Samosas – the quick and dirty version

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Samosas – the quick and dirty version

Growing up, having Singharas and Samosas as “tea time” snacks were really common.  Because of the British influence, having “tea” at around 6:00 p.m. everyday was the norm and then dinner would follow about 8:30 – 9:00 p.m.  Tea time would usually include all manner of foods, including seasonal fruits, home made snacks, biscuits (cookies), Nimkis (savory home made chips), Singharas or Samosas and tea, of course.  Here’s the main difference between a Singhara and a Samosa.  Singharas are usually eaten in Bangladesh and in the West Bengal area of India. They have a crispy shell and although they are triangular in shape, they can “sit” upright.  Samosas also have a crispy shell but are flat and triangular.  The fillings can be as varied as the region and depends on the cook.  Some samosas sold street side as snacks have vegetarian fillings, some are beef or chicken while others are tiny and filled with caramelized onions.  Most samosas and singharas are served with a chutney or dip of some sort.  Usually a Cilantro Chutney or a Tamarind Chutney.

I used to try to avoid making samosas because they are time-consuming. They sure are delicious though and great to have as a treat.  I figured out a quick and dirty version of making samosas.  Most of the time is taken up in making the dough, rolling it out and shaping them since the filling is pretty fast to cook.  I started using tortillas as the shell and really liked how they turned out but they had a little difficulty staying together.  Then I discovered the uncooked tortillas.  They are sold at any Costco or even in Walmart (and several other grocery stores).  Uncooked tortillas are fantastic to use as the dough for samosas, empanadas and a myriad of other dishes.  By the way, I usually make a large batch and freeze them in ziplock bags.  That way all the up front work is done and when I have guests or need a quick appetizer, I can fry up a batch while they are still frozen and serve fresh and hot with some chutney.  Just add a couple of extra minutes when frying frozen samosas.   Here’s my quick and dirty version.

Saute onions, green chilies, cumin seeds and salt

Add turmeric and coriander powder before adding potatoes and green peas

Cook a few minutes until flavors are blended and peas are tender, add chopped cilantro at the very end

Use uncooked tortillas as the samosa dough

Cut 15 tortillas in half and make a paste out of flour and water

Place the cut tortilla on a cutting board with the round side facing you. Put some filling in the top right hand corner

Fold the right corner over the filling

Put some flour “paste” in a reverse v-shape on the dough

Fold the left side over to form a triangle (pressing down over the flour paste)

Flip the samosa over and push the filling up towards the top and place some more flour paste on the bottom of the triangle

Press the bottom flap into the body of the triangle and press firmly

Completed samosas (they can be frozen at this time or cooked immediately)

Shallow fry in oil and serve hot with Tamarind chutney

Samosas – The quick and dirty version

4 medium-sized potatoes, cooked and cubed

1/2 onion, chopped

2 green chillies, split in half

1/2 tsp cumin seeds

1/2 tsp coriander powder

1/2 tsp turmeric

1/2 tsp salt

1 cup frozen green peas

4 tbsp oil

15 uncooked tortillas

additional oil for frying

To make the paste:

1/2 cup flour

1/4- 1/8 cup water

In a medium skillet or frying pan, heat oil and saute onions, cumin seeds and chilies together until the cumin seeds begin to pop.  Add coriander powder, turmeric and salt and stir fry for a few minutes.  Add the potatoes and the green peas and cook about 4-5 minutes until peas are tender and everything well blended together.  Set aside.

In a small bowl make a paste out of the flour and water.  It should be thick and the consistency of a thick glue.  Cut tortillas in half.  Place the round side of the cut tortillas towards your body and place about 2 tbsp filling on the top right hand corner.  Fold right corner down and place flour paste in an inverted “v” on the dough.  Flip the left side of the dough over to form a triangle and press down over the paste to adhere.  Flip the triangle around and using your thumbs push in the filling towards the top tip of the triangle.  At the bottom of the triangle place some flour paste on the dough and fold it over and press to adhere.  Press your fingers along all the seams to make sure everything held together.  Place on a pan or platter.  When all the Samosas are done they can be frozen in a large zip lock bag for later use or fried immediately.  To fry, place oil in a medium size frying pan and heat to about 350 degrees.  Fry until golden brown and serve hot with Cilantro or Tamarind Chutney.  Makes 30 samosas

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9 responses »

  1. Friends have told me that Tortillas could be used to make Samosa. But never knew how to. The vegetable ‘pur’ inside is pretty amazing Tahmina! Chaliye jao… amara dekhte thaki aar shikte thaki:)

  2. These look scrummy, Tahmina. I have never attempted them before but this method certainly looks straightforward. I make my own tortillas so might try with this dough as I don’t go to Costco and we don’t have Walmart. Is the samosa dough complicated, or is it as easy as tortilla dough?

    • No it’s not complicated and it’s great to put other spices in it like Kalonji and a little fat (oil will do). It’s just time consuming and when I’m making a large batch the time I save in rolling out cutting and shaping are priceless! If you make your own tortillas you’re good to go.

  3. Oh my gosh. That. Is. The. BEST IDEA EVER!!!!!!

    I want a quick and dirty samosa right now! This looks so good and has me salivating. I haven’t seen uncooked tortillas in the store, but I am definitely going to be on the lookout for them now! I live in New York so they have to be somewhere, right?

    • I know. They are available here in quite a few grocery chains. They are wonderful as a tortilla but can be used for so many things. I tried doubled up egg roll wrappers and they came apart.

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