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Samosa

 Bummer I didn’t have this recipe here so far: boil and peel about 4-6 russet potatoes. Coarsely mash them by hand. Lightly roast about 1/3 cup of whole coriander seeds, and coarsely crush them with a rolling pin. Add them to the crushed potatoes. Add a handful of thawed petite peas, a big handful of chopped cilantro, some chopped mint (optional), a tablespoon each of crushed ginger and green chillies (adjust to taste), a tablespoon of lime juice, salt to taste, about a teaspoon each of chat masala, garam masala, anar dana powder (dried pomegranate), fennel seed powder (optional), and dried mango powder. Half a teaspoon of red chilli powder, and a pinch of ajwain. Mix everything together, and set aside. You can now use fresh samosa wrappers (a dough made from all purpose flour, salt, ajwain, oil and water), or use frozen empanada wrappers (Goya brand work well), or cut up strips of spring roll wrappers (TJ brand). You could also use some plain white bread. Stuff and fry samosas and enjoy with chutneys. 

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