Garam Masala Tuesdays: Roasted Stuffed Potatoes

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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.

Now, being at home all day with nothing much to do is not fun at all. And more so if you are thousands of miles away from where you have been born and brought up.
Being home all day, with no job, no kids to take care of, makes you feel worthless as well.
This blog helped change that to a great extent and for that I have you all to thank.
It gave me an identity. People who I have never met know me. They don’t know me as V’s wife- but they know ME. And that counts for something.

Garam Masala Tuesdays: Samosas Revisited

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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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