#deconstructed samosa

(Prep time: 20 mins, Cook time: 30 mins-45 mins, Serves 3-4)

What you need:

For the "chips":

Plain flour - 1 1/2 cups (or you can use 1/2 cup whole wheat flour + 1 cup plain flour)

Caraway seeds - 1 tbsp

Cumin seeds - 1/4 tbsp

Red chilli powder - 1 tsp

Oil/ghee/butter - 1 tbsp, melted

Salt - to taste

Water - enough to make the dough

Olive oil, to brush

For the potato curry:

Potato - 2 cups, diced

Onion - 1 cup, diced

Peas - 1/4 cup

Ginger - 1 tbsp, grated

Garlic - 1 tbsp, grated

Garam masala - 1 tbsp

Turmeric - 1/4 tsp

10 curry leaves

3-4 green chillies, diced

Jeera - 1 tsp

Mustard seeds - 1 tsp

Salt - to taste

Cilantro - to garnish

Olive Oil - 1 tbsp

What you do:

Curry:

Quickly blanch the diced potatoes or put them in a microwavable bowl filled with salted water and nuke them for 3 minutes.

Heat the oil in a large pan on medium heat.

Add the curry leaves, turmeric, chillies, jeera and mustard seeds.

Add the ginger, garlic and garam masala and fry for a couple of seconds.

Add the onions and fry until translucent (don't brown them too much)

Add the potatoes and fry for a few minutes.

Add 2 tbsps of water, salt and a lid.

Turn the heat down to medium-low and cook until the pototoes are tender (10-15 minutes)

Add the peas and cilantro and let cool.

Chips

Preheat your oven to 375°F.

Spray a large baking sheet or use parchment paper.

In a mixing bowl, sift together the flour, salt, chilli powder, oil, cumin seeds and caraway seeds (AKA all the ingredients except water).

Add enough water to knead a firm dough ball.

Roll out the dough to a roti/tortilla thickness and cut out triangles or circles or whatever you want.

Place the chips on the paper and brush with olive oil.

Bake for ~10 minutes until golden brown. Flip them over, brush with olive oil and bake them for another 1-2 minutes.

*You can also deep fry the chips.