Samosa my way


This is my family recipe for Samosa. I have eaten many different types of Samosa and love them all. I had very good friends from India, Bangladesh, Burma and Pakistan. I was honored to be invited into their homes to watch and learn as they made wonderful curries and other dishes. This Samosa is a fun different way of making this yummy food.

I ate samosa at a deli counter, made with tortillas which was very strange to me but thought I would try something similar and it worked out well. So, I am making my version which is not authentic but we have come to really love it.


5 medium sized potatoes, peeled, washed and cubed. Cut into small cubes. Because potatoes vary in size I measured them out once I cut them and it came to 6 cups of cubed potatoes.


1 large onion chopped

3 garlic cloves chopped

2 carrots peeled and cut into small pieces

1 cup frozen peas, cooked

5 Tbs. Olive oil

2 tsp. salt

1 cup chicken stock or bouillon made from a cube

1 package tortillas (your choice)

Spices: or 1 tsp. turmeric, , 1 tsp. cinnamon, 1  tsp. cumin, 1/8 tsp. cayenne pepper or according to your taste.


Peel and chop carrots, boil for 10 minutes or until tender, drain and set aside.

Peel, wash and cube potatoes. In large pan boil potatoes, cover and cook for 5 minutes or until done but not mushy. Drain.

Chop onion and garlic, saute in Olive oil until soft.


Add spices and stir well, add potatoes, carrots and peas. Continue cooking to get this all mixed together,  add chicken stock and continue cooking.  Cover and cook for a few minutes and season to your taste. I like the filling to have lots of flavor because the tortillas are plain tasting.


Preheat oven to 425 degrees.

Remove stack of tortillas from package and cut in half.


Get a baking pan and spray with cooking spray.

Put some water on a plate, dip tortilla half in water and move to another plate.


Place 3 Tbs. of potato mixture onto tortilla.



Continue folding and press together. Place on baking tray.


Bake for 8-10 minutes until brown.

Remove from oven. Serve with yogurt mint dip.

Mix 1 cup plain yogurt with 1 clove garlic put through a press or minced, 1/.2 tsp. dry mint