The rainy season has come and there’s no better way to spend an afternoon with a cup of hot tea and delicious snack.  I was thinking about samosa… crunchy skin with spicy soft potato filling. I check my fridge and decided to make potato and curly endive samosa Potato and Curly Endive Samosa Samosa Filling 2 (250g) large potatoes, boiled and peeled 75g curly endives, chopped roughly 1 large onion, finely chopped 2 garlic, finely minced 1 teaspoon freshly ground ginger 1-2 green chillies, finely chopped 1 tablespoon curry powder 1/2 teaspoon garam masala 1/3 teaspoon turmeric powder 1/2 teaspoon green cardamom powder 2 tablespoon oil  Salt to taste Samosa Dough 2 cup maida (all-purpose flour) 3 tablespoon oil or ghee 1 teaspoon nigella seeds 2/3 cup water Salt to taste Direction Samosa Dough: Mix together flour, salt and nigella seeds. Add oil, rub together oil and flour with fingers until becomes a crumbly mixture. Gradually add water and knead until you get a smooth and pliable dough.  Samosa Filling: Chop potato into small chunks. Heat oil in a pan, add chopped onion, stir-fry for 2 minutes until fragrant and translucent. Add garlic, green chillies and ginger paste, stir-fry for …

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