2Tbsp. butter1 ts. ginger; minced, 1 ts. cumin seeds, 1/2 ts. curry powder, 1/4 ts. garam masala, 1 lg. potato; peeled and diced, 3 Tbsp. water, 2 Tbsp. raisins, 1/4 cup frozen peas, 1/4 cup cilantro, 2 green onions; slicedsambusa/samosa wrappers

Makes 32 large sambusa/samosa5 cups flour + extra for rolling2 ts. salt1/2 cup oil + extra for rolling2 cups wateroil for frying

Combine all the ingredients in a large bowl.vKnead until a smooth dough is formed. Wrap in plastic wrap and let rest for 30 minutes. Knead for 2 minutes and then divide the dough into 16 pieces. Press down each piece to form a 3 inch circle. Coat the top with oil and sprinkle with flour. Make 8 stacks with 2 in each stack.Press down to try to keep them equal in size. Flatten with a rolling pin until each stack is about 10 inches.10. Heat a pan on low heat.11. Place the stacked circles in the pan. (You don't want to cook them, you just want to dry themout.) Remove from the heat and cut in half. Separate each piece. (Each 10 inch stack makes 4 large sambusa.). Fold to form a cone.. Fill with a filling of your choice and close using flour paste.

Heat the butter in a large frying pan; add the ginger, cumin seeds, curry powder, and garammarsala and fry lightly for 1 minute or until very fragrant.
Add the potato and 3 tablespoons of water and cook over low heat for 15-20 minutes or untilthe potatoes are tender. Add the raisins, peas, cilantro, and green onion and stir through. Set aside to cool Fill each uncooked sambusa wrapper with a spoonful of the filling. Close top using a flour paste. Fry until golden brown. Remove from oil and drain on a paper towel

added by Tammy Amina