Fennel-Flecked Potato Samosas from Mangoes & Curry Leaves: Culinary Travels Through the Great Subcon

Name: Fennel-Flecked Potato Samosas from Mangoes & Curry Leaves: Culinary Travels Through the Great Subcon
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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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...

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