Who knew that a tortilla would make for the most perfect samosa wrapper? These samosas are ultra crispy and have the most delectable spiced potato and pea filling.
Also, they're made in an air-fryer, and take no time to fry up. Be sure to serve them with my 4 Ingredient Tamarind Chutney (recipe also up on the channel!)
INGREDIENTS
2 medium potatoes
2 tsp cumin seeds
2 tsp coriander seeds
1 tsp amchur powder
1 tsp anardhana powder (pomegranate powder)
1 tsp garam masala
½ tsp kashmiri chili powder
1 tbsp melted ghee
Salt to taste
½ cup frozen peas
¼ cup chopped fresh coriander
3, 10 inch flour tortillas
⅓ cup all purpose flour
3 tbsp water
¼ cup canola oil
METHOD
Wash and dry potatoes. Using a fork, pierce the potatoes several times. Place on a microwave-safe plate and cook on high for 4 minutes. Then carefully flip the potatoes over and cook for an additional 3 minutes on high or until fork-tender. Allow to slightly cool, then peel and set aside.
To a dry frying pan on medium heat add cumin, and coriander. Toast for 2-3 minutes or until fragrant. Transfer to a mortar and pestle and grind until coarse in texture.
Crumble potatoes into a bowl and season with toasted spices, amchur, anardhana, garam masala, chili powder, ghee and salt to taste. Mix and mash the potatoes with the spices. Then fold in frozen peas, and coriander until well mixed.
Add flour and water to a bowl and mix to form a thick paste.
Stack tortillas, and slice them down the middle to create two even halves.
Spread flour paste alongside the length of the cut side of the tortilla. Lift the right side of the tortilla, and roll it inwards to form a triangular pocket with the other side. Press the edges to seal with the paste.
Stuff the pocket with the potato mixture, leaving a little bit of space on the top. Spread more of the paste along the inside edge of the opening, then press both sides of the tortilla to seal. Repeat with remaining tortillas.
Brush both sides of the tortilla generously with canola oil, and then evenly space within an airfryer basket. Bake for 10-12 minutes at 400 degrees fahrenheit until golden and crispy.
Serve with your favourite chutneys. Enjoy!
4 окт 2024
