Instructions

1. Heat a couple tablespoons of vegetable oil in a skillet over high heat and add a teaspoon or so of mustard seeds. Toast the seeds for about 1 minute, stirring frequently.

2. Add diced onion and bell peppers to the skillet, about 1/2 cup each. Cook until softened, about 4 or 5 minutes.

3. Add 1 1/2 to 2 cups of mashed potatoes and a small handful of cooked diced carrots to the skillet. Cook until lightly browned, about 3 or 4 minutes. Tear in one bunch of fresh coriander and toss to coat.

4. Add about 1/2 cup of water or stock and a pinch each of turmeric and salt. Stir to combine, cover and lower the heat to medium. Cook until heated through and remove from the heat; set aside.

5. Combine the flour and 1 tbsp. water in a small bowl. Stir to form a dry paste. Cut the tortillas in half with a sharp knife and microwave the pieces -- covered with a moist paper towel -- for 10 seconds.

6. Make a cone shape with one half-tortilla and seal the edges with a small amount of the flour paste. Pres and hold the seam for 10 seconds to allow the adhesive to dry.

7. Spoon the samosa filling into the tortilla cone, filling it three-quarters full. Fold the top of the tortilla cone over the opening and seal with the flour paste. The samosa should now look like a plump, triangle-shaped dumpling.

8. Make cones with the rest of the half-tortillas; fill and seal them into their dumpling shape.

9. Pour 2 or 3 inches of vegetable oil in a deep skillet and heat it over medium-high heat for five minutes. Add the sealed tortillas to the oil, two at a time, and cook until golden brown.

10. Remove the samosas from the oil and drain them on paper towels. Serve while hot.