Wrap n’ Bake Samosas redefine convenience with their innovative approach to the beloved Indian snack. These vegan delights feature a flaky and golden exterior, encasing a flavorful blend of spiced vegetables, all ready to be baked to perfection. Enjoy the authentic taste of samosas with a hassle-free twist, making them a delicious and hassle-free addition to your plant-based culinary adventures.
Ingredients:
- 4 cups of Yukon gold potatoes diced into 1/3 inch cubes ⠀
- 1 cup frozen peas⠀
- 1 tbl oil⠀
- 2tsp mustard seeds⠀
- 2 tsp cumin seeds⠀
- 1/2 tsp turmeric⠀
- 1 tsp chili powder⠀
- 1 garlic clove minced⠀
- 1/2 inch grated ginger⠀
- 1tbl finely chopped cilantro⠀
- 1/2 tsp of Garam Masala ⠀
- 8 count 10 in flour tortillas⠀
- 3 tbl flour mixed with equal parts water for flour paste.
Instructions:
- Cover potatoes with water in a saucepan, bring to a boil, reduce to simmer cook till fork tender about 8 min.
- Using large frying pan add oil on med heat then add mustard & cumin seeds.
- Cook until seeds begin to brown & pop, about 1 min.
- Add garlic, ginger, turmeric & chili powder, stir 2 min.
- Add potatoes, cook 5 minutes, stirring frequently, add peas half way through.
- Mash potatoes a bit, you don’t want the pieces too big, but not too small.
- Add salt, cilantro, and Garam Masala, mix, let cool.
- Cut Tortilla in 1/2. Take one of the halves place the straight edge closest to you.
- Take left corner bring it up to the top of the crescent so it forms a triangle.
- Take right corner so it crosses over the first fold and forms an equal sized triangle on top.
- Use the flour paste to seal the edge of the seam. Press firmly.
- Hold the folded shell upright so it is in the shape of a cone.
- Add 2 tbl potato filling to the inside of the cone.
- Then seal the top of cone with flour paste.
- Press firmly to ensure you have a good seal.Repeat.⠀
- Mist with oil.
- Bake on parchment lined baking sheet seam side down at 400 F for 8 min, flip samosas,bake for another 4 min.
