any type of samosa needs:

1 tablespoon garam masala
grated fresh ginger
1 tablespoon coriander seeds (freshly ground).
1 tablespoon sesame seeds

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sweet ones, add:

1 large peeled, boiled, mashed sweet potato
1 tbsp powdered ginger
tablespoon cinnamon
teaspoon nutmeg
2 tablespoons extra butter

dust with cinnamon & sugar while still hot from frying

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savory ones, add:

juice of 1 lemon
1 medium yellow onion
1 large peeled, boiled, mashed potato
1 tsp turmeric
1.5 tsp cumin
1 tsp your favorite chile powder (i used red savina or cayenne)
1 cup boiled or steamed peas, drained.
4 cloves garlic, grated/pressed/minced
1/4 cup finely chopped cilantro
1 chopped jalapeno, serrano, or other pepper.

lightly salt while still hot from frying

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dough:

plain flour and water and a dash of salt.  add water to flour until pliable
and not super sticky.  roll out into approx eggo-waffle-sized rounds, very
thin.  place filling on dough round, fold dough in half and seal.  try to
keep somewhat flat for better coverage while frying.


deep fry in medium hot oil.  i used the 5 out of 6 setting on my stove,
and about a half inch of oil.  flip halfway through.  dry on cake/cookie
cooling rack after sprinkling with topping (salt/cinnamon & sugar).