East Indian Vegetable Samosas


  • 3 medium potatoes
  • 1/4 cup peas
  • 1/4 cup peas
  • 1 tsp cumin
  • 2 tsp kosher salt
  • 1 tsp chili powder
  • 1 tsp chili powder
  • 2 tsp cilantro, chopped
  • 5 cups canola oil, for frying
  • 2 tbs flour
  • 3 tbs water
  • 5 wheat flour tortillas
  • Tamarind sauce for dipping (available at Asian markets)
  • Boil and mash potatoes.
  • Stir fry peas in 1 tbs of oil.
  • Add mashed potatoes and all spices.
  • In a large sauce pan or deep fryer, heat approximately 5 cups of oil to a temperature of 360 degrees.
  • Mix flour and water together to make a paste.
  • Warm the tortilla in a skillet and cut in half.
  • shape the tortilla in a cone shape and use the paste to seal it.
  • Put the potato stuffing in the cone and seal the top with the paste.
  • Repeat the same process with remaining tortillas and deep fry them in hot oil.
  • Serve hot with tamarind sauce.

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