Date: 2007-10-13 06:57 pm (UTC)
From: (Anonymous)
This is the recipe I used- online here: www.2sparrows.org/blog/2005/11/28/samosas/
It's actually called a tamarind mint chutney. I can't remember if we had the black salt. Or the jaggery.
We made the same samosas on this page too - including the wraps. They were so stubborn, every time we rolled out the dough it would contract back into a tiny little circle. It took us forever to get them to stay big enough to fill. But they were delicious. Madhur Jaffery's recipes are very good.
R.
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