First of all wishing all my Pakistani followers a very happy Independence Day. Today we cherish the ones who made our independence possible. Freedom is hard to get, but we are blessed to have it.

This Independence Day I was asked to share a recipe that defined the flavors of Pakistan for me. When I think of my home land, I miss so much about it. My friends, my family, the culture but most importantly the food. Eating out is something that will never be the same. Call me biased but Pakistan has one of the best street food and restaurants to offer.

Tiny Samosas stuffed with spiced mashed potatoes, sprinkled with chaat masalah are one such street food I cannot get over. While many associate these hawker treats with their school going days, for me they will always be ‘Peer Bazaar ke Chunni Samosay’ (tiny samosas sold outside the farmer’s market). My mom will bring a paper bag stuffed with these piping hot delicious samosas sprinkled with chaat masalah. They’re usually sold with a chutney on the side, something we usually skipped because they were so darn delicious on their own.

Ingredients

For Samosas:

• Boiled Potatoes 2
• Red Chilli Flakes 1/2 tsp.
• Red Chilli Powder 1/4 tsp.
• Cumin Powder 1/2 tsp.
• Chaat Masala 1/2 tsp.
• Carom Seeds 1/4 tsp. (Ajwain)
• Salt to taste
• Spring Roll or Samosa Wrappers (2” x 8”)
• Flour 2 tbsp.
• Water 4 tbsp.
• Oil for deep frying

To make the potato samosas, mash boiled samosas with all spices. Make a slurry with the flour and water. Fill samosa filling into spring roll or samosa wrappers and fold into triangular samosas. Seal using the flour slurry. Deep fry in hot oil until golden brown. Drain on a paper towel and sprinkle with Chaat Masala before serving.

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For Potato Chutney

• Potato 2
• Tamarind Paste 1 tsp.
• Salt 1/2 tsp.
• Lemon Salt a pinch (optional)
• Jaggery 1 tsp.
• Cumin Powder 1/4 tsp.
• Red Chili Flakes 1/4 tsp.
• Orange Food Color a pinch
• Water 1 cup

To make the potato chutney peel and cut potato into small cubes. Add everything into a pot and boil until potatoes are soft. Blend potatoes into a smooth paste. If the mixture is too thick add some water. If it is too runny continue to cook after blending until chutney reaches a sauce like consistency.