I started this blog in July 2010 mainly as a way to keep myself occupied and also to document the recipes I was trying as a newly wed. It helped, that as a result, my recipes would all be at one place. But, very soon it became my lifeline.
My parents are here!
And that is why the absence from blogosphere.
And that is why I am posting GMT on a Wednesday, instead of the usual Tuesday.
Well, its the first time my parents are visiting me.
I was and am super excited about it!
They have been here in my house for only two days, and already the house is looking so much cleaner.
I know! I know! I have posted about Samosas before. So why again today? Well, there are quite a few reasons why I return to these delectable fried babies.
For one, a lot of you weren’t following my blog when I first blogged about Samosas. Yes, I am aware a lot of you out there still don’t follow my blog, but I have to admit, without compromising on my modesty, my blog following has increased a bit from when I last posted about samosas. So, its only right to post it again as many of you missed out on it the first time!
Another reason why I post again today, which is probably the main reason- I think this recipe needs to be a part of Garam Masala Tuesdays. Samosas are the most popular tea time snack in India and a favorite when you have guests over and thus deserved to be here at GMT. It would be a crime if I don’t talk about them in my weekly Tuesday posts dedicated solely to Indian food.
Plus, I wanted to see if I could improve on the recipe and even though the previous one was great, these are a notch better- well, the crust has been improved- no more bubbles on the samosa (well, significantly less) and perfectly crispy! (Note: you will see a lot of difference in the quality of pictures taken then and now. Please don’t be too harsh- I was just learning then and continue to do so even now. We have to start somewhere, don’t we!)