Appetizers

Pakorey

Samosa

    Ingredients:

• 4 tortillas or egg roll wraps
• 2 boiled potatoes, peeled and mashed
• 1 teaspoon sauf (cumin seeds)
• 1 teaspoon salt
• 1 teaspoon red chili powder
• 1 teaspoon chopped cilantro
• 1 teaspoon garam masala
• 1 tablespoon oil, plus oil for frying
• 1 tablespoon all purpose flour
• 2 tablespoon water to make a paste

Heat oil in a pan. After oil becomes hot, add the mashed up potatoes, cumin seeds, salt, chili powder, cilantro, and garam masala.  Cook until mixture is well integrated and the potatoes are a brown color. In a small bowl, mix the flour and water to make a paste.  Make sure it isn't too thick or thin: the mixture must be the consistency of glue. Cut the tortillas or egg roll wraps into rectangles (cut in half). Fold them into a triangular shape (click here for more details) and stuff the potato filling into these cone-shaped wraps.  Using your finger, put some water/flour mixture onto the top flap of the samosa, and seal it shut.  Make sure holes are not present in the three corners of the triangular shape.  If so, add some of the glue-like mixture to it and pinch them shut.  Repeat for each samosa.  After the shapes are done, fry them in heated oil until golden brown.  Serve with chutney or ketchup.

Raita

   2 cups plain yogurt

   Pinch of zeera

   One fourth of a cup of finely chopped onions

   One fourth of a cup of cucumbers

   Half teaspoon salt

Mix the ingredients well.  That's it, you just made raita!