Start first by boiling the potatoes either in regular pressure cooker (4-5 whistles) or instant pot (manual high pressure for 10 mins, followed by quick release). Let them cool down enough to handle, peel them and mash/crumble roughly (it need not be smooth).
In a fry pan, dry roast the cumin, fennel and coriander seeds until toasted and slightly golden (not brown or burnt). Remove into a mortar pestle (or food processor) and coarsely crush/grind.
In the same fry pan, heat oil and once hot add the crushed seeds mix along with the ginger, green chillies and peas. Cover and cook until peas are done on medium low approximately 5 mins stirring intermittently. To fasten this process use boiled green peas.
Add the all the spices - coriander powder, turmeric, amchur powder, red chilli powder, garam masala and salt, mix for few seconds and add the mashed potatoes; mix well until combined.
Finish off with some fresh cilantro leaves. Allow to cool completely before stuffing.
ASSEMBLING SAMOSA ROLLS:
Line a baking tray with aluminium foil and spray with oil.
Divide the samosa filling into 20 equal portions.
Place the tortilla (using street taco tortilla) and add filling to it along the length as shown.
Apply water to the ends of the tortilla and roll it tight.
Place it seam-side down on the baking sheet. Repeat these steps for the remaining tortillas.
BAKING THE SAMOSA ROLLS:
Oven : Preheat oven to 400F. Place the baking tray with samosa rolls in the oven and bake for 25-30 mins flipping half way through until nice and crispy.
Airfryer: arrange in single layer and bake at 400F for 10-12 mins until crisp and golden. Flip after 5 mins to brown evenly.
Notes
Use gluten-free tortillas to make this recipe gluten free.
The filling might pop put a bit from the open ends after baking or air frying. That is normal. You can either press it back in using a spoon or leave as is.