Since leaving Central Valley California two years ago, my son has had a major hankering for Samosas made in the Gujarati style. We had a friend who was Gujarati and raised in Tanzania who makes the most amazing Samosas. Haven't talked the recipe out of her yet. My son's complaint is that the Samosas we have found in Sonoma County have "too much potato and are too bland." Our friend's had more peas and sweetness. So I am willing to go out on a limb and try to learn how to make these babies myself. Any help for this Chicago born soul sister?