Veggie Samosas

Heat oil in a saute pan over medium heat. Add onion; cook for 1 minute. Add garlic curry ginger cumin salt red pepper flakes coriander cayenne pepper celery seed tarragon and cinnamon. Cook until fragrant 1 to 2 minutes more. Add potatoes and mixed vegetables. Cook stirring constantly for 3 minutes.

Pour broth into the potato mixture. Reduce heat to medium-low. Cook stirring occasionally until potatoes are tender and broth is mostly absorbed 12 to 15 minutes.

Place flour in a medium bowl. Make a well in the center; add salt oil and water in that order. Mix into a stiff dough roll into a ball and wrap in plastic wrap. Set aside for 30 minutes.

Divide dough into 8 balls. Roll each ball into a 10-inch circle. Cut each circle in half moisten the edges and shape each half into a cone around your finger. Fill dough with 1 to 2 tablespoons of the vegetable mixture. Pinch edges shut.

Heat oil in a large saucepan or deep-fryer. Deep-fry samosas in batches until lightly browned 2 to 3 minutes. Serve hot.