2 large russet potatoes, peeled and boiled, reserving 1 cup of the starchy water
Salt to taste
6-7 fresh basil leaves, roughly chopped
Zest of one lime
For the Samosas:
10 Fresca Artisan Flour Tortillas
Flour for flour/water paste
Vegetable oil for frying
Heat oil in a pan. While the oil is heating, crush the coriander, fennel and fenugreek seeds roughly and add them to the pan. Fry the spices till aromatic but be careful not to burn them. Add ginger, garlic and green chilies, and stir-fry for a minute or two. Add the chili, coriander, turmeric and garam masala powders and blend together. Remove to its own bowl and set aside.
Using a potato masher, roughly mash boiled potatoes and add salt to taste. Add potato mixture to the spice pan and slightly crisp up the potatoes, moving them around so bits of the potato get lightly toasted. Add the oil and spice mixture back into the potatoes and combine. Add a bit of the water from boiling the potatoes if the mixture is too dry. Mixture should be moist and hold its shape if pressed together. Stir in the basil leaves, lime zest and peas. Stir together and let the mixture cool.
Wrapping the samosas:
Make a flour and water paste until it resembles pancake batter, approximately ½ cup. Use this to seal and “glue” the edges of the samosas.
Take 10, 10-inch Fresca Artisan Flour Tortillas and cut them into 2½-inch-wide strips down the middle of tortilla. Save the remaining smaller tortilla pieces to cut into thin strips and fry for salad topping.
Fold the bottom of each strip up and over the top of the strip to form a triangle at the bottom. Fold again twice until you have a pocket. Seal the edges by brushing the flour paste along the edge and gently press as you fold. Spoon in about 1-2 tablespoons of samosa filling into the pocket. Continue folding and sealing edges until you have one triangle. Repeat the process until all tortillas are used. Heat about 2-3 inches of oil in a pan. To test if the oil is hot enough, add a tiny piece of tortilla to the oil. If it bubbles and floats on the surface, your oil is ready for frying. Add the samosas to the oil, making sure not to overcrowd the pan, and reduce the flame to medium low.
Once browned, place samosas out on a plate lined with a paper towel to absorb any extra oil. Serve them immediately with prepared cilantro mint chutney, mango chutney or Indian tomato sauce.
To freeze whole samosas: Fill and shape the samosas. Placed the unbaked samosas on a baking sheet in a single layer and cover them with plastic wrap. Pop them in the refrigerator for up to a day or in a freezer for up to one month.
To thaw frozen samosas: transfer them to the refrigerator the night before you want to fry them.