Fennel-Flecked Potato Samosas from Mangoes & Curry Leaves: Culinary Travels Through the Great Subcon
Every morning in Udaipur at the chai stall by the temple, I’d watch Mohan and his cook make potato-filled samosas, pyramid-shape snacks wrapped in a thin dough and deep-fried. They made piles of...
Ingredients
- Scant ½ cup warm water
- Spicy Potato Filling, at room temperature
- Peanut oil for deep-frying
- 2 tablespoons vegetable oil or raw sesame oil
- Tamarind Sauce or Fresh Coriander–Peanut Chutney
- 1 cup all-purpose flour, plus extra for rolling
- ½ teaspoon salt
- Scant 1 teaspoon fennel seeds
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