I am super excited to launch this new, India Series, along with the other two ongoing, Israel Series and Tree Nut/Nut Free Macaron Series which is on hiatus until the Fall season. To help me launch this series I asked the lovely, super young and super talented Kulsum (@JourneyKitchen) of Journey Kitchen to share some of our all time favorites, samosas. I can't really recall when Kulsum's and my paths crossed on twitterverse but what struck me the most was her unique Indian Bohra Cuisine which I hadn't heard of before. As Kulsum works full time and is finishing up her Masters degree, she also finds time to share with us some dishes from her Bohra heritage. Indian Date Pudding for one and the samosas filled with lentils that is more prevalent at her mom's home while growing up, as opposed to the widely popular spicy potatoes and peas. Thank you Kulsum and thank your husband too for the professional looking demonstration! :)
Samosas make me extremely nostalgic. Not a potato filled ones but rather lentils and meat stuffed samosas which are a known delicacy of the little town I come from. Growing up, any feast or occasion had to include samosa. Mom starts her morning by making thin pastry from whole wheat flour which is similar to making roti. Two balls of dough are put together pressed at edges and then rolled out thinly. While its cooked on the hot griddle, the air fills and separates the two layer of pastry that were put together leading to two thin sheets of round pastry.