Potato Samosas, Long a Street Food, Find a Place in Your Kitchen.

[elleng]

'Suppose there was a deli in Lower Manhattan that specialized in halal food, mostly the Pakistani kind. And let’s say this place also sold absolutely delicious, well-seasoned samosas for a pittance. And the place was really close to your house, a constant temptation but a kind of comfort, too.

Would you want the whole world to know about it, and lines out the door and all that? Neither would I. Thank you for understanding.

Really, the best samosas are made at home, though, and that information I’ll gladly share. I have been practicing.'

FOR THE DOUGH:
2 cups all-purpose flour
½ teaspoon salt
1 teaspoon ajwain or cumin seeds
¼ cup vegetable oil
½ cup cold water

FOR THE FILLING:
1 ½ pounds russet potatoes, peeled, in 1-inch cubes
3 medium carrots, chopped, optional
3 tablespoons vegetable oil, plus about 3 cups more for frying
1 chopped onion, about 1 cup
Salt and pepper
1 teaspoon cumin seeds
1 teaspoon black mustard seeds
1 teaspoon grated garlic
1 teaspoon grated ginger
2 Serrano chiles, finely chopped
1 teaspoon turmeric
½ teaspoon garam masala
3 tablespoons lemon juice
1 cup chopped cilantro, tender stems and leaves

http://cooking.nytimes.com/recipes/1018358-pakistani-potato-samosas

[dem in texas]

1. Potato Samosas - Yum! Yum!

Back before I retired, our office would pitch in enough money to buy a batch of Samosas from a nearby Indian Grocery store. We'd eat them for lunch with ice cold mango nectar. So Good!