How to make vegetarian baked tortilla samosas

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Samosas are a classic Indian dough pocket is filled with a combination of vegetables and spices, perfectly portioned to enjoy as an appetizer or snack. The only problem is how finicky the dough can be to get just right. But the recipe below bypasses that entirely.
With this samosa recipe, the flaky dough is replaced with store-bought tortillas. This makes the samosas super easy and quick to prepare and serve. The vegetarian filling, made with potatoes, peas, carrots, and spices, is sure to please.
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Cooktop Cove
Vegetarian Baked Tortilla Samosas
10
30 minutes
30 minutes
1 hour
1 tablespoon coconut oil
2 large potatoes, peeled and diced
2 large carrots, peeled and diced
1/2 onion, finely chopped
3 cloves garlic, minced
2 teaspoons curry powder
1/2 teaspoon salt
1/2 cup frozen peas
5 flour tortillas
2 tablespoons flour
6 tablespoons water
1 tablespoon ghee, melted
Preheat the oven to 400 degrees F.
Heat the coconut oil in a pan over medium-low heat. Add the potatoes and carrots and cook, stirring occasionally, for about 10 minutes.
Add the onion and cook for an additional 10 minutes.
Add the garlic, curry powder and salt, and cook for 1 minute.
Put in the peas and remove the mixture from the heat.
Cut each of the tortillas in half through the middle.
Whisk together the flour and the water to form a paste
Take one of the tortilla halves and fold one side toward the center. Add a touch of paste, then fold the other side over the pasted end, forming a cone.
Fill the cone with filling, and seal the open end with paste.
Continue with all of the tortillas.
Place the samosas on a baking tray, and brush the tops with ghee. Bake for 30 minutes.
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