Spending an afternoon listening to the rain with a cup of hot milky tea and samosa’s. This was a frequent treat in our home which I’ve realized my 15 month old will devour. This recipe is not spiced heavily – perfect for young ones developing their palate. A couple of cheats to make great samosa is to make sure the mixture is not oily. Cooking the onions makes the flavor mellow and not overpowering in these delicate little parcels.

Aloo Samosa

makes 8 – 10

Ingredients:

Two medium-sized baked potato’s

Half of an onion

Two garlic cloves

fresh or frozen pea’s 1/4 cup

Few leaves of cilantro

1 tsp cumin

salt to taste

Method:

Dice onions finely and saute till translucent, add chopped garlic to he onion. Then add the pea’s. Cook for 1 – 2 minute till fragrant, set aside.

Chop potatoes into 1/4th inch cubes or alternatively use a potato press. Chop cilantro. Add the onion garlic mixture to the chopped potato. (You don’t want the filling to be oily).

Make samosa’s folding spring roll wrappers into a triangular pocket, filling the pocket with the aloo. You can use a slurry of flour and water to seal the edges. Fry in hot oil.

My little girl gobbles them up with ketchup 🙂