Vegetable Oil for frying - enough to fill half the pot
Uncooked wheat tortillas
For the Filling
3 T vegetable oil
1/4 tsp mustard seeds
1/2 cinnamon stick
3 whole cloves
1/2 tsp whole cumin seeds
1/4 onion (chopped)
2 large potatoes (diced into 1 cm cubes)
2 cups frozen peas and carrots mix
Spices for the Potatoes
1/2 tsp salt, 1/2 tsp paprika, 1/4 tsp ground turmeric, 1/4 tsp ground cinnamon, 1/4 tsp ground cumin
Spices for the Peas and Carrots
1/2 tsp salt, 1/2 tsp paprika, 1/4 tsp ground cinnamon, 1/4 tsp ground cumin,
2 T lime juice – or to taste
For the sticking paste, “glue”
1/2 cup all-purpose flour
Chop the onion into small pieces and set in a bowl. Peel and dice the potatoes into small 1 centimeter cubes.
Heat 3 tablespoons of oil in a medium, shallow sauce pan. Add the mustard seeds, cinnamon stick, and cloves. Cover and cook until you hear a popping sound.
Add the whole cumin seeds and onion – stir and sauté for 2 minutes.
Add potatoes and the Spices for the Potatoes. Turn the heat to low, cover and cook for 5 minutes. Add the frozen peas and carrots and the Spices for the Peas and Carrots. Stir, cover, leave the heat on low and cook for 30 minutes. When the potatoes are very soft, turn off heat, set aside, and let cool. Remove the whole cloves and cinnamon stick.
While the vegetables are cooking, make the sticking paste (glue) and assemble the pouches for the samosas.
Put the all-purpose flour in a bowl and, stirring with a spoon, add enough warm water until it reaches a thick consistency.
To assemble the pouches for the samosas, stack about 5 of the uncooked tortillas (once they have thawed). Cut the tortillas into three equal strips.
Place one strip of a tortilla in front of you. Fold the right side over to the center, creating a right angle. Place some of the sticking glue on the top. Then fold the other side over to make a cone shape. Press lightly to seal. Place in a plastic bag or under a damp towel to keep from drying out. Complete all the tortilla strips.
Fill each samosa with the cooled filling. Put about 2 tablespoons of filling into each samosa pouch. Complete for all the triangles.
To close all the samosas, place one samosa in front of you. Put some "glue" on both the extra “flaps” of the triangle. Stick them to the filled samosa, creating a finished triangle. Make sure the samosa is completely sealed. Complete for all the samosas.
Heat the vegetable oil for frying in a large frying pan. Test the temperature by putting a small piece of tortilla in the oil. If it sizzles and rises to the surface, the oil is hot enough. Place a handful of samosas into the frying pan. Using a slotted spoon, turn the samosas frequently until all sides of the triangle are golden brown. Removed cooked samosas from the pot and drain on paper towels.
Enjoy as an appetizer with friends and family with some Peanut Chutney!