emcemrys

January 3, 2012 at 5:16pm

I make a deep fried version of samosas, and my recipe calls for ground kalonji seeds in the dough. To me, whatever the filling, the kalonji seeds give the flavor that makes the samosas taste like samosas. Unless you have an asian market around, they can be hard to find (and you grind them yourself), but what a difference!
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