Cook the vegetables until tender (I used the microwave but you can boil them in a pot on the stove as well).

To a large pot, add all of the spices and sauté for 1 minute.

Add in the vegetables and mix until well combined.

Sauté for 5 minutes, or until slightly browned.

Set aside to cool completely.

Cook each tortilla for 10 seconds on each side before cutting each one in half.

Add some paste to the curved edge of the tortilla half before folding half of the tortilla into a cone.

Fill with 1-1 1/2 tbsp of the potato mixture before adding more paste to the remaining half of the tortilla and folding over to form a triangle.

Make sure the edges are pressed together before laying on a plate.

Add 2-3 tbsp avocado oil to a rimmed baking sheet and place each samosa 1 inch apart.

Brush oil onto the top of each samosa before baking for 30 minutes at 325°F, flipping halfway.

Cool on the pan for 10 minutes before transferring to a rack.

Serve with green chutney and tamarind chutney and enjoy!