- 1 package large tortillas
- 2 Tbsp flour
- 4 very large potatoes
- medium or large onion
- 1 fresh green chili pepper
- 1-2 tsp salt
- 1/2 tsp pepper
- 1 tsp garam masala
- 1/2 tsp ground red chili pepper
- 1 tsp mango salt
- 1 tsp ground coriander seed
- fresh chopped cilantro
- vegetable oil
- 1 Tbsp cumin seed
- 1 cup frozen green peas
- Tamarind Sauce
Make Filling:
Scrub 4 large potatoes, leave skins on.
Boil in water 15-20 minutes till cooked.
Remove from water, let cool, then peel off skin.
Slice potatoes into 1/2 inch cubes.
Chop the onion.
Mash potatoes into the onion till chunky.
Chop a fresh green chili pepper and add to mixture.
Add spices: salt, pepper, garam masala, red chili pepper, mango salt, coriander.
Add fresh chopped cilantro.
Heat 1 Tbsp oil in a pan, toss in cumin seed.
Add frozen green peas, stir and cook 2-3 minutes until they dimple.
Add cooked peas and cumin to potato mixture.
Cut large tortillas in half.
Mix 2 Tbsp flour with 1-2 Tbsp water to make a glue.
Fold one half tortilla into a cone, leaving a 1 inch "seam allowance".
Spoon cooked potato filling into the cone, leaving 1" of room at the top.
Seal the edges of the cone with the flour glue, pinching to seal.
Place on parchment paper and continue to make and fill all cones.
Pour oil into a large pot to a 4 inch depth.
Heat oil, then place a filled samosa into hot oil to fry till golden.
After about 3 minutes, flip the samosa.
Drain on paper towel.
Sprinkle with a bit of garam masala.
Fried samosas can be kept warm in preheated oven until all are done.
Serve with tamarind sauce for dipping.
Filling variations: Add cooked meat (jerk chicken) or grated cheese.
