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2
Jun, 2022
Spanish Pinchitos

Spanish Pinchitos

How to cook 34 authentic global recipes without tedious planning.
Spanish Pinchitos

Spanish Pinchitos

SpiceBreeze
Pinchitos is a popular tapas dish. Tapas are the Spanish interpretation of appetizers, often accompanied by an alcoholic drink, such as beer, wine, or cider. Add baked cubed potatoes, with an optional typical Spanish lemon-garlic-mayonnaise or spicy tomato sauce. Pickled onions or other vegetables complete the perfect blend of delightful flavors.
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hands-on time 30 minutes
Course Main Course
Cuisine Spanish
Servings 3

Ingredients
  

Fresh Produce

  • 3 cloves garlic grated or pressed
  • 1 tbsp lemon juice
  • 12 green onions cut into 1-inch pieces
  • 3 medium potatoes cut into bite-sized cubes

Packaged Goods/Staples

  • 12 skewers**
  • olive oil
  • salt & pepper

Pinchitos Culinary Spice Kit

  • Paprika, mild chilies, cumin, coriander, turmeric, smoked paprika, fenugreek

Suggested Sides

  • pickles of your choice
  • Spanish homemade mayonnaise Spanish: aioli
  • Spanish salad consisting of grilled bell peppers and eggplants Spanish: escalivada

Instructions
 

Marinade

  • In a CONTAINER, mix garlic, lemon juice, 3 tbsp oil, Pinchitos spices, and salt & pepper to taste.
  • Add chicken strips. Mix well.
  • Let it marinate in the fridge overnight.

Potatoes

  • Preheat OVEN to 425°F.
  • Mix potatoes with 2 tbsp olive oil and salt & pepper to taste.
  • Spread them onto a greased BAKING SHEET.
  • Bake them for about 15 minutes until golden and crisp, turning halfway.

Fry or Grill the Skewers

  • Thread chicken strips onto skewers in a zigzag shape, alternating with green onion pieces.
  • Fry or grill skewers over high heat for a few minutes until they are browned and cooked through.

Serve

  • Serve skewers and potatoes with your choice of pickles and sauces.
  • Enjoy!

Notes

* Substitute chicken with beef sirloin or lamb.
** Soak wooden skewers 30-60 minutes in water.
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Marceline Reid-Jaques
Marceline Reid-Jaques
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Karen Jones
Karen Jones
2022-12-05
Wonderful, flavorful meals using readily available ingredients!
ann davis
ann davis
2022-11-29
My daughter gave me a subscription as a Christmas present while our families were quarantining together. It was so much fun! It introduced us to several cuisines that were totally new to us. The recipes were easy to follow and the spices were transformative - fresh and pungent and delicious.
Jessica Brown
Jessica Brown
2022-05-22
The best way to try new dishes!

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Spanish Pinchitos

Spanish Pinchitos

Pinchitos is a popular tapas dish. Tapas are the Spanish interpretation of appetizers, often accompanied by an alcoholic drink, such as beer, wine, or cider. Add baked cubed potatoes, with an optional typical Spanish lemon-garlic-mayonnaise or spicy tomato sauce. Pickled onions or other vegetables complete the perfect blend of delightful flavors.

Fresh Produce

  • 3 cloves garlic (grated or pressed)
  • 1 tbsp lemon juice
  • 12 green onions (cut into 1-inch pieces)
  • 3 medium potatoes (cut into bite-sized cubes)

Packaged Goods/Staples

  • 12 skewers**
  • olive oil
  • salt & pepper

Pinchitos Culinary Spice Kit

  • Paprika, mild chilies, cumin, coriander, turmeric, smoked paprika, fenugreek

Suggested Sides

  • pickles of your choice
  • Spanish homemade mayonnaise (Spanish: aioli)
  • Spanish salad consisting of grilled bell peppers and eggplants (Spanish: escalivada)

Marinade

  1. In a CONTAINER, mix garlic, lemon juice, 3 tbsp oil, Pinchitos spices, and salt & pepper to taste.

  2. Add chicken strips. Mix well.

  3. Let it marinate in the fridge overnight.

Potatoes

  1. Preheat OVEN to 425°F.

  2. Mix potatoes with 2 tbsp olive oil and salt & pepper to taste.

  3. Spread them onto a greased BAKING SHEET.

  4. Bake them for about 15 minutes until golden and crisp, turning halfway.

Fry or Grill the Skewers

  1. Thread chicken strips onto skewers in a zigzag shape, alternating with green onion pieces.
  2. Fry or grill skewers over high heat for a few minutes until they are browned and cooked through.

Serve

  1. Serve skewers and potatoes with your choice of pickles and sauces.

  2. Enjoy!

* Substitute chicken with beef sirloin or lamb.
** Soak wooden skewers 30-60 minutes in water.

Main Course
Spanish
fenugreek, paprika
2
Apr, 2022
Korean Bugogi

Korean Bulgogi

How to cook 34 authentic global recipes without tedious planning.
Korean Bugogi

Korean Bulgogi Recipe

SpiceBreeze
The aroma of Korean BBQ is mouthwatering. This seasoning includes shitake mushroom powder. Shitake is full of natural umami. Umami is the fifth taste, joining sweet, sour, salty and bitter. Korean chili pepper differs from the conventional chili pepper. It has a complex flavor and natural sweetness. We selected a milder version. The optional Kimchi adds additional heat.
 
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hands-on time 30 minutes
Course Main Course
Cuisine Korean
Servings 3 servings

Ingredients
  

Protein

  • 1 lb beef* sirloin thinly sliced against the grain

Fresh Produce

  • 2 cloves garlic grated
  • 1 inch ginger grated
  • 1 pear grated**
  • 2 shallots grated

Packaged Goods/Staples

  • 3 tbsp soy sauce or tamari
  • 1 tsp sugar optional
  • oil***

Bulgogi Culinary Spice Kit

  • [1] Shitake mushroom, black pepper
  • [2] Korean chili flakes, salt

Suggested Sides & Toppings

  • â–ª cooked jasmine rice or glass noodles
  • â–ª kimchi or pickles of your choice sliced
  • â–ª lettuce leaves of your choice
  • â–ª carrots, cucumber, daikon, radish, or cabbage (all thinly cut); mung bean sprouts
  • â–ª shallots or leek thinly sliced

Instructions
 

Marinade

  • In a CONTAINER, mix garlic, ginger, pear, shallots, Bulgogi [1] spices, soy sauce, 1 tbsp oil, sugar (opt.) and Bulgogi [2] spices to taste.
  • Add meat slices. Mix well. Cover.
  • Let it marinate in the fridge for 1 to 24 hours.
  • Take the beef out 30 minutes before frying.

Fry

  • Heat a PAN over high heat.
  • Add meat slices and stir fry for a couple of minutes until the meat is just cooked.

Serve Option 1

  • Place bulgogi, lettuce leaves, and your preferred sides on separate plates in the middle of the table.
  • Fill a large lettuce leaf with meat and your selected sides & toppings. Close it to form a bite-sized wrap. Enjoy!

Serve Option 2

  • Mix bulgogi and 1 cup vegetables of your choice.
  • Serve it with your selected sides. Enjoy!

Notes

* Substitute beef with pork, chicken, or tofu.
** An Asian pear is best if available.
*** Sesame oil is recommended but not required.
 
 
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Marceline Reid-Jaques
Marceline Reid-Jaques
2022-12-14
Karen Jones
Karen Jones
2022-12-05
Wonderful, flavorful meals using readily available ingredients!
ann davis
ann davis
2022-11-29
My daughter gave me a subscription as a Christmas present while our families were quarantining together. It was so much fun! It introduced us to several cuisines that were totally new to us. The recipes were easy to follow and the spices were transformative - fresh and pungent and delicious.
Jessica Brown
Jessica Brown
2022-05-22
The best way to try new dishes!

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2
Apr, 2022
Armenian Basturma

Armenian Basturma

How to cook 34 authentic global recipes without tedious planning.
Armenian Basturma

Armenian Basturma

SpiceBreeze
Basturma is a pastrami style beef with a fenugreek based seasoning. Our spice kit includes mild Aleppo pepper. Experience the intensive flavor in this adaption for marinated grill meat. Or use the spice blend in a bell pepper dip. Add a cold fresh cucumber summer salad with dill. Armenians like the salad more liquidy close to a soup.
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hands-on time 30 minutes
Course Main Course
Cuisine Armenian
Servings 3 servings

Ingredients
  

Protein

  • 1.5 lbs chicken

Fresh Produce

  • 3 cloves garlic grated
  • 1 English cucumber finely diced

Dairy

  • 1 cup yogurt plain

Packaged Goods/Staples

  • oil
  • salt & pepper

Basturma Culinary Spice Kit

  • [1] Fenugreek, cumin, allspice, black pepper, smoked paprika
  • [2] Aleppo pepper
  • [3] Dill

Suggested Sides

  • cooked bulgur rice, or couscous
  • Armenian Lavash bread

Instructions
 

Basturma Marinade

  • In a BOWL, mix 2 tbsp oil, 2/3 of the garlic, and Basturma [1] spices.
  • Add salt and Basturma [2] spices to taste.
  • In a CONTAINER, pour the marinade over the meat slices and mix well.
  • Let it marinate in the fridge for 24 hours.

Jajuk Salad

  • In a BOWL, mix yogurt with 1/2 cup of water.
  • Add Basturma [3] spices and 1/3 of the garlic.
  • Mix with cucumber and salt & pepper to taste.
  • Let it cool in the fridge for 1 hour.

Grill

  • In a PAN, heat 2 tbsp oil over high heat.
  • Add meat slices and fry quickly until the meat is just cooked. Turn frequently.

Serve

  • Serve basturma with jajuk and your preferred side(s).
  • Enjoy!

Notes

Alternative Vegetarian Spread or Dip

4 red bell peppers, halved
1 clove garlic
1-4 tbsp nuts (choose your favorite)
 
Roast bell pepper skin side up in the OVEN at 350°F about 20 min until the skin comes off. Let it cool. Peel. Blend the flesh in a food processor with 1 tbsp oil, 1 clove garlic, and optionally nuts. Add water as needed to get a smooth paste.
Add to taste: salt, Basturma [1] + [2] spices
SpiceBreeze
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Marceline Reid-Jaques
Marceline Reid-Jaques
2022-12-14
Karen Jones
Karen Jones
2022-12-05
Wonderful, flavorful meals using readily available ingredients!
ann davis
ann davis
2022-11-29
My daughter gave me a subscription as a Christmas present while our families were quarantining together. It was so much fun! It introduced us to several cuisines that were totally new to us. The recipes were easy to follow and the spices were transformative - fresh and pungent and delicious.
Jessica Brown
Jessica Brown
2022-05-22
The best way to try new dishes!

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2
Apr, 2022
Ecuadorian Fanesca Soup

Ecuadorian Fanesca

How to cook 34 authentic global recipes without tedious planning.
Ecuadorian Fanesca Soup

Ecuadorian Fanesca

SpiceBreeze
Fanesca is a distinctly Ecuadorian dish that is not eaten in any other country. The concept of beans cooked in herbs and spices can be traced back to the Incan Empire, and is popular during indigenous New Year. Fanesca is traditionally consumed on Good Friday, served with fried plantains, pickled onions, cheese, and hard-boiled eggs. Although, salted cod is a typical ingredient, we adapted the stew for fresh cod or chicken.
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hands-on time 30 minutes
Course Main Course
Cuisine Ecuadorian
Servings 3 servings

Ingredients
  

Protein

  • 4 oz cod* or chicken breast optional
  • 1 cup great northern beans**

Fresh Produce

  • 1 small zucchini about 4 oz
  • 4 oz pumpkin/squash
  • 2 oz green cabbage
  • 1 cup corn kernels cooked
  • 1 cup green peas cooked
  • 1 plantain sliced (optional)

Staples Group 1: Liquid, Dairy, Fat

  • 1 cup broth vegetable or chicken
  • 1 cup milk any type
  • 1 tbsp butter
  • 1 tbsp peanut butter****
  • 2 oz heavy cream/cream cheese/feta***

Staples Group 2: Salty, Sour, Sweet

  • salt & pepper

Staples Group 3: Breading, Onion & Co

  • 1 medium onion chopped
  • 1 bunch cilantro or parsley finely chopped

Culinary Spice Kit

  • 1 pouch Fanesca spice blend Annatto, garlic, cumin, oregano, basil

Optional Toppings

  • 1 large avocado sliced
  • 1 medium onion sliced and pickled in lime juice*****
  • 3 hard-boiled eggs sliced

Instructions
 

Puree

  • In a small POT, add zucchini, pumpkin, cabbage, broth, and salt to taste.
  • Cook over medium heat until soft. Let it cool.
  • Blend it into a smooth puree.

Soup

  • In a medium POT, add butter, chopped onions, and Fanesca spices.
  • Fry over low-med. heat 5 minutes, stirring occasionally.
  • Add puree, milk, peanut butter, corn, peas, beans, and salt & pepper to taste.
  • Cook over low-medium heat 30 minutes. Stir frequently.

Optional Soup Ingredients

  • Cut cod or chicken into 1-inch pieces. Season with salt & pepper to taste.
  • Add all or 1/3 of it to the soup. Cook until tender.
  • Add heavy cream, cream cheese, queso fresco, or feta to taste. Mix well.

Optional Toppings

  • In a PAN, heat oil or butter and fry until tender and brown:
  • (a) any remaining cod or chicken;
  • (b) plantain slices, sprinkle with salt to taste.

Serve

  • Top fanesca with plantain, avocado, herbs, eggs, pickled onions, pumpkin seeds, and fried cod or chicken.
  • Enjoy!

Notes

* This recipe is for fresh cod. For most authenticity, we recommend salted cod. The latter needs to be drained in water overnight to remove the salt.
** Use any type of beans or lentils that you prefer, one type or several types mixed.
*** Authentic is queso fresco.
**** Any other nut butter is fine too.
***** In a small CONTAINER, cover onion slices with lime or lemon juice. Close. Let it rest in the fridge for 24-48 hours.
SpiceBreeze
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Marceline Reid-Jaques
Marceline Reid-Jaques
2022-12-14
Karen Jones
Karen Jones
2022-12-05
Wonderful, flavorful meals using readily available ingredients!
ann davis
ann davis
2022-11-29
My daughter gave me a subscription as a Christmas present while our families were quarantining together. It was so much fun! It introduced us to several cuisines that were totally new to us. The recipes were easy to follow and the spices were transformative - fresh and pungent and delicious.
Jessica Brown
Jessica Brown
2022-05-22
The best way to try new dishes!

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2
Apr, 2022
Middle Eastern Za'atar Tabbouleh

Middle Eastern Za’atar with Tabbouleh

How to cook 34 authentic global recipes without tedious planning.
Middle Eastern Za'atar Tabbouleh

Middle Eastern Za'atar with Tabbouleh

SpiceBreeze
Za'atar is a beloved Middle Eastern spice blend, often served in restaurants as a tabletop condiment or mixed with olive oil for dipping. While recipes vary, the essential ingredients—sesame seeds, sumac, and thyme (or a similar herb)—create a deliciously nutty, tangy, and savory flavor profile. Its versatility makes it irresistible: try it with roasted chicken, vegetables, on pizza, in hummus, or as a flavorful dip!
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hands-on time 30 minutes
Course Main Course
Cuisine Middle Eastern
Servings 3 Servings

Ingredients
  

Protein

  • 1 lb chicken thighs or breast* cut in half

Fresh Produce

  • 3 cloves garlic grated
  • 2 medium tomatoes finely chopped or halved cherry tomatoes
  • 2 bunch flat-leaf parsley chopped
  • 2 tbsp mint leaves chopped (opt.)
  • 3 spring onions thinly sliced
  • 1 Persian cucumber diced (opt.)
  • 1/2 yellow bell pepper finely diced (opt.)
  • 2-3 limes or lemons for juice

Packaged Goods/Staples

  • 1 oz fine bulgur couscous, or quinoa (cooked)
  • olive oil
  • salt & pepper

Za'atar Culinary Spice Kit Ingredients:

  • White sesame seeds, sumac, coriander, thyme, cumin, black peppercorn, salt

Alternative Recipe: Za'atar Fritters

  • 1 lb potatoes or carrots, grated
  • 1 lb zucchini, grated
  • 2 eggs
  • 1/4 cup flour
  • 1 cup yogurt, plain 

Instructions
 

Marinade

  • In a CONTAINER, mix Za'atar spices, garlic, 2 tbsp lime juice, 1/2 tsp salt, and 2 tbsp oil.
  • Add chicken. Mix well. Cover.
  • Let it marinate in the fridge overnight.

Tabbouleh

  • Mix bulgur with tomatoes, parsley, onions, and 1 tbsp lime juice, and salt & pepper to taste.
  • Optionally add mint, cucumber and/or bell pepper.
  • Let it rest in the fridge for 2 to 24 hours.

Fry

  • In a PAN, heat 2 tbsp oil and fry the chicken on both sides until tender inside and crisp on the outside.
  • Let it rest 5 minutes.

Serve

  • Cut chicken in small slices and serve it with tabbouleh.
  • Enjoy!

Alternative Recipe: Za'atar Fritters - Option 1

  • Mix all ingredients, except the yogurt, well and season with Za'atar & pepper to taste.
  • In a PAN, heat 1 tbsp oil over medium heat.
  • For each fritter, place 1/4 cup of the mixture into the PAN, and flatten it slightly.
  • Fry the fritters until they turn golden brown on both sides.
  • Serve the fritters with the yogurt.

Alternative Recipe: Za'atar Fritters - Option 2

  • Season the mixture only with salt & pepper to taste.
  • Season the yogurt with Za'atar spices to taste.
  • Serve the fritters with the yogurt.

Alternative: Za'atar Meatballs

  • Spice up your favorite meatball recipe by adding za'atar to the meat mixture. 

Notes

  • Substitute chicken with salmon or other fish filet.
  • If using chicken breast, pound it for even thickness.
SpiceBreeze
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4 Google reviews
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Marceline Reid-Jaques
Marceline Reid-Jaques
2022-12-14
Karen Jones
Karen Jones
2022-12-05
Wonderful, flavorful meals using readily available ingredients!
ann davis
ann davis
2022-11-29
My daughter gave me a subscription as a Christmas present while our families were quarantining together. It was so much fun! It introduced us to several cuisines that were totally new to us. The recipes were easy to follow and the spices were transformative - fresh and pungent and delicious.
Jessica Brown
Jessica Brown
2022-05-22
The best way to try new dishes!

Enter the Culinary World

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23
Feb, 2022
Indian Samosas

Indian Samosas

Indian Samosas

Indian Samosas

September 5th is World Samosa Day but we revel in its universality no matter what time of year it is.

Pockets full of Goodness

Crispy, savory, and an incredibly simple snack to prepare, samosas are found in nearly every roadside food vendor, movie theater, or restaurant around the Indian subcontinent; going by many names and enveloping any combination of area-specific ingredients available. 

There are a surprising number of regional varieties one may try when visiting this fascinatingly diverse part of the world! Small or large; baked or fried; vegetarian, sweet, or savory – there is a samosa out there just waiting to satisfy whatever craving you have.

Simplicity in Diversity

While the triangular shape and overall flaky texture are a constant, with only subtle changes to the pastry, what’s inside is what begins to tell the complex story of that particular area. Around India, samosas are often filled with mashed or diced, cooked potato with vegetables and spices, then deep-fried in ghee or oil to achieve a golden brown, crunchy crust. 

Served hot with a side of fresh chutney and cup of steamy chai tea, these delectable pastries can be vegetarian or meaty; a sweet version with fruits and mawa (also called khoya, a sweet milk-cheese) is dipped in a sugar-syrup before serving. Visit Ahmedabad for spicy minced meat samosa, called lukhmi; Bihar for a ginger-seasoned potato version; or around eastern Indian regions for smaller potato, nut, and raisin-filled shigaras.

Historical Chronicles

What we know of as the samosa today – a staple Indian snack or appetizer – is not actually of Indian origin, but Middle Eastern or Central Asian! 

A medieval Persian poem mentions the earliest form of the samosa – sanbusaj – as far back as the 10th century but it truly gained its cultural significance following a 13th century reference to its recipe in an Arabic cookbook. 

Traveling Central Asian merchants, and their saddle bags of these mince-filled pastries, are credited to have carried the dish along the silk route or Indian coast through its influenced regions to its claimed home of India. 

Samsa officially debuted on Indian soil in the 1300s, so named after its shape resembling the pyramids of Central Asia, and featured ingredients like ghee, onion, and meat.

A Polyonymies Dish

In Bangladesh, shingaras can incorporate beef liver as a popular addition in some parts of the country with the usual ingredients. Pakistani versions can include minced meat and vegetables as a prevalent iftaar food for families celebrating Ramadan. It is a dish well associated with regional holy meals spent with loved ones. Around the Middle East, crescent-shaped versions of sambousek are stuffed with meat, onion, cheese, or pine nuts. 

Portuguese-majority speaking countries such as Brazil, Portugal, and Goa, India also have a similar meat-filled pastry to samosa, called chamuças or pastéis, respectively. Chickpeas replaced potatoes in the Israeli version, and Moroccans added peas to their filling. 

In regions like North America, the UK, and Australia, frozen samosas are becoming more available in grocery stores with some variations to the dough.

Variations

  • For a faster dinner: Cut tortillas into bite size pieces and fry them in oil until slightly brown. Serve them with the filling.

  • For a most authentic dinner: Substitute tortillas with authentic samosas dough (see below).

  • For a change: Use the filling with a pie crust.

The Samosas Culinary Spice Kit includes the following spices:
Coriander (toasted), cumin (toasted), turmeric, cardamom, chili (mild), cinnamon, cloves, white peppercorn.
Discover New Flavors Every Month
Indian Samosa Pie
Indian Samosa Pie
samosas with mango chutney
Mango Chutney
Ingredients

1 small onion, chopped
1/2 inch ginger, finely chopped
1 clove garlic, finely chopped
1 large ripe mango, diced
2 tbsp vinegar
2 tbsp honey
1 tbsp raisins (optional)

Spices, one or all:

cumin, coriander (1/2 tsp or to taste)
cayenne, turmeric (1/4 tsp or to taste)

Instructions

In a small POT, add 1 tbsp oil and fry onions over medium heat until they turn translucent, stirring occasionally.
Add ginger and garlic and continue for 1 minute.

Add mango, vinegar, honey, and raisins (optional). Season with salt and spices to taste.

Cook over low heat for about 20 minutes, stirring occasionally.

Indian Samosas

Indian Samosas

SpiceBreeze
Crispy, savory, and an incredibly simple snack to prepare, samosas are found in nearly every roadside food vendor, movie theater, or restaurant around the Indian subcontinent; going by many names and encompassing any combination of specific ingredients available in the area. Our recipe offers shorter and longer variations for any skill level.
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hands-on time 1 hour
Course Main Course
Cuisine Indian
Servings 3

Ingredients
  

Protein

  • 1 lb ground* meat**

Fresh Produce

  • 3 large potatoes boiled skin on
  • 1 cup peas frozen
  • 1 tbsp lemon juice

Packaged Goods/Staples

  • 12 medium tortillas**** cut in half
  • vegetable oil or ghee
  • salt

Samosas Culinary Spice Kit

  • Coriander (toasted), cumin (toasted), turmeric, cardamom, chili (mild), cinnamon, cloves, white peppercorn.

Optionally, add to taste to the filling:

  • 2-3 cloves garlic grated
  • 1 inch ginger grated
  • 0.25 cup cashew or macadamia nuts chopped
  • 1-2 fresh chilis chopped
  • 2 tbsp cilantro chopped
  • 0.25 cup raisins

For the Dough (optional)

  • 2 cups flour
  • 1/4 cup oil

Mint Raita (optional)

  • 1 cup yogurt
  • 1 tbsp fresh mint leaves finely chopped
  • 1/4 tsp cumin optional
  • 1 dash ajwain seeds optional
  • fresh or dried chili to taste optional

Suggested Sides

  • basmati rice

Instructions
 

Prepare potatoes

  • Peel and roughly chop the potatoes.

Prepare filling

  • In a large PAN, heat 2 tbsp of oil over medium heat.
  • Stir-fry Samosas spices about 30 seconds.
  • Add meat and salt to taste.
  • Stir-fry until the meat is crumbled and cooked through.
  • Add potatoes and salt to taste. Mix well.
  • Let it cook over low heat for 5 minutes, stirring occasionally. Add a bit of water if necessary.
  • Add peas and salt to taste. Mix well.
  • Continue to cook for 5 minutes, stirring occasionally.

Prepare samosas*** (video link in the notes)

  • Brush the straight edge with a bit of water.
    street samosas
  • Form a cone by overlapping half of the straight edge with the other half.
  • Fill the cone.
  • Brush the top inner edges with a bit of water.
  • Press the edges together to close.
  • Repeat.

**** Prepare dough (if not using tortillas)

  • In a BOWL, mix flour with salt.
  • Optionally, add 1/4 tsp ajwain seeds.
  • Add 1/4 cup of oil. Knead until crumbled.
  • Gradually, add 1/4 cup of water.
  • Knead into a firm dough.
  • Cover and let it rest at room temperature for 30 minutes.
  • Divide dough into 6 equal pieces. Form 6 balls.
  • Roll each ball out into about 6 to 8 diameter.

Fry samosas made with tortillas***

  • In a POT, heat oil to medium-high.
    street samosas
  • Fry 3-4 samosas until they turn slightly brown.
  • Repeat.

Fry samosas made with authentic dough

  • In a POT, heat oil to medium.
  • Fry 3-4 samosas for 5 minutes.
  • Turn the heat up and fry samosas until they turn slightly brown.
  • Repeat.

Mint Raita

  • Optionally, pour the yogurt into a strainer lined with a paper towel and a bowl underneath. Keep it in the fridge for a few hours. The drained yogurt will be wonderfully creamy.
  • In a BOWL, mix yogurt with Dal [2] spices and salt to taste.

Serve

  • Serve samosas with basmati rice and mint raita.
  • Enjoy!

Notes

Video instructions for folding samosas
* Substitute ground with cooked and shredded meat.
** Lamb, pork, beef, or poultry; or substitute with 2 cups cooked garbanzo beans, slightly mashed.
*** Alternatively for a faster dinner:
Cut tortillas into bite size pieces and fry them in oil until slightly brown. Serve them with the filling.
**** Substitute tortillas with authentic samosas dough (see the recipe above).

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