Indian Samosa Taquitos
Course:
Lunch
Ingredients
- 400 grams Potatoes (2 large; peeled & chopped)
- 1⁄2 tablespoons Olive Oil
- 1 Onion (diced)
- 1 Carrot (grated or finely diced)
- 3 cloves Garlic (minced)
- 1 teaspoon Curry Powder
- 1 teaspoon Onion Powder
- 1⁄2 teaspoons Cumin
- 1⁄4 teaspoons Nutmeg
- 1 teaspoon Salt
- 1⁄2 teaspoons Paprika
- 1⁄2 teaspoons Chilli Flakes
- Black Pepper
- 60 millilitres Vegetable Stock (make ~150ml & reserve)
- 180 grams Peas (frozen)
- 140 grams Mozzarella
- 6 Flour Tortillas
Steps
Cook the Veggie Mix:
- Peel and chop the potatoes and cook in a pot with boiling water and salt until fork tender which takes about 12-15 minutes. Drain the water and mash the potatoes with a potato masher. You can add a splash of milk for a creamier result. Set aside.
- Boil some water for peas later.
- Preheat the oven to 190C fan.
- Heat oil in a pan/skillet over medium-high heat and add the chopped onion. Sauté for 3 minutes, stirring frequently.
- Then add the grated carrot, minced garlic, all spices and sauté for a further minute.
- Pour in the vegetable stock (reserve the remainder), put the lid on, and cook for a few minutes until the carrot is softened.
- Meanwhile, cook the peas for 2-3 minutes.
- Add the cooked peas into the vegetable mixture, along with the mashed potatoes. Use a fork or potato masher to combine. Add extra vegetable stock if necessary, to soften everything.
- Taste the veggie mixture and adjust seasonings. Add more salt/black pepper/spices to taste. If you want it spicier, add more red pepper flakes to taste.
Assemble & Bake:
- Place about 2-3 tbsp of the filling onto each tortilla, sprinkle with cheese, and roll them up tightly. Place every tortilla seam-side down on the baking sheet, next to each other.
- Brush with a little olive oil (to make them even more crispy).
- Bake in the oven for about 17-20 minutes or until they are golden brown and crispy. Broil for a few minutes (optional).