Baked Tortilla Samosas Recipe

Baked Tortilla Samosas Recipe

These crunchy Baked Tortilla Samosas are also vegan, and gluten-free. The same spicy potatoes and peas filling of traditional samosas but baked instead of fried and they are stuffed inside tortillas instead of homemade crust. Easy and full of flavor!

4.86 from 14 votes

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Course: Side Dish

Cuisine: Mexican

Keyword: Baked Tortilla Samosas Recipe

Prep Time: 20

Cook Time: 10

Servings: servings

Calories: 150kcal

Ingredients

3 large Tortillas cut into halves (I used La Tortilla factory’s teff wraps)
2 medium potatoes peeled and chopped
1 tablespoon olive oil or coconut oil
1 small onion minced
3 cloves garlic minced
1 teaspoon ginger grated
1 teaspoon curry powder
2 tablespoons fresh cilantro leaves chopped
1/4 teaspoon Cayenne pepper
1/2 cup green peas fresh or frozen
1/2 teaspoon salt

For The Paste

2 tablespoons gluten-free flour
3 tablespoons water

Instructions

Place potatoes with cold water in a large pot over medium-high and bring to boil. Reduce heat and simmer for about 10 minutes or until potatoes are tender. Drain and set aside.
Preheat oven 400 degrees. Line baking sheet with parchment paper and lightly grease.
Heat oil in a skillet over medium heat, add onion, garlic, ginger and cook until soft about 3 minutes. Add curry powder and cook for a minute stirring.
Add potatoes, peas, cilantro, cayenne pepper and salt and stir to combine flavors. Remove from heat to cool.
Combine gluten-free flour and water in a small bowl and mix to form a paste.
Cut tortilla down the middle, fold one side over towards the center and add a little paste then bring the other end up and over the pasted end and seal to form a cone. Add filling and seal the remaining open end with the paste. Repeat with remaining tortillas.
Place samosas on a baking tray, brush with oil and bake for 30 minutes, turning halfway.
If your tortillas aren't pliable enough, warm them up on each side one at a time in a dry skillet heated over medium-high heat.

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