2 Jan


Okay , So these little treats are going to blow you away.

Normally they are DEEP – FRIED pockets of   goodness and can be filled with almost any thing.

Today we are going to bake them and pretend we ‘re being healthy.

So  like I always say , ” everybody eats the same”

“How So  ? ” you may ask ,  well You got your ravioli from Italy ,  Perogies from Poland ,  Empanadas from Mexico  , Dim Sum from China.

They’re all Little pockets of dough with your favorite and local filling.

Samosa is a popular snack in many parts of the world. Perhaps its biggest secret to popularity and survival over the centuries is its different varieties of fillings catering to carious tastes across the globe. . Fillings generally range from minced lamb and onions, meat, and even pumpkin.  In the Middle East, the semicircular sambusak is stuffed with feta cheese, onions, minced chicken and meat, spinach, and in case of Jewish cuisine, mashed chickpeas.


Typically it is a distinctly triangular or tetrahedral  in shape, tetrahedral from the word  tetrahedron (plural: tetrahedra or tetrahedrons) which  is a polyhedron composed of four triangular faces, six straight edges, and four vertex corners ….. as I am sure you all remember from Geometry Class



Indian samosas are usually vegetarian, and often accompanied by a mint sauce (raita ) or chutney .  Samosas are a popular entrée, appetizer or snack in the local cuisines of the Indian subcontinent, Southeast Asia, Central Asia, Southwest Asia, the Arabian Peninsula, the Mediterranean, the Horn of Africa, East Africa and North Africa.


   This my favorite
potato and cauliflower Somosas
3 cups Flour
1/2 tsp. Salt
1/2 tsp. Baking Powder
1/4 tsp. Turmeric
1/4 tsp. paprika
2/3 cup Cold Butter, cubed (or vegan alternative)
2/3 cup Cold Water
Place flour, salt, baking powder, turmeric and paprika in the food processor with the dough attachment and blend together.
Add butter and process until mixture is sufficiently crumbly combined.
Add water while mixture is processing. I added a bit more than 2/3 cup to help it come together fully. Don’t add too much water.
Put dough ball in saran wrap and put in the fridge for at least an hour.



1 tbsp Oil

5 Cups Potato, cubed into 1/2 inch pieces

1/2 head of Cauliflower, chopped into small pieces

1 Cup Onion

1 tbsp Ginger, minced

1 tbsp Garlic, minced

2 tsp Cumin

1 1/2 tsp Coriander

1 tsp Turmeric

2 tsp Salt

2 cloves garlic – minced

1/4 cup Lemon Juice

1 tsp garam masala

1/2-1 bunch Cilantro, chopped

1 cup Peas

Boil potato and cauliflower until just tender. I put the potato in for longer than the cauliflower.

In a large deep skillet,  sauté over medium high heat onion, ginger and garlic until onion is softened.

Add spices and cook for another minute.

Turn heat to medium and add the rest of the ingredients, except the peas and cook for 4-5 minutes until mixture is well combined.

Fold in peas and adjust seasonings. Let filling cool.

Preheat oven to 350′

Cut dough in half or quarters to work with. Roll out one part at a time, quite thin.  Cut about a 5″ diameter circle , then cut in 1/2


Place approx. 1 tbsp. filling into the cone of dough and fold over. Crimp the edges to seal them.

Place samosas on lightly oiled cookie sheets. Brush with an egg wash and bake for about 30 minutes.     Alternatively you can shallow fry them in 1 1/2- 2 inch veggie oil until golden brown.

Yes you can eat these plain BUT they are best served with Mint


  • 1 cup fresh chopped mint leaves
  • 1 cup fresh chopped coriander/cilantro leaves
  • 1 green chilli ( chiles from the Indian store or 1 serrano )
  • ½ inch ginger
  • 1 tsp cumin powder –
  • 1 or 2 tbsp lemon juice – optional
  • salt or black salt or rock salt
  1. In a mixer or blender grind all the above ingredients to a smooth paste using little water.
  2. Mix salt in the chutney.
  3. Keep the Mint Coriander Chutney in an airtight container in the refrigerator.
  4. You can Serve this Mint Coriander Chutney

Mango pickle is a spicy and tangy condiment. Almost every Indian household has their own favorite recipes for Mango Pickle. It is a popular condiment adds the extra “oomph” to every meal.


  • 1 large green mango raw pickling mango/about 2-1/2 cup cubed mango (they are available at Indian and Asian grocery  store)
  • 1 tablespoons salt
  • 1 teaspoon red chili powder
  • 1/4 teaspoons turmeric
  • 1 tablespoons coriander seeds crushed)
  • 1 tablespoon fennel seeds crushed
  • 1 teaspoon fenugreek seeds
  • 1 teaspoon nigella seeds/kalonji
  • 2 tablespoons mustard oil or olive oil


  1. Wash and dry the mango, cut in small cubes with skin.
  2. In a glass bowl put the mango with salt and mix it well.
  3. Set aside for about 3-4 hour. Mix and by this time there will be some salt water. Squeeze the mango, and save the water, as we will use later.
  4. Spread the mango slices over dry surface and let it dry out preferably in sun light for 4-5 hours. Mango slices should be little dry but still moist. Note: Mangoes will reduce in volume.
  5. Add all the spices to salt water and keep it aside.
  6. Mix spices, water and oil to mango slices.
  7. Keep the Mango pickle in glass jar with lid on. Pickle should be ready in 4-7 days. Mango slices are nicely marinated with spices


SO  ……….     Having said all that and given you the recipes ( and Yes , I have made them ) this will be one of the few times that I will say  :


is just as good and much more convenient

Swad Mint Chutney, 7.5 Ounce      
and having said that the mixed pickles have a pretty good kick with out the extreme heat, so that is what I get now
    Mothers Recipe Mixed Pickle - 17.64oz., 500g.
Thing is , you probably wont find these at your local American grocery store.
So you will have to order online or go to a Middle Eastern or Indian grocery store
  If you are in the area my favorite is
1355 IL-59 #1e, Naperville, IL 60564
and as long as you are in the store and maybe feeling lazy
Not to bad for a quick snack
Eat and Enjoy !

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