Wednesday, January 26, 2011

Tortilla Samosas

On a wintery or a gloomy rainy day, deep fried Indian snacks are my go to comfort foods. Though onion/ chilli pakodas (fritters) top the list, the second thing that comes to mind is Samosas, which has undoubtedly gained a lot of popularity in the world. While making samosas from scratch at home is quite a lengthy and tedious process, making these from flour tortillas is pretty easy and can be made relatively quickly. Moreover, if you have any leftover dry curry, you can easily transform it into delicious samosas in a jiffy. In this recipe, I have used leftover potato masala that I made for masala dosas, but you can use any curry of your choice  -  from mutter paneer to chicken tikka masala, anything will work great. Just make sure you heat the curry to allow it to thicken a little or maybe add some boiled mashed potato to it so it becomes little dry and the samosas don't break open while deep frying. These samosas came out pretty good  and it was very comforting to have them on a snowy wintery Saturday afternoon.

Ingredients -
Potato Masala
All purpose flour
oil for deep frying

Method -
1. Cut the tortilla through the center to create two semi circular halves as shown in the picture. Take some all purpose flour in a small bowl and add some water to it form a thick paste. This will act as glue to seal the edges of the samosas.

2. Take each half of the tortilla and form a cone. Seal the edge with all purpose flour paste.

3. Stuff the cone with some potato masala or curry of your choice. Seal the edges with the paste and set them aside.

4. Heat oil in a pan and deep fry the samosas on both sides till they turn golden brown.
5. Serve hot with condiment of your choice.

I'm sending this to Tamanna's Comfort Food Event and Radhika's Deep Fried Snacks event.