This Samosa Recipe With Tortillas replicates the delicate pastry bites from the Middle East without the mess of making dough. Each bite is filled with meat, veggies, and an aromatic blend of warm spices that light up your taste buds.
Samosas are crispy, savory pastries filled with a heavenly blend of meat and spices, similar to spring rolls and African meat pies. It originated in the Middle East and was introduced in India during the Delhi Sultanate rule. Anyway, regardless of its history, it's a popular snack not only in India but also in several countries worldwide.
They can be made in many shapes and types of fillings, such as vegetable, beef, or other options. Even Fish! When perfectly made, it won't have too much oil. I love samosas so much that I can't go to an Indian restaurant without having at least one.
These savory pastries, with their delicate balance of spices and textures, make an excellent appetizer or side dish to complement our pan-seared tandoori masala fish, a main course bursting with aromatic Indian spices. For a truly satisfying meal, serve these samosas alongside homemade yogurt or beef curry.
Why Choose This Recipe?
A delicate blend of savory and earthy flavors in a crispy shell.
Using tortillas instead of making dough speeds up the process - they're ready in minutes!
It's also easy to make them in the air fryer.
You can change the fillings and make any flavor combinations that you want.
Ingredients to use:
- Fish: You can use any canned fish of your choice or boil fresh fish, debone, mash, or shred it. Make sure to strain any water from the canned fish. I used Flaked Light Tuna, and it was exceptionally delicious. Fish can be substituted with beef, veggies, lamb, and many more.
- Tortilla wraps: These flour tortillas take samosas to another level of no-stress and quick, yet something tasty, in under 30 minutes. You can use any type or size of tortillas.
- Veggies: Carrots and cabbage add extra crunch; be careful not to overcook them. Veggies can also be substituted with your choice of veggies.
- Spices and seasonings: Salt, black pepper, seasoning powder, and garlic powder.
Please check the recipe card for detailed ingredients and measurements.
How To Make No Dough Samosas
For the filling, Heat oil in a pan and saute onion until translucent. This usually takes about two minutes.
Add tomato puree, carrots, cabbage, canned fish, and cook for about three minutes.
Add the Seasoning powder, salt, black pepper, parsley, and garlic powder, and cook for an additional 3 minutes. After fully cooked, set aside.
Mix flour and water to form a pasty slurry.
To make the Samosa on the stove, follow these steps. Heat the oil on medium heat.
Cut the tortillas into two equal parts, then fold them into a V shape with the front flaps overlapping. Fill the V shapes with fish filling and seal the edges with flour paste.
Oil should not be smoking hot but medium hot. To test the oil, add a small portion of the tortilla, and it should rise slowly to the top, indicating that the oil is ideal for frying. If the tortilla comes up immediately and turns brown, the oil is too hot.
Deep fry until light or golden brown. Don't overfill the pot, and refrain from disturbing or stirring for at least 2 minutes. Please leave it to seal and set.
Remove and drain on paper towels, and repeat the process. Reduce the heat and wait for 4 minutes before adding the next batch, as the oil has overheated.
Recipe Tips
- Use small, street taco-sized tortillas. If the tortillas are too large, you will have to cut them into smaller pieces.
- Do not heat the oil too hot. Always test your oil with a tortilla first so that your samosas don't burn.
- After you put the samosas in the oil, please refrain from touching them. If you move them around too much, they might come unsealed.
- Let the oil cool after the first batch is complete. You will need to turn down the heat and let it cool before adding the next batch.
Substitutions and Variations
- Skip the oil and air fry your samosas. Air fry at 350°F or 180 °C for 20 minutes, flipping them over halfway through.
- You can bake them, too. Bake them at 350F for 20 minutes.
- Use any fully-cooked fish. Try it with salmon.
- Instead of garlic powder, use freshly minced garlic.
- Instead of carrot and cabbage separately, pick up a bag of coleslaw mix and add that to your filling mixture.
- Minced beef or ground beef is a good option.
- Spices such as ground cumin seeds, garam masala, turmeric, coriander, chilli powder, cilantro, and parsley are excellent additions.
Recipe FAQs
You can use tortilla wraps, spring roll wraps, store-bought samosa wraps, or puff pastry.
Yes, it's easy to bake the samosas. And you'll still get a crispy shell. Just follow the notes on the recipe card.
It is best served with some chutney, beans, chai, curry or peas.
This is entirely up to your preferences. I enjoy them best when they're hot and fresh. However, they're safe and tasty to eat when they're cold, too.
More Recipes to Try
Looking for other recipes like this? Try these:
If you tried this samosa recipe or any other recipe on my website, please leave a 🌟 star rating and let me know how it went in the 📝 comments below. Thanks for visiting!
NO DOUGH Crispy Samosa with Tortilla
Ingredients
- 10 Tortillas small
- 2 Canned Fish I used Flaked Light Tuna
- 1 cup Carrot diced
- 1 Onion finely chopped
- ¼ cup Tomato Puree or tomato sauce
- 1` teaspoon Garlic Powder
- ½ teaspoon Salt
- 1 cup Cabbage optional
- ½ tsp Blackpepper
- 2 teaspoon Parsley
- 1 tsp Seasoning Powder I used knorr seasoning
- 3 tablespoon All Purpose Flour
- ¼ cup Water
- 3 tablespoon Cooking oil
Instructions
- For the filling, Heat oil in a pan and saute onion until translucent. 2 mins.
- Add tomato puree, carrots, cabbage, canned fish, and cook for about 3mins.
- Add Seasoning powder, salt, blackpepper, parsley, garlic powder, and cook for additional 3 mins. After fully cooked, set aside.
- Mix flour and water to form a pasty slurry.
- To prepare the samosa, (can also air fry or bake) see notes. Heat oil on medium heat.
- Cut tortillas into 2 equal parts, fold them like a V shape with front flaps overlapping. Fill the V shapes with fish filling and seal edges with flour paste.
- Oil should not be smoking hot, but medium hot. To test the oil, add a small portion of tortilla and it should rise slowly to the top, meaning oil is ideal for frying, if the tortilla comes up immediately and turns brown, oil is too hot.
- Deep fry until light or golden brown. Do not over crowd pot and don't disturb or stir for atleast 2 mins. Leave it to seal and set.
- Remove and drain on paper towels and repeat process. Reduce heat and wait like 4 mins before putting next batch because oil has over heated.
Video
Notes
- Air fry or bake at 350F or 180C for 20mins until brown and flip sides half way in between.
Would you like to save this recipe?
We'll email this recipe to you, so you can come back to it later!
Sandi Fentiman
Just found your webpage and I`m looking forward to trying your recipes. My first taste of samosas was in Africa (my father was in the Air Force--was posted there). The samosas were made with mince meat with bit of a kick. I love them! Do you have recipes for diabeticsÉ (sorry, some punctuations on my computer don't work right). I`ll definitely, try yours. 🙂
unfortunately I don't have the diabetic recipes. sorry about that
Bilikis
Thanks for the recipe ma
Bilikis
This is super yummy
Sandy Twi
Can this be kept frozen for about A month before frying?
Yes it can