Toby, Jake, and I went down to Venice Beach today for the Hare Krishna “Festival of the Chariots.” Every year, the Krishnas take over the boardwalk with a celebration of music, indian dance, delicious food, and good vibes! Chilling on the grass with friends we soaked up the atmosphere, enjoying our “Free Feast” of vegetarian pasta Indian sweets,  and Rosehip-flavored  juice (divine). The whole experience ignited my desire to share another fab indian recipe today. This recipe has been in the back of my mind for months, but now full of inspiration from technicolor indian saris, krishna face paint, carnation garlands, and peaceful spirit, today seems like the right day to share this delicious snack with you. Try this when you have a little extra time, but it’s truly worth the effort.

Vegetable Samosas

Dough
1/2 cup all purpose flour
1/2 tablespoon sooji (semolina flour) (optional)
1/4 teaspoon salt
1 1/2 tablespoons oil
1/4 cup minus 2 tablespoon lukewarm water

Filling
3 large boiled potatoes (cooked to tender, not soft) peeled and cubed
1/2 teaspoon cumin seeds
1 teaspoon coriander powder
1/4 teaspoon garam masala
1 teaspoon dry mango powder (optional)
1 teaspoon salt
1 tablespoons oil
1/2 cup fresh green peas (frozen also works)

Prepare the Dough
1. Mix the flour, sooji, salt, oil and salt togather to make a soft dough (add a drop or two of water if needed).
2. Knead the dough well (or they will not crisp when frying) for about 1 to 2 minutes to make the dough smooth and pliable.
3. Set the dough aside and cover it with damp cloth. Let the dough sit for at least 15 minutes.

Filling
1. Heat the oil in a frying pan on medium high heat. 
2. Add cumin seeds as cumin seeds crack, coriander powder and stir for few seconds.
3. Next add green peas and turn heat to medium and stir until tender.
4. Add the potatoes and stir-fry for about 4 minutes. Stir in the garam masala and dry mango powder.
5. Let the filling cool to room temperature.

Prepare the Samosas
1. Take 2 tablespoons of water and 1 tablespoon of all-purpose flour to make a paste and keep aside.
2. Knead the dough for a minute. Divide the dough into 4 equal parts and make into balls.
3. Roll each ball into 6-inch diameter circles and cut each circle in half.
4. Spread the paste lightly all along the edge of one semicircle. Pick this semicircle up with both hands and fold it into a cone shape. Pinch the side of this cone so that it is completely sealed.
6. Fill the cone with 3 tablespoons of filling. Press this filling down with your fingers. Close the top of the cone into a triangle shape, pinching the top edge so that it is completely sealed. Continue filling the rest of the samosas.
7. Heat about 1-1/2 inch of the oil in a frying pan on medium heat.
8. Place the samosas in the frying pan a few at a time.
9. After samosas are floating on top of the oil turn them slowly. Fry the samosas until they turn a light golden-brown color on all sides. Removes and drain on a plate covered with a paper towel.

Serve with coriander mint chutney on the side

Makes 8 samosas

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