consuming but I have a recipe for you that’ll only take you 30 minutes to assemble these bad boys! This recipe makes some really crunchy Samosa’s that will for sure be your new family favorite! This recipe makes about 20 samosas, feel free to double up the recipe and freeze some for later use!
-A 10 pack of 12 inch tortillas
-7 large boiled and peeled potatoes. (I use Russet Potatoes)
-1 can of Garbonzo beans
-1/2 pound of cooked ground beef. (Opt out to keep these vegetarian!)
-2 Green Chili’s (I use serrano)
-1/2 bunch of cilantro, chopped small
-1 tsp of salt
-1 tsp of black pepper
-1 tsp of red chilli powder
-2 tsp of garam masala powder
-The juice of one fresh lemon (about 2 tsp.)
-2 tsp of minced garlic that has been lightly sauted
Paste used for Samosa Assembly:
-3 tsp of all purpose flour
-5 tsps of water
-Oil to deep fry the Samosa’s
- Mash the potatoes til there are only some chunks left. I like to mash my potatoes until half of the potatoes in the mixing bowl are fully mashed and the other half are small chunks.
- Add all other filling ingredients and mix thoroughly! You can play around with these ingredients and adjust them to your taste. Many people like to add peas but I am not a huge fan so I don’t usually add them.
Assemble the Samosas:
- Cut the tortilla’s in half and warm them up on a pan. You don’t want to make them crispy, just want them slightly warm where they’ll be pliable.
- As you warm them up, you’ll want to keep them covered in a clean dish towel so that they stay warm.
- Make flour paste. You’ll want to make it to runny pancake batter consistency.
- Dip one finger into the paste mixture and line the straight edge of your half tortilla
- Then, bring the two ends of the straight edge together and pinch them to form a cone.
- Pinch the pointed ends to make a perfect cone shape. You’ll want to apply some pressure here so that your cone will not unravel later.
- Fill the samosa with the potato filling, around 1 to 2 tablespoons. Don’t overfill the samosa.
- After filling the samosa, seal the open end by applying your flour paste and pinching the opposite sides together.
Frying the Samosa:
-Fry these on a medium high flame and fry until they turn golden brown
1.Place the freshly made Samosa’s in a single layer onto a tray and place the tray in the freezer for about 3 hours.
2. After 3 hours, your samosas will have hardened and you can place them into Freezer Ziploc Bags and take them out and fry them whenever you need them.
-Enjoy these with some homemade chutney!