Tortilla samosa

Ingredients:

Tortilla - 2
Potatoes - 5 medium size (Boiled, roughly mashed)
Red chilly powder - 1/2 tbsp
Garam masala powder - 1/2 tbsp
Coriander powder - 2 tbsp
Amchur (dry mango powder) - 1 tbsp
Cumin seeds - 1 tbsp
Fennel seeds - 1 tbsp
Green chillies - 2 medium
All-purpose flour / Maida - 2 tbsp
Salt - as required
Ghee / clarified butter - 1 tbsp
Chana dal - 1/4 tbsp
Urad dal - 1/4 tbsp
Hing - 1/4 tbsp
Oil - For frying samosas

Method:

1) In a pan, add ghee, cumin seeds, fennel seeds, hing, chana dal, urad dal, chopped green chillies.
2) Now add boiled and mashed potatoes and mix well.
3) Add turmeric, red chilly powder, coriander powder, amchur powder, garam masala powder and salt. 
4) Mix everything and sauté for 5-6 minutes.
5) Transfer these potatoes in a bowl and let them cool completely.
6) In a bowl, mix flour and water and make a thick paste.
7) Cut tortillas in desired shape.
8) I have used the heart shaped cookie cutter. Place one piece and the potato stuffing and then apply the maida paste on the edges. Take another piece and start to seal it.
9) Make sure to seal all the edges properly.
10) Deep fry these samosas on medium heat turning occasionally till they become golden brown and crispy.

Serve the samosas with coriander chutney, ketchup or katta meeta chutney.

Note:

1) To make samosa shape - Cut tortilla into half.Fold it in samosa shape and seal it with flour paste.
2) You can add more green chilly or red chilly powder according to your taste.
3) Potato mixture should be cold before stuffing them in tortillas.
4) Make sure all the sides and corners are properly sealed before deep frying them.
5) Keep sufficient oil in pan to ensure that samosas float in oil and don't touch the surface.
6) I made around 6 samosa out of 2 tortillas. It depends on the shape you choose.
7) Bake in 425°F (220°C) oven for 15 minutes. Serve warm. (Make-ahead: let cool. Refrigerate in airtight container for up to 24 hours. Or freeze on waxed paper-lined tray; transfer to airtight container and freeze for up to 2 weeks. Reheat in 350°F /180°C oven for 10 to 20 minutes.)