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We love potato and pea stuffed samosas here, but they’re a special occasion food because they take hours to prepare with all the stuffing, folding and frying. This is my way to enjoy our favorite samosa filling without the hassle. I still make real samosas occasionally, but now we eat them much more often as a quick weeknight meal.
Samosa Tacos
If you’re up for the extra prep, these “tacos” are even better with a little cucumber raita drizzled on top. If not, don’t worry about it, they’re excellent plain.
2 pounds Russet potatoes
1/2 teaspoon salt, plus more for water
1 teaspoon onion powder
1/4 teaspoon garlic powder
1/2 teaspoon ground cumin
1/2 teaspoon turmeric
1 teaspoon onion powder
1/4 teaspoon garlic powder
1/2 teaspoon ground cumin
1/2 teaspoon turmeric
1/8 to 1/4 teaspoon cayenne pepper, to taste
Lots of freshly ground black pepper
2 Tablespoons Extra Virgin Olive Oil
1 cup frozen petite green peas
1 tablespoon fresh cilantro, minced
Taco sized flour tortillas, store bought or homemade
1. Peel and cube potatoes into a pot of cold water. Drain water once all the potatoes are sliced, and refill to 1 inch above potatoes with more cold water. Heavily salt the water and bring to a gentle boil until the potatoes pierce easily with a fork.
2. Drain potatoes well in a colander and place back in the pot. Turn on the stove to low and evaporate the liquid in the bottom of the pot and then turn off the heat. Add all the spices and olive oil and mash leaving some small chunks throughout. Stir in the frozen peas and cilantro and serve on tortillas.
Recipe & picture by Laura Flowers.
Lots of freshly ground black pepper
2 Tablespoons Extra Virgin Olive Oil
1 cup frozen petite green peas
1 tablespoon fresh cilantro, minced
Taco sized flour tortillas, store bought or homemade
1. Peel and cube potatoes into a pot of cold water. Drain water once all the potatoes are sliced, and refill to 1 inch above potatoes with more cold water. Heavily salt the water and bring to a gentle boil until the potatoes pierce easily with a fork.
2. Drain potatoes well in a colander and place back in the pot. Turn on the stove to low and evaporate the liquid in the bottom of the pot and then turn off the heat. Add all the spices and olive oil and mash leaving some small chunks throughout. Stir in the frozen peas and cilantro and serve on tortillas.
Recipe & picture by Laura Flowers.
