Samosas are wildly popular among Indians and are commonly served as appetizers or snacks. They are also loved by non-Indians, which makes them a good item to serve in mixed crowds, even with relatively unadventurous eaters. Who doesn’t like deep fried stuffed pastry?
In the Ismaili community, we make samosas that are relatively small (3-4 inches on the edge), flat and have a medium-thick pastry. Those of you living in North America are probably more familiar with the baseball sized, thick-pastry variety which are served in Indian restaurants. When I was young my mom would make meat and vegetable samosas from scratch. Later on, we would buy uncooked versions and fry them up for our guests. My mom, who is a health nut, started to bake them, which was much healthier and prevented a ‘deep fried smell’ in the house. While the recipe below is not hers, I take insipiration from her artery-friendly methods.
More: http://treataweek.blogspot.com/2009/05/vegetable-samosas.html
Ismailimail 