Similar to empanadas, traditional samosas are conical shaped filled pastries that are a popular snack throughout the sub-continent. Although they are typically fried, I prefer the filling in a baked empanada pastry. Potatoes and peas are common ingredients in samosas and I like to add a little yogurt so the mixture isn’t too dry.

Ingredients

• 1 onion, finely chopped

• 2 cloves garlic, chopped

• 3 serrano chiles, stems removed, chopped

• 1 tablespoon chopped ginger

• 2 tablespoons vegetable oil

• 1/3 to ½ cup plain yogurt

• 2 small potatoes, boiled and cut into ½ -inch cubes

• ½ cup frozen peas, defrosted or if using fresh, cooked

• 1 tablespoon curry powder

• 1 teaspoon fennel seeds

• ½ teaspoon ground cayenne

• 1/4 teaspoon cumin seeds

• 1 tablespoon chopped fresh mint or cilantro

• 1 tablespoon lemon juice, fresh preferred

• Salt to taste

Instructions

In a heavy skillet or wok, heat the oil and saute the onion, garlic, serrano, and ginger until the onion is translucent, about 3 minutes. Stir in the yogurt. Add the potatoes and peas, curry powder, fennel seeds, cayenne, and cumin seeds and continue to cook for an additional 5 minutes, stirring occasionally. Add the mint and lemon juice, stir well and salt to taste.

Cool slightly before filling the samosas.