Anyone that is a fan of Indian food is familiar with a “samosa”. A Samosa is that delicious triangle-shaped, potato-filled appetizer that has just the right amount of flavor and spice to ignite your taste buds. Here is a recipe for some party-sized samosas that are always a hit with both the adults and children. In addition to the traditional ingredients of a samosa (potatoes & peas), this recipe also includes spinach, carrots & flaxseeds. Since I had my kids, I have started adding extra “hidden” vegetables to almost all of my foods. Turns out that even with all the extra “healthy” ingredients, these samosas are still delicious, in fact I think the added vegetables give it an even better flavor than those restaurant samosas.
- 3 large potatoes (boiled, peeled & chopped)
- 1 cup spinach (chopped)
- 1 small carrot (grated)
- ¼ cup coriander (chopped)
- ¼ cup green peas
- 1-2 green chilies (optional for kid's)
- 2 tsps finely milled flaxseeds
- 1 - 2 tsp lemon juice
- ¼ tsp cumin powder
- ¼ tsp coriander powder
- ¼ tsp garam masala powder
- Salt (to taste)
- 1 tsp olive oil
- 10 Flour tortillas
- In a large frying pan add the olive oil and heat for 1 minute.
- Combine all the ingredients for the samosa filling into a frying pan (excluding the tortillas).
- Cook over low heat for 5-7 mins, while continuously stirring and blending the ingredients together.
- Remove the samosa filling from heat.
- Cut the flour tortillas into long strips.
- Take one flour tortilla strip and form a cone shape in your hand.
- Using your other hand, scoop some of the samosa filling into the cone.
- Keep wrapping the tortilla strip around the samosa filling, until there is only a small flap left.
- Tuck the remaining tortilla edge under to seal.
- Fry or Bake the samosas at 375 F or 190 C until golden brown
Make sure you mash the samosa filling as you cook it. That way all the ingredients will blend together. The key to making the perfect batch of samosas is to taste the filling and adjust the spices accordingly. Usually adding a bit more lemon will help to bring out the flavor. I also make these samosas for my kids. Both my boys and their little friends all love these tasty bites. For the kids I omit the fresh cut green chili and put less spices. I do however add more spinach and vegetables for the kids.
I usually make my own homemade white flour tortillas, however you can always use store bought ones to save time. Another alternative to using white flour tortillas are to use “whole wheat tortillas” or “spring roll” wrappers, however both of these will slightly alter the taste.
Since this recipe is for party-samosas, you need to cut the tortilla into three strips. You will not be using the ends of the tortilla. If you want to make the bigger restaurant size samosas, you can just cut the flour tortilla in half and then follow the same wrapping technique.
If you are unable to tuck in the end flap of the tortilla, you can make a “flour paste” (mix flour with a few spoons of water) and use that as a glue to seal the edges. A flour paste is traditionally used to make the normal sized samosas, however since these are party-sized it should be fairly easy to just tuck in the extra tortilla flap.
Once the samosas are all wrapped. You can either cook them right away or store them in a freezer storage bag until you are ready to use them. These are always great to have in your freezer for those “unexpected” visitors. Just make sure to let them defrost for 20-30 mins before you fry/bake them.
Usually for parties or group events, I fry the samosas. However they are equally as yummy, and much healthier if you bake them (however they will not have the same all over golden appearance). Samosas are traditionally served with a mint chutney or tamarind chutney sauce.
These are a definite party favorite and I always get requests to make more! Just make sure you make enough samosas to go around. Even my kid’s can eat 3-4 of these at a time. Enjoy!