Samosas are the quintessential Indian tea time snack. Everyone loves samosas, and when ever you crave one in India, only a few blocks away from you you will find be a guy scooping out some fresh samosas from a big pot of hot oil. Needless to say, that option is not available where we live. So when I am craving one, I have to make some on my own.

My favorite are of course the regular potato kinds – about which I have posted in the past. But since I make them every time for any potluck where non-Indians are concerned, I thought I would try a different filling this time.

This time I went for a non vegetarian filling.

Generally, the non vegetarian filling that my mom uses is made from lamb meat, but since I was cooking for my non Indian friends, I decided to go with chicken as the filling. From my experience I have realized that Americans (or at least the ones I have come across) are not too fond of lamb preparations. Maybe that’s why none of the grocery stores in a 100 mile radius of where we stay carry lamb meat.

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Doesn’t time really fly by? And doesn’t this feeling of time flying by become more pronounced during the end of a year and the beginning of another?

2011 surely flew by me.

The year was eventful, to say the least.

V survived a year of marriage with me!

I was able to make two trips to India this year. And I just realized almost half of this year was spent in India.

But the highlight of this year had to be the birth of my niece, Lahina. Oh how I miss that baby!

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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!)

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