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 ...

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 ...

If you’re looking for a blend of flavors, tuna samosa is your go-to. It’s like mixing Indian and Greek culinary magic. Imagine the classic Indian street food—samosa—fusing with the crispiness of Greek ...

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 ...

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 ...

Instructions: Boil potatoes with salt and coarsely mash them. Add red pepper, salt, turmeric powder, coriander, cumin and garam masala to the potatoes. Transfer the mixture to a bowl, add chiles, ...

*Refers to the latest 2 years of stltoday.com stories. Cancel anytime. Yield: 36 samosas. 3 medium potatoes> Salt> 1 tablespoon canola oil, plus oil for deep-frying> >Place unpeeled potatoes in a ...

Chef, restaurateur and TV personality Palak Patel is stopping by the TODAY kitchen to celebrate the festive Hindu holiday of Holi, or the Festival of Colors with some of her favorite Indian ...

Keep a stash, made from scratch, in the freezer, and fry them up as a quick snack to break fast, to host surprise guests or to just feed yourself. By Zainab Shah In Pakistan, the Urdu word for ...