i did my first “dry-run” rehearsal samosas last nite. figured it was a good idea because my friend who invited me to cook for the fundraiser – he is also a great cook- & the colonel’s childhood friend & family dentist were coming over. i ended up mostly using this samosa recipe because it was way more complex. i also used the one in my previous post, but only a bit-such as using peas & green chili/ginger/garlic paste. it ended up being shredded cabbage, shreaded carrots, onions & peas tossed in about 20 spices.

the pastries were created in 4 steps. since the show me the curry girls used chaat masala, i researched it. i made garam masala before, but was not familiar with chaat masala. i keep seeing it in recipes so i decided to pull out the whole ingredients & roast & grind a nice batch.

basic chaat masala

1 tbsp Cumin Seed (Jeera)
1/2 tblsp dried Mint Leaves (Pudina Leaves)
1/4th tsp Carom (Ajwain) seeds
1/4th tsp Asafetida (Hing) Powder
1 tbsp Rock Salt (Kala Namak)
21/2 tblsp dried Mango (Aam) Powder
5 Cloves (Lavang)
1 tsp Ginger (Adrak) Powder
1 tsp Cayenne
1/4 tsp Tartaric Acid
1 tblsp Black Pepper corns (Kalimirchi)
2 tsp Salt (Namak)

the next step was to make the filling so it would be cool when i would work with it in the home made chapatti.


after that, i had to make the chapatti. i used equal parts wheat & white flour with some warm water. no salt, but today’s batch will have salt because dave commented on it. this is why i always rehearse my recipes-ESPECIALLY if i’m going to make 100 for perfect strangers who are paying money for them.


chappati is easy. flour & water, knead. let sit 15 minutes, roll.
today instead of gyoza-fying them, i did them proper. cut the chapatti in half


wet the straight line & press into a cone, fill, & wet press closed.

delightful šŸ™‚


put them in line for their hot oil bath!


if you are going to eat deep-fried food, you should definitely cook it. it’s truly eye-opening.

then i had to make the dipping sauce. my-so much to choose from. i am a fan of tamarind sauce, but i did not have access to fresh or a jar of tamarind paste, so i ended up making a really beautiful & interesting one


dhaniya chutney. very simple-and look ! there’s a need for chaat masala šŸ™‚ let me just get my fresh aromatic jar full. oh yeah…

i am a deep-fry virgin. i fear both eating & cooking oil. but i do like me a samosa now & then. i just don’t understand how much oil to use, what kind for what, how hot it needs to be.. i know, i know. a little internet research. thing is, i really never needed to know.

because i’m a deep-fry virgin.
even though my name is fry….