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Flour tortillas for samosas?




As the title says, can I use small flour tortillas for samosas? I can certainly make them from scratch but I’m thinking that pre-made wrappers would save a lot of time. I didn’t think of looking for samosa wrappers in the Indian grocery story the other day.

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19 thoughts on “Flour tortillas for samosas?

  1. Curried potato chimichangas. Sounds inauthentic yet delicious. Look for the thickest/fluffiest tortillas you can find, might still get you that crispy to chewy samosa wrapper goodness. Or try a double-wrap, the inner one for chewy.

  2. I’d try it, why not. Not everything has to be authentic, and it might be fabulous. I’d get the raw flour tortillas, stuff them, seal then, then cook them.

    1. One of my coworkers (from Mumbai) just said at lunch she does them exactly that way. She said she’s not looking for authentic, just keep her kids quiet. lol

    1. My mom has used leftover wonton wrappers for samosas and I’ve had frozen and catered samosas that seemed to be made with wonton wrappers or a very thin sheet of filo dough. Both were pretty yummy.

  3. It totally depends on the brand. I’ve made both and it tastes very good. Better for freezing and reheating by oven too.

  4. If you have an oven, buy pastry wrappers. They make excellent vegetable puffs with same stuffing. End result is not samosa but the ingredients are easily available.

  5. We use tortillas for samosas, it’s easier. We also use wonton wrappers. Use thinner tortillas, than thicker. Heat slightly just to make them pliable, fill and seal quickly. You’ll need a “gluier ” paste than normal. As the tortilla cools, it hardens and is harder to keep sealed.

  6. Phyllo dough, used in making baklava and pastries, can be used.

    They are found in most American grocery stores in the frozen foods section usually by the frozen pie crusts. The sheets are easy to use and store and they come apart quite nicely to make samosa shaped wrappers. They can be fried or baked.

    1. OK, thanks. The samosas I get from the grocery store are flaky and crispy. I don’t think tortillas will do that. However, when my sister-in-law makes empanadas and empanadillas (she’s Puerto Rican) I think she uses flour tortillas. I’ll have to ask her. They come out crispy and *bubbled*. Which, now that I think of it, is different than samosas.

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