For the Filling:
- Chop the potatoes into cubes and boil until fork tender in salted water.
- Drain and peel the potatoes and mash roughly.
- In a separate large skillet, heat 2-3 tbsp oil.
- Add 1 ½ tsp cumin seeds and allow to sputter.
- Once cumin seeds begin to sputter add fennel seeds and asafetida.
- Add coriander seeds, pressing them apart with your hands as you add them.
- Add 1 tbsp ginger-garlic paste and 2-3 green chilies (optional). Stir to combine.
- Add turmeric powder, red chili powder, cumin powder, garam masala and amchur powder. Stir to form a paste.
- Once spices are roasted for a minute, add potatoes and 2 tsp salt and stir well, ensuring that the spices are evenly distributed through the potatoes. Tip: You may add a few tbsp of water if the potatoes are too thick or difficult to combine.
- Add garam masala powder and mix in the defrosted peas and stir.
- Cover and cook for 5 minutes, stirring occasionally. Adjust salt to taste.
- Remove from flame and allow to cool completely.
For the Samosa:
- Cut tortillas into halves.
- To make the "glue" to hold the samosa together, add 4 tbsp all-purpose flour to a bowl. Slowly begin to add water a little bit at a time and stir until you reach a gummy consistency. It should be thinner than a dough, but thicker than a batter.
- Place the tortilla cut side down onto a plate or cutting board. Gently fold the right corner up half-way side, ensuring that the left half is still on the cutting board.
- Place a thin layer of the “glue” to the right side facing you. The glue should cover almost half of the tortilla. Fold up the left side all the way over the right to form a pocket. Press down firmly with your hands to ensure the two sides stick together, making sure that the tip is also sealed without gaps.Tip: Add additional glue to the edges and the tip, if needed, to ensure that there are no holes or gaps. This is critical while frying to ensure that the filling holds.
- Holding the cone with one hand, use a spoon or your hands to scoop the filling into the samosa cone, pressing down lightly with your hand. Leave about ¾ inch at the top.
- Fold the side closest to you down over the filling and apply the glue to the top, again ensuring there are no gaps.
- Fold the side away from you over it and press down to ensure it sticks. It should look like a little triangular pocket.
- Set aside on a plate and repeat with the remaining tortillas. Depending on how much you fill, you should be able to make 18-20 samosas.
Frying the Samosas:
- Heat a pot or deep skillet with a mild oil such as canola or sunflower until it reaches its smoke point.
- Reduce the flame to medium-high and slowly add the samosas, careful not to overcrowd the pot.
- Flip over after a few minutes to ensure both sides are golden-brown. Repeat until all the samosas are crisp and fried.
- Place on a towel-lined tray to soak up any excess oil.
- Make sure the oil is not too hot or the samosas will burn.
- Make sure not to overcrowd the pan so that the samosas can cook evenly.