Samosas

This was my first time making samosas and I forgot to add salt 🤦🏽‍♀️ Mr. Rogers once said “the most important learning- it’s the ability to accept and expect mistakes and deal with the disappointment that they bring.” While at first I was disappointed in the outcome, I decided to whip up a batch of coconut-cilantro chutney to accompany these no-salt-samosas and it did not disappoint! It ended up being the perfect mistake, and I got to share 2 recipes instead of one! Every opportunity is a chance for learning and growth.

Dough - 2 c all purpose flour - 1/4 t carom seeds/ajwain - 1/2 t salt - 1/4 c vegetable oil - 1/2 c water Stuffing - 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

* In a bowl add all the ingredients for the dough and knead for 5 mins. Once smooth, coat with oil, cover, and set aside for 20 mins * In a pot, boil 4 potatoes until cooked through. Drain the potatoes and rinse with cold water. Peel and mash them. * 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. * Add the peas and powdered spices and cook on medium heat for 2-3 mins. * Add the mashed potatoes and mix until well combined. * Pinch off a small ball of dough and roll out into an oval shape. Cut horizontally into 2 equal parts. * Shape into a cone and fill with the potato mixture. Fold over the bottom and seal with water. Make sure all ends are sealed well so the contents don’t spill out while frying. * Deep fry your samosas making sure they have an even golden color. Once crisp, drain onto a paper towel. * 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.