Samusa, Sambusa, Samosa, Sambuske whatever you call them. Have them fried, baked or air fried, Ramadan Iftars aren’t complete without them in India, other parts of South Asia, Africa and the Middle East. Minced Meat or Potatoes and Peas stuffed in flaky pastry and then fried to perfection. Have you even lived your life fully if you haven’t had Samosa yet? 🤣😂
I don’t know the history behind the name Samosa and I don’t think I really ought to know either. I am just really thankful to be able to grow up eating these on every fun occasion in India. Potatoes and Peas stuffed samosas are very famous and can be found in every other corner of India throughout the year. While the minced meat Samosas are usually sold occasionally. Minced meat Samosas are available during the Muslim holy month of fasting “Ramadan”. Minced meat and Potatoes & Peas Samosas are a staple in India. However, with the new generation wanting to experiment with new flavors, Indians have diverted into using much different stuffing for Samosas now. I remember having Indo-Chinese Samosa, Lentil Samosa, and Cheese Samosas during my college years.
How are the Potato & Peas and Minced Meat Samosas different?
Potato & Peas Samosas are wrapped with thick and flaky dough, while Minced Meat Samosas are wrapped with partially cooked, and almost transparent and thin flour sheets. I am taking the shortcut to make my life easier and not sacrifice the taste either by using uncooked tortillas. Yes, uncooked tortillas don’t taste exactly the same as freshly kneaded dough but it is completely okay to look for a quicker way to satisfy those Samosa cravings without spending hours in the kitchen. I like to use TortillaLand’s flour tortillas from Costco. If you are not too firm about using white flour tortilla then you can go for TortillaLand’s whole wheat uncooked tortillas. For Minced Meat Samosas, I like to use Spring Roll wraps or Samosa wraps from Indian or Pakistani stores.
How do you prevent Tortilla Samosas from getting soggy?
I like to fry the Samosa right before serving for a better taste. However, if you are wanting to prepare these ahead of time, you can fry them until golden and transfer them into the oven at 425 F for 5 to 8 minutes or until crispy.
How do you fold the Tortillas?
Here are the picture instructions of one of the ways to fold Samosas. There are many other ways but I love this way better. It is easy to fold and my Samosa comes out crispy and pretty.
Samosas are a number one on the make-ahead list and freeze. These fun triangles can be prepared at least 2 to 3 weeks before serving. I like to make batches of 40 to 50 of these and pop them in the fridge in an airtight and freezer-friendly container. Defrost them in the refrigerator overnight. Pat dry any excess moisture with a paper towel before frying them.
How do you eat Samosa?
I personally love eating them with Green Chutney. I have a recipe for Green Chutney on my Blog Post if you are looking for one. Traditionally Samosas are served with Green Chutney or Tamarind Chutney along with Indian Chai(Tea). In my honest opinion, these delicious goodies are good on their own. The simple flavors of flaky crust with stuffed Potatoes and Peas are enough to make your taste buds go crazy.
- 8 to 10 boiled medium gold potatoes
- 12 uncooked tortillas
- 1 cup green peas
- 2 tbsp oil
- 1 1/2 tsp cumin seeds
- 1/2 cup chopped cilantro
- 1 tbsp diced green chili
- 1 tsp Salt or to taste
- 1/2 tsp Kashmiri red chili powder, more if you like spicy
- 1 tsp Coriander powder
- 1/2 tsp turmeric
- 1/2 tsp Chaat Masala
- Pinch of garam masala, optional
- Oil for frying
- 3/4 cup water
- 2 tbsp plain flour
- Peel and mash the potatoes slightly in a large prep bowl. Now add green peas, cilantro, green chili, red chili powder, coriander powder, chaat masala, garam masala, and salt to taste. Mix it well using your hand.
- Heat oil in a large skillet on medium heat. Add cumin seeds. Once the seeds start to change the color or pop add Potato mixture. Cook for 2 minutes while mixing gently.
- Heat water and flour in a small saucepan while whisking continuously until thick. Set it aside to cool.
- Cut the round uncooked tortilla in halves.
- Apply the flour sealer with a brush or finger on one side of the half tortilla and fold it into a cone-like shape.
- Fill in the stuffing 3/4 of the cone and seal it from the top. Apply sealer as needed. Repeat the step for the rest of the Samosa.
- Heat oil on low-medium heat. Fry the Samosa until golden and crispy on both sides.
- Enjoy with Green Cilantro Chutney and a large cup of Chai.
Got a question about the ingredients? Leave me a comment and I’ll get back to you as soon as possible.
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