Spicy Potato and Sweetcorn Tortilla Samosas

My samosas, with spicy potatoes and sweetcorn, are wrapped in ready-made tortillas so you’re good to go in no time at all! These can be enjoyed any time – they are perfect for batch-cooking and freezing, so ideal for iftar, but they are delicious throughout the year.

Serves 8-10

Prep time: 45 minutes

Cook time: 14 minutes

Ingredients

• 1 large potato, peeled and cut into 1cm cubes
• 200g tin sweetcorn, drained
• 1 tsp green chilli paste
• 1 tsp garlic paste
• 1 tsp chilli powder
• 1 tsp hot paprika
• 1 tsp ground cumin
• ½ tsp salt
• ½ tsp ground black pepper
• ½ tsp nigella seeds
• 100g mozzarella cheese, grated
• 2 tbsp plain flour
• 8 tbsp water
• 4–5 tortilla wraps, cut in half
• oil, for deep-frying

Method

1. Boil the potatoes for 8–10 minutes until only just tender, then drain in a colander and set aside.
2. Place the sweetcorn in a bowl with the chilli paste, garlic paste, chilli powder, paprika, cumin, salt, black pepper, nigella seeds and mozzarella. Add the potatoes and mix everything together, mushing the mixture with the back of a spoon a little, but not completely, to add some texture to the mixture.
3. Make a paste by mixing the flour and water in a small bowl to a smooth consistency.
4. Take one of the tortilla halves and use a pastry brush to brush a little of the flour paste around the edges. Place 2 tablespoons of the filling on one half of the tortilla and fold the other half over the top to form a triangle. Gently press around the edges of the samosa to make sure it’s sealed properly, then repeat with the remaining tortillas and filling.
5. Heat the oil for deep-frying in a large saucepan on a medium-high heat until it reaches 180°C. Fry the samosas in batches for 1 minute on each side until golden all over, then drain on kitchen paper. These are best eaten fresh on the day they are cooked.

Tip: These samosas can also be baked. Brush with a little oil and bake in a preheated oven at 180°C (gas mark 4) for 10–15 minutes.