Courses Archives: Snack

Snack

Chili Con Carne with Beans

Chili Con Carne with Beans
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Our ground beef chili uses 85 percent lean ground beef for richness and flavor. We use only small amounts of pureed whole canned tomatoes and pinto beans to create a thick, rich dish that is best served over white rice and/or with tortilla chips. To keep the meat moist and tender, we treat it with salt and baking soda. Both ingredients help the meat hold on to moisture, so it doesn’t shed liquid during cooking. This means that 2 pounds of beef can be browned in just one batch. We also simmer the meat for 90 minutes to fully tenderize it. Finally, our homemade chili powder uses a combination of toasted dried ancho chiles, chipotle chiles in adobo, and paprika, along with a blend of herbs and spices to round it out. We make sure to stir in any fat that collects on the top of the chili before serving since it contains much of the flavor from the fat-soluble spices in the chile powder.
Servings Prep Time
10 Servings 1 hour
Cook Time
2 hours
Servings Prep Time
10 Servings 1 hour
Cook Time
2 hours
Chili Con Carne with Beans
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Our ground beef chili uses 85 percent lean ground beef for richness and flavor. We use only small amounts of pureed whole canned tomatoes and pinto beans to create a thick, rich dish that is best served over white rice and/or with tortilla chips. To keep the meat moist and tender, we treat it with salt and baking soda. Both ingredients help the meat hold on to moisture, so it doesn’t shed liquid during cooking. This means that 2 pounds of beef can be browned in just one batch. We also simmer the meat for 90 minutes to fully tenderize it. Finally, our homemade chili powder uses a combination of toasted dried ancho chiles, chipotle chiles in adobo, and paprika, along with a blend of herbs and spices to round it out. We make sure to stir in any fat that collects on the top of the chili before serving since it contains much of the flavor from the fat-soluble spices in the chile powder.
Servings Prep Time
10 Servings 1 hour
Cook Time
2 hours
Servings Prep Time
10 Servings 1 hour
Cook Time
2 hours
Ingredients
Servings: Servings
Units:
Instructions
  1. Adjust oven rack to lower-middle position and heat oven to 275 degrees. Toss beef with 2 tablespoons water, 1 1/2 teaspoons salt, and baking soda in a bowl until thoroughly combined. Set aside for 20 minutes.
  2. Meanwhile, place anchos in Dutch oven set over medium-high heat; toast, stirring frequently, until fragrant, 4 to 6 minutes, reducing heat if anchos begin to smoke. Transfer to food processor and let cool.
  3. Add tortilla chips, cumin, paprika, garlic powder, coriander, oregano, thyme, and 2 teaspoons pepper to food processor with anchos and process until finely ground, about 2 minutes. Transfer mixture to bowl. Process tomatoes and their juice in now-empty workbowl until smooth, about 30 seconds.
  4. Heat oil in now-empty pot over medium-high heat until shimmering. Add onion and cook, stirring occasionally, until softened, 4 to 6 minutes. Add garlic and cook until fragrant, about 1 minute. Add beef and cook, stirring with wooden spoon to break meat up into 1/4-inch pieces, until beef is browned and fond begins to form on pot bottom, 12 to 14 minutes. Add ancho mixture and chipotle; cook, stirring frequently, until fragrant, 1 to 2 minutes.
  5. Add remaining 2 cups water, beans and their liquid, sugar, and tomato puree. Bring to boil, scraping bottom of pot to loosen any browned bits. Cover, transfer to oven, and cook until meat is tender and chili is slightly thickened, 1 1/2 to 2 hours, stirring occasionally to prevent sticking.
  6. Remove chili from oven and let stand, uncovered, for 10 minutes. Stir in any fat that has risen to top of chili, then add vinegar and season with salt to taste. Serve, passing lime wedges, cilantro, and chopped onion separately. (Chili can be made up to 3 days in advance.)
Recipe Notes

Diced avocado, sour cream, and shredded Monterey Jack or cheddar cheese are also good options for garnishing. This chili is intensely flavored and should be served with tortilla chips, steamed white rice or baked potato.

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Pastor – al la Gringa

Pastor a la Gringa
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Servings Prep Time
16 tacos/quesadillas 1 hour
Cook Time Passive Time
1 hour 12 hours
Servings Prep Time
16 tacos/quesadillas 1 hour
Cook Time Passive Time
1 hour 12 hours
Pastor a la Gringa
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Servings Prep Time
16 tacos/quesadillas 1 hour
Cook Time Passive Time
1 hour 12 hours
Servings Prep Time
16 tacos/quesadillas 1 hour
Cook Time Passive Time
1 hour 12 hours
Ingredients
Servings: tacos/quesadillas
Units:
Instructions
  1. Deseed all the chiles and remove stems. Boil in water for 15 minutes. Place all the ingredients in a blender except 1/2 of the onion(s), the extra pineapple, the cilantro, tortillas and the meat. Liquify for 2 minutes. Strain out the pulp from the marinade. Marinate the meat slices refrigerate for 12 hours or overnight. Be sure to cover all the meat with the marinade. Using a large cast iron pan, fry the meat but do not burn it. If using thin steaks brown each one being careful not to leave any burned chile in the pan, remove each slice when it is browned and set aside. Chop up all meat into small pieces. Clean the pan again to remove excess burned stuff and grease. Saute the other half of the onions (it should be coated with the adobo) and then add the chopped meat and heat again. Prepare the tacos with corn or flour (gringa style) tortillas. Add a small slice of additional chopped pineapple if desired. For quesadillas, add Mexican cheeses and pan toast to a golden brown. Serve with Salsa a la Diabla, chopped cilantro, fresh lime and a chopped pineapple.
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Chile and Corn (Rajas) Quesadillas

Chile and Corn (Rajas) Quesadillas
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Rajas, a traditional saute of chile peppers and onions, is a staple in Mexican cuisine. With the addition of cheeses, corn, this makes an easy and delicious quesadilla filling. You can also add chicken or beef to it. Note: If you don't mind a "drippy" filling, or you can't wait 🙂 these can be eaten right away. However, if you want the filling to solidify a little, wait 5 minutes before cutting.
Servings Prep Time
6 People 10 minutes
Cook Time Passive Time
35 minutes 10 minutes
Servings Prep Time
6 People 10 minutes
Cook Time Passive Time
35 minutes 10 minutes
Chile and Corn (Rajas) Quesadillas
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Rajas, a traditional saute of chile peppers and onions, is a staple in Mexican cuisine. With the addition of cheeses, corn, this makes an easy and delicious quesadilla filling. You can also add chicken or beef to it. Note: If you don't mind a "drippy" filling, or you can't wait 🙂 these can be eaten right away. However, if you want the filling to solidify a little, wait 5 minutes before cutting.
Servings Prep Time
6 People 10 minutes
Cook Time Passive Time
35 minutes 10 minutes
Servings Prep Time
6 People 10 minutes
Cook Time Passive Time
35 minutes 10 minutes
Ingredients
Servings: People
Units:
Instructions
  1. Char the chiles directly over the gas flame on the stove or under the broiler until blackened on all sides. Enclose in a plastic bag and let steam for about 10 minutes. Add the oil to a heavy large skillet over medium heat. When the oil is hot, add the onion and saute until translucent, about 5 minutes. Add the corn and cook for an additional 3 minutes. Set aside. . Peel and seed the chiles. Cut the chiles into 1/4 to 1/2-inch strips (rajas) and add the strips to the onion and corn mixture and saute until the corn is tender, about 5 minutes. . Add the Mexican crema and cook until bubbling, about for 8 minutes. Add the cheese and stir until melted and smooth. Taste and season the rajas with salt cilantro and oregano as desired, to taste.
  2. Take a Flour or corn tortilla and place on a clean griddle. Note test a tortilla on the griddle to see if while cooking to see if it is clean. You can also use a large cast iron pan for this. Put a little oil on the griddle or pan and place the tortilla on it. Spoon in some of the rajas mixture and fold in half. Flip the tortilla over and cook until brown on both sides. . The flour quesadilla can be sliced with a pizza cutter depending on the serving size.
Recipe Notes

The poblano chile is a fresh chile that ranges from mild to hot. It is a deep, dark green or dark red color and is large and wide with shiny skin. Ripened on the plant and dried it is known as "chile ancho" or "pasilla." They can also be found at most supermarkets or Latin specialty markets. Just keep your eye out, as some stores sell them fresh under the name "pasilla."

Although this is a vegetarian dish, you can also add CostCo rotisserie chicken breast or beef carnitas to the quesadillas.  Alternately serve it with a simple chicken or beef-filled tacos.

A great filling for tacos or topping for grilled arrachera. You can use virtually any chile but a mild poblano adds the perfect amount of spice to any dish.

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Mexican Hot Dogs

Mexican Hot Dogs
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Hot dogs go Mexican with these hot dogs that are topped with guacamole and salsa and wrapped in a flour tortilla.
Servings Prep Time
8 Servings 15 Minutes
Cook Time
20 Minutes
Servings Prep Time
8 Servings 15 Minutes
Cook Time
20 Minutes
Mexican Hot Dogs
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Hot dogs go Mexican with these hot dogs that are topped with guacamole and salsa and wrapped in a flour tortilla.
Servings Prep Time
8 Servings 15 Minutes
Cook Time
20 Minutes
Servings Prep Time
8 Servings 15 Minutes
Cook Time
20 Minutes
Ingredients
Servings: Servings
Units:
Instructions
  1. Dogs: Heat a griddle or grill over medium heat. Bring about ½-inch of water to a boil in a saucepan. Boil the hot dogs until heated through, about 4-5 minutes. Transfer the hot dogs to the grill and cook to crisp up the casings.
  2. Guacamole: Meanwhile, combine the onion with 1 teaspoon of salt and let the salt pull the liquid out of the onions. Combine the avocado, tomato, lime juice, chile and cilantro. Stir in the onions and any juice that has accumulated. Season to taste with salt and pepper.
  3. Assembly: Put some cheese down the center of each tortilla, leaving a ½-inch border around the edges of the tortilla. Place the hot dogs over the toppings, then top with the guacamole/salsa mixture, add some more cheese if needed and wrap the tortilla around the dogs. Use toothpicks to secure the tortillas if needed. Spray the griddle or pan with cooking spray or corn oil and grill for a few minutes on each side until brown and crisp.
Recipe Notes

Try Vegetarian Hot Dogs or substitute corn for flour tortillas.

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Crispy Oven Baked Chicken Wings

Crispy Oven Baked Chicken Wings
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The secret to truly crispy oven baked wings is tossing the wings in baking powder and baking it on low first to render out the fat before increasing the heat to very high to make the skin crispy. These crispy wings are tossed in a classic honey garlic sauce. **IMPORTANT** Use Baking Powder not baking soda / bi-carb soda! Puh-lease be careful to use baking powder (the stuff you use in muffins and pancakes to make them rise!) - if you use baking soda / bi-carb soda, it will be INEDIBLE!! It is really, really yuck!
Servings Prep Time
5 People 20 Minutes
Cook Time
1.25 Hours
Servings Prep Time
5 People 20 Minutes
Cook Time
1.25 Hours
Crispy Oven Baked Chicken Wings
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The secret to truly crispy oven baked wings is tossing the wings in baking powder and baking it on low first to render out the fat before increasing the heat to very high to make the skin crispy. These crispy wings are tossed in a classic honey garlic sauce. **IMPORTANT** Use Baking Powder not baking soda / bi-carb soda! Puh-lease be careful to use baking powder (the stuff you use in muffins and pancakes to make them rise!) - if you use baking soda / bi-carb soda, it will be INEDIBLE!! It is really, really yuck!
Servings Prep Time
5 People 20 Minutes
Cook Time
1.25 Hours
Servings Prep Time
5 People 20 Minutes
Cook Time
1.25 Hours
Ingredients
Servings: People
Units:
Instructions
  1. If you are organized enough, uncover the chicken wings and leave them in the fridge for a few hours to dry out. Otherwise, use a paper towel to pat the wings dry. Adjust oven racks to upper-middle and lower-middle positions. Preheat oven to 250F/120C. Line a baking tray with parchment paper. Spray with oil spray. Place the wings separately on each pan you use and season both sides. They should just fit snugly. They will shrink when they cook because the fat renders out so don't worry if they look too snug. Place wings on the lower middle oven rack and bake for 30 minutes. Move wings up to the upper middle rack and increase the oven temperature to 425F/220C. Bake for 20-30 minutes, rotating the tray halfway through and Turn over the wings. Do this 2-3 times or until chicken is crispy. Remove baking tray from the oven and let it stand for 5 minutes. Toss wings in sauce of choice (or serve it on the side to dip / drizzle on the wings), then serve. Serve with Celery sticks and/or Carrots, potato chips and Blue Cheese Dressing.
Recipe Notes

1. You will notice once the wings come out of the oven that they are smaller than usual. This is because the fat under the skin melts off (renders out) while baking in the low oven.
2. The wings will not bake to a dark golden brown unless you leave them in for 1 hr+. They bake to a golden brown. You will know they are done because the skin will be lovely and crispy.

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Shrimp Quesadilla

Shrimp Quesadilla
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Quesadillas have to be my favorite go-to food for lunch. They’re just so easy to make! Especially when you have tortillas and cheese in the fridge, which we almost always do. Recently I had lunch with an old friend at Buck’s of Woodside, a rather famous hang-out for Silicon Valley venture capitalists, and had a spectacular marinated shrimp and Jack cheese quesadilla, smothered in avocado and creme fresca, served on a bed of shredded iceberg lettuce. I’ve created my own version here, inspired by that wonderful lunch at Buck’s. I could eat these all day.
Servings Prep Time
1 Serving 15 Minutes
Cook Time
10 Minutes
Servings Prep Time
1 Serving 15 Minutes
Cook Time
10 Minutes
Shrimp Quesadilla
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Quesadillas have to be my favorite go-to food for lunch. They’re just so easy to make! Especially when you have tortillas and cheese in the fridge, which we almost always do. Recently I had lunch with an old friend at Buck’s of Woodside, a rather famous hang-out for Silicon Valley venture capitalists, and had a spectacular marinated shrimp and Jack cheese quesadilla, smothered in avocado and creme fresca, served on a bed of shredded iceberg lettuce. I’ve created my own version here, inspired by that wonderful lunch at Buck’s. I could eat these all day.
Servings Prep Time
1 Serving 15 Minutes
Cook Time
10 Minutes
Servings Prep Time
1 Serving 15 Minutes
Cook Time
10 Minutes
Ingredients
Servings: Serving
Units:
Instructions
  1. 1 If you are starting with frozen raw shrimp, defrost them by placing them in a bowl of ice water until defrosted. Then poach the raw shrimp for 1 to 2 minutes in boiling water, remove from pan with a slotted spoon, and rinse under cold water to stop the cooking. If you are starting with frozen cooked shrimp, you can defrost them in a bowl of ice water or lemon juice with ice. 2 Place strained cooked shrimp in a bowl. Add lime or lemon juice, some chopped fresh jalapeno or serrano chile and/or a dash of chile powder (can also use chipotle chiles or chipotle chili powder) to desired level of heat, green onion, and cilantro. Sprinkle with salt and pepper. Let marinate for 10 to 30 minutes. Strain out the juice. 3 Heat a cast iron or stick-free skillet on medium high. Add a small amount of oil (about 1/2 teaspoon) and spread it around the bottom of the pan with a spatula (you could use butter as well). Place one flour tortilla on the skillet. Flip the tortilla over a few times, 10 seconds between flips. Air pockets should begin to form within the tortilla. Remove the tortilla and repeat with the second tortilla. Leave the second tortilla in the pan and reduce the heat to medium. 4 Sprinkle the tortilla with the grated cheese. Distribute the shrimp mixture on top of the cheese. Place the other tortilla on top. Using two spatulas (one to hold the top in place) flip the quesadilla over when the bottom tortilla is nicely toasted and the cheese has begun to melt. Remove the quesadilla from the pan when the now bottom tortilla has toasted sufficiently. You can also use just one tortilla instead of two, and fold the tortilla over itself like an omelette. 5 Cut like a pie into six pieces. A pizza wheel works well for this. Place on a serving plate. Serve with avocado slices and sour cream. Garnish with chopped fresh cilantro.
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Fried Tortilla Chips

Fried Tortilla Chips
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Anyone who has snacked on freshly made tortilla chips can attest to their addictiveness and vast superiority to mass-market offerings. If you aren’t lucky enough to have high-quality tortilla chips available in your area, don’t fret because you can make your own with this recipe. It’s a bit of work, but you’ll earn plenty of friends. And it goes without saying that these are a natural pairing for guac and salsa.
Servings Prep Time
6 servings 1 minute
Cook Time
4 minutes
Servings Prep Time
6 servings 1 minute
Cook Time
4 minutes
Fried Tortilla Chips
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Anyone who has snacked on freshly made tortilla chips can attest to their addictiveness and vast superiority to mass-market offerings. If you aren’t lucky enough to have high-quality tortilla chips available in your area, don’t fret because you can make your own with this recipe. It’s a bit of work, but you’ll earn plenty of friends. And it goes without saying that these are a natural pairing for guac and salsa.
Servings Prep Time
6 servings 1 minute
Cook Time
4 minutes
Servings Prep Time
6 servings 1 minute
Cook Time
4 minutes
Ingredients
Servings: servings
Units:
Instructions
  1. Arrange corn tortillas in a stack and cut into 4 equal wedges. Pour corn oil in a deep 2 or 3-quart pan and set on medium-high to high heat. When oil is hot enough to make a piece of tortilla sizzle, add tortilla pieces, a handful at a time, and stir to separate. Cook until crisp (1 to 1-1/2 minutes); lift from oil with slotted spoon and drain on slotted oven broiler pan, season immediately while hot, then transfer to a bowl lined with paper towels. Cook in batches and try not to overcrowd the chips.
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Frito Boat / Chili Bean Salad

Frito Boat / Chili Bean Salad
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Rating: 4
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Here's a super-easy and popular snack. You can make do with two 6-lb cans of chili or make your own chili. A bag of salad mix and at least three bags of Frito Lay chips (small ones are better than dippers). Add some garnishes: Shredded cheese, fresh-chopped onion, pickled jalapenos, sour cream. You can heat up the chili and put it in a half-sized warmer. Put out all the other ingredients and bowls and let everyone create a Frito boat of chili and Fritos, or a chili bean salad of salad and chili, or any combo of the two they want. Costs for this snack are usually around $50 and always pay for themselves and a bit extra.
Servings Prep Time
30 - 40 1/2 hour
Cook Time Passive Time
45 minutes 2 hours
Servings Prep Time
30 - 40 1/2 hour
Cook Time Passive Time
45 minutes 2 hours
Frito Boat / Chili Bean Salad
Votes: 4
Rating: 4
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Here's a super-easy and popular snack. You can make do with two 6-lb cans of chili or make your own chili. A bag of salad mix and at least three bags of Frito Lay chips (small ones are better than dippers). Add some garnishes: Shredded cheese, fresh-chopped onion, pickled jalapenos, sour cream. You can heat up the chili and put it in a half-sized warmer. Put out all the other ingredients and bowls and let everyone create a Frito boat of chili and Fritos, or a chili bean salad of salad and chili, or any combo of the two they want. Costs for this snack are usually around $50 and always pay for themselves and a bit extra.
Servings Prep Time
30 - 40 1/2 hour
Cook Time Passive Time
45 minutes 2 hours
Servings Prep Time
30 - 40 1/2 hour
Cook Time Passive Time
45 minutes 2 hours
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DIY Chicken Tacos

DIY Chicken Tacos
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Three Costco BBQ chickens, stripped of meat. 50 corn tortillas (warm on griddle or in oven and keep in tortilla warmer--the club has a few). Shredded mexican cheese, salsa, shredded lettuce, sour cream, pickled jalapenos, etc. Once you strip the chickens, warm the tortillas and prepare the garnishes, just put it all out there and let folks help themselves. This is a cheap (~$50) snack that has always paid for itself.
Servings Prep Time
30 - 40 1 hour
Cook Time Passive Time
0 2 hours
Servings Prep Time
30 - 40 1 hour
Cook Time Passive Time
0 2 hours
DIY Chicken Tacos
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Three Costco BBQ chickens, stripped of meat. 50 corn tortillas (warm on griddle or in oven and keep in tortilla warmer--the club has a few). Shredded mexican cheese, salsa, shredded lettuce, sour cream, pickled jalapenos, etc. Once you strip the chickens, warm the tortillas and prepare the garnishes, just put it all out there and let folks help themselves. This is a cheap (~$50) snack that has always paid for itself.
Servings Prep Time
30 - 40 1 hour
Cook Time Passive Time
0 2 hours
Servings Prep Time
30 - 40 1 hour
Cook Time Passive Time
0 2 hours
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Samosa

Samosa
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Years ago, my neighbor brought some over, I never had these before, and now I can't get enough.
Servings Prep Time
8 servings 45 minutes
Servings Prep Time
8 servings 45 minutes
Samosa
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Years ago, my neighbor brought some over, I never had these before, and now I can't get enough.
Servings Prep Time
8 servings 45 minutes
Servings Prep Time
8 servings 45 minutes
Ingredients
Servings: servings
Units:
Instructions
  1. How to make samosa:
  2. For Cover:
  3. Mix all the ingredients (salt, oil, ajwain) except water. Add a little water at a time. Pat and knead well for several times into a soft pliable dough. Cover it with moist Muslin cloth and keep aside for 15 minutes.
  4. For Stuffing :
  5. In a bowl add mashed potatoes and all dry masalas (salt, chili powder, mango powder, garam masala) and green chilles, ginger and Mix well. Add green peas, cashews and raisins and mix well. Add coriander and keep aside.
  6. To Proceed :
  7. Make small rolls of dough and roll it into a 4"-5" diameter circle. Cut it into two parts like semi-circle. Now take one semi circle and fold it like a cone. Use water while doing so. Place a spoon of filling in the cone and seal the third side using a drop of water.
  8. Heat oil in a kadhai and deep fry till golden brown (fry on a medium flame).
Recipe Notes

You can buy the best bay area samosas at the Passage to India Bakery. They come with tangy dipping sauce or yogurt with it as well.  Popular Samosa Sauces

Watch a video on making your own Samosas: Making Samosas (video)

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