In a medium bowl, combine all the ingredients listed under filling, mix well and set aside.
Carefully cut the tortillas in half, then cover so they don't dry out. Make a thick paste by adding a little water to some flour. This will act as the glue for the Samosas.
Follow the folding instructions listed above with coinciding images to make a cone shape. Make sure to use the flour glue to secure the edges so the cone doesn't open. Add about 1 teaspoon of the filling, lightly press to flatten, then using the flour glue, seal the top of the cone. (You may have leftover filling)
At this point you can cook them or freeze them. To freeze, store in an airtight container, using parchment paper in-between layers to prevent sticking.
Deep frying instructions: Heat oil in a pan on a medium flame. Fry the samosas on a medium low flame for about 1.5-2 minutes on each side, or just until they turn golden brown. Keep in mind that the tortilla is already cooked so you're just looking for a golden brown color.
AirFryer instructions: Brush the samosas lightly with oil of your choice. Airfare for 4-5 minutes at 380 F, flipping the Samoas halfway through. they won't get the same uniform color as deep frying.