Monthly Archives: April 2014


I was watching Bal Arneson’s Spice of Life. It was the episode where they go fishing and have samosas for lunch. Anoop always makes everything sound so good and who doesn’t like food cooked inside dough. I recently made my first Indian recipe and wanted to try some more so I chose this one (along with Saag Paneer and Grilled Tandoori Chicken). I followed Bal’s recipe except I added a half an onion to the potatoes during the last four min. and the peas (doubled amount) during the last min because I used fresh. I found them to be a bit bland but with a lot of potential. I had only used half of the dough and filling so I looked at a few more recipes on the web and decided what I wanted to add. Meat and a lot more flavor. I added a half a pound of 90% ground beef, a couple of cloves of garlic, some ginger a jalapeno, Dijon mustard, Worcestershire. I needed more dough so this time I didn’t add any whole wheat but did add some cumin seeds. Next time I will try adding some flax seeds too.
Bal’s Samosa recipe

My changed recipe:
2 cups all-purpose flour, plus more for kneading
1/2 tsp paprika 1/4 tsp cumin seeds
1/2 tsp kosher salt 1/2 tsp ground turmeric
3 T grape seed or olive oil

1 sweet potato, peeled and medium diced 2 cloves grated garlic
1 yam, peeled and medium diced about 1/2 in grated ginger
Kosher salt 1 T Worcestershire
1 cup fresh or frozen peas, defrosted 3 T Dijon
1 onion small chopped a little lemon juice
1 jalapeno very finely chopped 1/2 lb ground meat
1/2 tsp salt 1 teaspoon ground cumin
1/2 teaspoon ground cardamom salt and pepper to taste

sour cream and salsa amounts determined by taste

Since I am new to this I didn’t get all the pictures I should have so will add more next time I make them. Here’s what I have so far.


I divided dough in half and then halves again til I had 16 pieces.


Flattened it with my hands and rolled it to about like a tortilla.


Cut that in half with my bench cutter.


Fold in half with the flat edges together (after moistening them with water) and pinch seam.


Add filling and moisten and seal top.


The samosa before cooking. Next time will make the dough just a hair stiffer so they will hold their shape just a little better.