Samosas

If you think of an “Indian snack”, probably the first image that pops into mind is the humble Samosa. These little fried parcels of flaky-yet-tender pastry, stuffed to the brim with spiced potatoes and other ingredients, are pretty much my idea of the world’s greatest savoury snack. Not only are they insanely delicious, but they’re also incredibly versatile. Samosas can be served as appetisers, entrees, or a lunch on the move. They’re good hot or at room temperature. They keep for days and days, and they reheat well. What is not to love?!? Finding a great Samosa though, is no easy feat – whether they’re bought or recipes. Most are “OK” but never quite get there for me.

THE SPICES The spices marked with an asterisk* are speciality spices that likely require a trip to an Indian grocery store. But I’ve made notes for best substitutions! Ajwain seeds* – An Indian spice with a fragrant and fruity but bitter taste. Substitute thyme leaves; Amchur* – Also known as mango powder, is made from dried green mangoes. It is sour in taste and is said to help digestion. Substitute 1/2 tsp lemon juice; Asafoetida* – Also known as hing, this is a traditional ingredient used in Indian cooking that is derived from a species of giant fennel. It has a somewhat bitter garlic / onion flavour, which makes it a great substitute for people who can’t have garlic or onion.! Substitute 1/4 tsp each of garlic and onion powder;

Black mustard seeds – They look like poppyseeds but are fragrant and have a slight horseradish-like bite to them. They’re not spicy, more a fresh zing.
Garam Masala – A well-known Indian spice mix which is pretty common these days. It’s found in the spice aisle of regular supermarkets and costs not more than other spices; and Cumin seeds and powder, coriander seeds and turmeric – very common spices used in Indian cooking, found everywhere these days at regular grocery stores.