Samosas were my gateway into Indian food back in my college days. What's not to love, really? They're crispy handheld puffs stuffed with spicy potatoes, peas, and onions — a plate of them is an appetizer to share with friends, two or three of them make an excellent lunch to eat on the way to class.
I've recently become obsessed with making an easy, baked version of these traditional, potato-filled samosas at home. My very non-traditional secret? Using store-bought dumpling wrappers to hold the steamy, spicy filling!