You know I love a good shortcut, especially when it doesn’t compromise on taste, but cuts down the prep time. So here’s my shortcut to delicious samosas: soft flour tortillas. It’s a trick my cousin has been using since forever, and i’ve been making them this way ever since I moved out of Lahore, arguably the land of the best samosas i’ve ever eaten.
If you’re planning on making these in bulk and freezing them, the one thing you have to keep in mind is that because the tortilla is already cooked, when you deep fry these bad boys the tortilla will become golden brown in a matter of seconds, and the centre will not heat through. So the trick is to defrost them. Just take them out a few hours before you have to fry them, or just microwave them a bit so when you bite into a deliciously crisp samosa you’re not greeted with a frozen centre!
Also, it’s Ramadan, so i’ll be making all the recipes I post live on Snapchat (username: famarana)! Follow me to get daily updates and detailed recipes and videos of me making the recipes I post!
I’m going to give you two recipes, one for potato samosas, and one for beef samosas. Both are equally delicious, and it’s nice to have some variety.
Here’s what you’ll need for Potato Samosas:
4-5 potatoes, boiled and cubed
1/2 cup of chopped fresh coriander and mint leaves(you can use just one type as well)
1 t anaar daana (dried pomegranate seeds), coarsely ground
1/2 t coriander seeds, coarsely ground
1/2 t cumin seeds, coarsely ground
1/2 – 1 t crushed red pepper
1 t salt
1 T lemon juice or tamarind paste
You literally just mix everything together, making sure you don’t over mix and turn it into desi mashed potatoes, not that that’s a bad thing. FYI, this same recipe can be used to make potato cutlets. BOOOM. And obviously I will say that everyone has different preferences, so taste as you add things, and if need be add more salt and crushed red pepper!
Now for the beef samosas:
1 pound minced beef
1/2 cup chopped onion
1 T garlic ginger paste
1 t cumin seeds, coarsely ground
1 t coriander seeds, coarsely ground
1 t crushed red pepper
1 t salt
1 cup finely chopped cabbage
Heat 2 T oil in a pan and sauté the onions for 3-4 minutes. Then add the minced beef and garlic ginger paste. Stir fry on a medium flame for 5 minutes. Then add the cumin, coriander seeds, crushed red pepper and salt. Stir fry for a few more minutes, until the beef is cooked. Then turn off the flame, add the chopped cabbage and stir. The cabbage will cook as the beef cools down.
Now it’s just a matter of making the samosas! I have used normal sized tortillas in the past, but this time I used the mini tortillas. Make sure you get the extra soft ones, and make sure they’re flour tortillas. Just cut them in half, make a cone shape with one half, gluing it together with a flour and water paste. Fill 2/3 of the cone with either filling and close the top, again using the flour paste. Freeze them on trays and then store them in big ziplock bags.