Samosas are a fabulous picnic food, and they’re even better when you make your own, say Max Halley and Ben Benton. Eat these ones hot, warm or cold: they’re sensational whatever the temperature. From ...

Making 1000 samosas doesn’t have to be complicated! This simple village-style recipe uses fresh potatoes and spices for ...

These hand-held, savory pastries are filled with a mixture of garam masala-spiced potatoes and peas and served with a sweet tamarind chutney and a mint chutney. For extra-crispy pastry, refrigerate ...

Start by cooking potatoes. I cubed and air fried mine at 385F for 18 minutes. Melt butter and mix in spices, I added coconut butter for flavor and sweetness. In a fry pan heat up peas and carrots with ...

Eating and drinking have its fun in the changing weather. Especially if we talk about Indian cuisine, then spicy Indian food and breakfast are unique. After lunch, one often feels like eating ...

First, make the dough. Put flour, salt and ajwain seeds in a medium bowl. Drizzle in oil and work into flour with fingers until mixture looks mealy. Add water gradually, stirring until a soft dough ...

Heat the oil in a heavy saucepan and fry the cumin seeds until they turn dark, for a few seconds. Reduce the heat. Add the spice powders and stir in the potatoes at once as the spice powders will ...

This story is free to read because readers choose to support LAist. If you find value in independent local reporting, make a donation to power our newsroom today. Samosa, sambousek, kue kering, ...

It’s a little cheeky to say this dish is from India, because even Indians would admit that the basic idea for the samosa came ...