Punjabi style Vegetable Samosa using Tortilla Wraps

Ingredients
1  medium sweet potatoes
1 carrots
1 400g tin Chickpeas; drained and washed
1 cloves garlic
1 inch piece ginger
1 green chillies
1/2 bunch spring onions, finely chopped
6 stalks coriander, finely chopped.
1 tablespoons oil
1 teaspoon cumin seeds
1 teaspoon mustard seeds 
10 curry leaves 
½ teaspoon  garam masala
1 medium sized (8in. diameter) pack soft tortillas (6)
50g plain flour; mixed with water to make a thick paste to use as glue
Extra oil and turmeric to brush over the samosa

Method

1. Boil the peeled sweet potatoes, and dice into small pieces and grate the carrots.
2. Chop spring onions and coriander and set aside.
3. Mince the garlic, grate the ginger and mince the chillies and set aside.
4. Heat the oil in a large frying pan, add the curry leaves, cumin and mustard seeds.
5. Add the turmeric, garlic and ginger, stir for a minute and add the carrots, mix, turn the heat down and cover. Leave for 5 minutes.
6. Add the chickpeas cook 5 minutes and add sweet potatoes, mix well. Remove from heat and add the spring onion.
7. Let it cool and add the coriander and garam masala.
8. Cut a tortilla wrap down the centre. Fold one side over and add a little paste then fold the opposite side over on top of the paste. This acts as a glue.
9. Fill the samosa and seal the top with more paste.
10. Place onto an oiled baking tray brush with oil with a little turmeric and bake at 180 for 20 minutes.

Makes 12