Her Culture Bi-Monthy Magazine August/September 2015 | Page 53

MAKE YOUR OWN!
Ingredients
9 medium-sized flour tortillas

1/2 tsp fennel seeds

2 tbsp flour

5 potatoes

1/2 tsp cumin seeds

Water
Oil

1/2 tsp chili powder

1/2 tsp garam masala

1/2 tsp coriander powder

1/2 cup thawed frozen peas

1/2 tsp ground ginger

3/4 tsp salt

Directions
Dice potatoes and then boil. After the potatoes finished boiling, mash them. Heat up oil in a pan and
add fennel seeds, cumin seeds, coriander powder, and chili powder. Mix these spices together for
about a minute. Then add the mashed potatoes and frozen peas. Mix the potatoes and the peas
with the spices for about five minutes, and then add garam masala, salt, and ground ginger. Mix for
another 2 minutes. Then, set the potatoes and peas aside. This will be the filling of the samosa.
Mix the flour and water in a bowl to make a white, sticky paste. Cut the tortillas in half. Put some pea
and potato filling in the center of the half-tortillas, and fold them into a triangular shape. Seal the
edges together with the sticky flour paste. Deep fry samosas in medium heat until they turn golden
brown and crispy. Make sure to flip occasionally to ensure both sides are properly fried. You can now
enjoy the samosas with chutney or ketchup!

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