Samosa
| Yield: | 1 Servings |
| Categories: |
| FILLING | ||
| 1 | lb | Potatoes |
| 1 | tb | Coriander seeds |
| 2 | ts | Salt |
| 8 | Cloves | |
| 1 | tb | Anise |
| 4 | Brown cardamoms | |
| 20 | Peppercorns | |
| 3 | White cardamom pods | |
| 4 | Sticks cinnamon; (Indian cinnamon sticks are smaller and milder than what's available in America, you may wish to reduce this) | |
| 1 | ts | Kala jeera |
| 1 1/2 | ts | Cumin |
| 1 | tb | Dried pomegranate seeds |
| 1 | pn | Nutmeg |
| 2 | Dried red chillies; (up to 3) | |
| 1 | ts | Asafoetida |
| 1/2 | Inch piece dry ginger | |
| Oil for frying | ||
| WRAPPERS | ||
| 1 1/2 | c | White flour |
| 3 | 4 tsp. oil | |
| 1/2 | ts | Salt |
| Enough water to make soft dough |
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