Samosa Sandwiches

Craving a samosa but don’t want to deal with the hassle of kneading the dough and deep frying? Make a sandwich!

Add any veggies, cheese and sauces of your choosing. I recommend tomatoes, cucumbers, and my cilantro chutney! Potatoes are always a hit with kids and adults alike.

Samosa Sandwich

- 2 t oil

- 1 t cumin seeds

- 1 in ginger, finely chopped

- 1 green chili, finely chopped

- 1/2 c peas

- 4 potatoes boiled, peeled, mashed

- 1/2 t kashmiri chili powder

- 1/2 t coriander powder

- 1/2 t aamchur/ dry mango powder

- Salt to taste

- 1/4 t fennel powder

- 1/4 t cumin powder

- 1/4 t black pepper

- 1/4 t turmeric

Green Chutney

- A bunch of cilantro leaves and stems

- 1/4 of a white onion

- 1/2 c freshly grated coconut

- 1 in. piece of ginger

- 1 clove or garlic

- 2-3 green chilis (depending on preference of heat)

- Small ball of tamarind soaked in 1/2 c hot water for 10 mins

- 1 t aamchur (dry mango powder)

- Salt to taste

1. For the chutney, in a blender, first blend your coconut, ginger, garlic, cilantro stems, and green chilis until blended. To that add the rest of your ingredients and blend until uniformly blended. Check seasoning and adjust accordingly. If it’s too spicy, just add some more coconut to balance it out. This green chutney goes with everything and you can refrigerate for up to one week.

2. In a pot, boil 4 potatoes until cooked through. Drain the potatoes and rinse with cold water. Peel and mash them.

3. In a pan heat up some oil. Once hot, add the cumin seeds, when they start to splutter, add the your ginger and green chilis and cook until the ginger changes color.

4. Add the peas and powdered spices and cook on medium heat for 2-3 mins.

5. Add the mashed potatoes and mix until well combined.

6. Toast two slices of bread. Spread on a thin layer of the green chutney. Then spread 2 T of your potato mixture. You can add some cheese if you like as well.