Non-Traditional Skillet Samosas

Instructions

1. 1

   In a large non-stick skillet over medium-high heat, soften the potatoes, zucchini, onion and garlic in the oil, covered, for 5 minutes, stirring occasionally. Add the spices and cook for 30 seconds while stirring. Add the water.

2. 2

   Cover and simmer until the water has completely evaporated and the vegetables are tender, about 15 minutes. Coarsely mash two-thirds of the vegetables with a wooden spoon. Add the peas and cilantro. Season with salt and pepper. Mix well. Let cool for 15 minutes.

3. 3

   On a work surface, cut the tortillas in half. Place ¼ cup (60 ml) of the vegetable filling at the centre of each tortilla half. Fold the two corners of each half tortilla around the filling to make a triangle that holds the filling in without fully closing up the end of the samosa. Clean out the skillet.

4. 4

   In the same clean skillet over medium heat, brown half of the samosas at a time for 3 minutes on each side in a drizzle of oil. Keep warm. Repeat with the remaining samosas.