I never wrote down the recipe to these samosas, unfortunately, but I can imagine what it would be like? The dough is made with your basic pastry recipe: 2 tablespoons oil per cup of all-purpose flour, plus add a little turmeric. Make sure to roll them out super flat - these need to be thick enough to hold the hearty filling but thin enough to let the filling speak for itself.
What sort of filling might one use here, you might ask? Traditionally, I'd go with potatoes and peas, green chiles, onion, ginger/garlic/corriander. I'm sure I used some sort of combination of these, but may have also included shredded carrots, as I am wont to do.
AND this has been, The Most Uninformative Blog Update of the Century. Thank you!
(Go read Vegan with a Vengeance. Isa has a fabulous samosa recipe in there. I truly could not improve on it, even if I did right this one down.)
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