1001 Samosas ( Stuffed & Fried Indian pastries)

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This cookbook lists 1000 simplified samosas (deep fried Indian stuffed pastries).Ten different bases are paired with ten different additives and ten stuffings to create a thousand different samosas. These recipes are graded from easy to tough, with 000 being the easiest and 999 being the toughest. 

The base:
Though refined wheat flour (maida) account for most samosas cooked across India, we can make samosas from a variety of flours. As many of these flours cannot be kneaded easily into a dough, they are mixed with wheat flour to make kneading easier. Each flour will change the flavour and texture of the samosa. Rice flour would make it crispy, gram flour would make it chewy, semolina would make it gritty and so on. Try experimenting with various flours.

The additives:
A variety of spices or herbs as listed in column 2 can be kneaded into the dough.

The stuffing:
Anything without too much moisture can be used to stuff a samosa. Potatoes, paneer and dal make easy stuffing whereas cauliflower or radishes take time to master, because they have more moisture. Though non-veg stuffings are not as common, they can be cooked into delicious samosas.

Combining a variety of stuffing with a variety of bases and additives would give you an endless list of samosas. Experiment and fave fun !