Samosas - potato, carrot, pea | Mary Larson

Samosas- great alone or as filling

6 to 8 medium gold potatoes diced small (don’t sub other potatoes or you get mush)

8 large carrots, diced small

2 tsp each fennel seeds, cumin seeds, mustard seeds, coriander seeds

1 tsp ground turmeric, fenugreek seeds, garam masala

Pinch of cayenne pepper, or omit for mild

2 ½ c yellow or white onion, very finely chopped (i use my food processor)

6 cloves garlic, minced

2 inches grated gingerroot

Water or stock to sauté

Salt to taste (I used maybe ¾ tsp)

½ tsp ground pepper

1 ½ c frozen peas

Juice of a lime or half a lemon

Handful chopped fresh cilantro

Add diced potatoes and carrots to a pot of boiling water until softened but still holding their shape. Drain as soon as they are ready. Hold to the side.

Meanwhile, have onions, garlic, ginger and sauté liquid on the ready as you dry toast all the spices in a pan over medium low heat, 30 seconds to 1 min. As soon as they smell toasty, quickly add onions, garlic, ginger and sauté liquid and stir to combine and prevent spices from burning. Cook until onions are translucent, adding sauté liquid as necessary. Remove from heat.

Combine potatoes and carrots with onion mixture. Add all the rest of the ingredients. It doesn’t require any more cooking, so do what is easiest for you to stir them together- that may be onions mixture into the pot the potatoes were boiled in instead of into the pan, or vice versa or use a large bowl.

Use compliant bread dough for the shells, bake until crispy. Amazing with rhubarb mango chutney

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