Description
These Baked Tortilla Samosas are a delicious and healthier twist on the traditional fried samosas, using tortillas as a convenient and easy-to-handle alternative to pastry. Filled with a savory blend of spiced potatoes, peas, and fresh herbs, these crispy baked treats make a perfect appetizer or snack with minimal oil and maximum flavor.
Ingredients
Filling
- 2 medium potatoes (peeled and chopped)
- 1 tablespoon olive oil (or coconut oil)
- 1 small onion (minced)
- 3 cloves garlic (minced)
- 1 teaspoon ginger (grated)
- 1 teaspoon curry powder
- 2 tablespoons fresh cilantro leaves (chopped)
- 1/4 teaspoon Cayenne pepper
- 1/2 cup green peas (fresh or frozen)
- 1/2 teaspoon salt
Samosa Shells
- 3 large Tortillas (cut into halves, preferably La Tortilla Factory’s teff wraps)
Binding Paste
- 2 tablespoons gluten-free flour
- 3 tablespoons water
Instructions
- Boil Potatoes: Place the peeled and chopped potatoes in a large pot with cold water. Bring to a boil over medium-high heat, then reduce heat and simmer for about 10 minutes or until the potatoes are tender. Drain and set aside to cool.
- Preheat Oven: Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper and lightly grease it to prevent sticking.
- Sauté Aromatics: Heat the olive or coconut oil in a skillet over medium heat. Add the minced onion, garlic, and grated ginger and cook until soft and fragrant, about 3 minutes. Stir in the curry powder and cook for an additional minute to release the flavors.
- Mix Filling: Add the boiled potatoes, green peas, chopped cilantro, cayenne pepper, and salt to the skillet. Stir well to combine all ingredients evenly. Remove from heat and allow the filling to cool slightly.
- Prepare Flour Paste: In a small bowl, mix the gluten-free flour with water to create a thick paste. This will act as the glue to seal the samosas.
- Shape Samosas: Cut each tortilla in half. Fold one side towards the center, applying a little flour paste on the edge. Fold the other side up and over to form a cone and seal the edge with the flour paste. Fill the cone with the potato mixture, then seal the open edge with more paste to close the samosa. Repeat with all tortilla halves.
- Bake Samosas: Place the prepared samosas on the greased baking tray. Brush each samosa lightly with oil. Bake in the preheated oven for 30 minutes, turning halfway through to ensure even crispness.
- Optional Warming Tortillas: If the tortillas are not pliable enough to fold, warm them one at a time on each side in a dry skillet over medium-high heat until flexible before shaping.
Notes
- You can substitute olive oil with coconut or any mild-flavored oil for sautéing.
- For a spicier filling, increase the cayenne pepper to taste.
- These samosas are best eaten fresh out of the oven but can be reheated in the oven to maintain crispness.
- Using gluten-free flour ensures the recipe is gluten-free; regular flour can be substituted if gluten is not an issue.
- Warming tortillas makes them easier to fold without tearing.
- Feel free to add other vegetables like carrots or corn for variety.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Appetizer
- Method: Baking
- Cuisine: Indian-inspired
