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My name is Nirmala, I am from Croatia, and we are in VEP at the Yoga in Daily Life International Seminar. Today, we are preparing samosas. For the samosas, we need two main components: the dough and the filling. The ingredients for the filling are potato, onion, garlic, ginger, lemon, and fresh chili. First, we prepare the dough. We use half white flour and half gram flour (also known as atta flour for chapatis). We put the flour in a bowl, add spoons of salt, and mix it together nicely. Then we add approximately two tablespoons of oil and mix it again. We add water to make the dough. If needed, you can take a little more flour. We have to release our fingers and hands from the dough, so we can use everything a little bit more. The dough should be neither too thick nor too soft. When it is finished, we set it aside and cover it with a cloth so we can wash our hands. Now, the second thing: we prepare the filling for the samosas. For this, we need potatoes boiled in salty water with their skins on. After boiling, we take them out and peel them. We need small pieces of potato, so we cut them nicely into small cubes. Samosas can be eaten as a finger bite, with meals, or—if you have a good stomach—even for breakfast. Why not? We prepare a little bit more. The potato is prepared. Now we put everything else in hot oil. Samosas are baked in very, very hot oil. So now we can start the fire for this as well. While we are making the filling, the oil will become ready. We need some spices: approximately two spoons of coriander seeds, then jeera (cumin) seeds, a little bit smashed to release a nice aroma. Now we need onion, nicely cut, and we also put it into the oil. Next, we need to cut chilies and add them to the oil, along with a little bit of garlic, nicely cut, and a little, little bit of ginger, also nicely cut. Just a little. We put everything in the oil. It needs a few minutes, just three to five minutes. Now we are putting the jīrā (cumin) and the smashed coriander seeds in as well—grounded, about one tablespoon. We are adding turmeric (curcuma) and a little chili. See, our filling for samosas is ready. So now we have to take the dough and fill it. If the dough is too sticky, you can use a little bit more flour. Just take one part. Now we make a nice round shape. We don’t want to bring too much flour into the hot oil, so we can move it. We can use a little bit of oil. This is good. We make round chapatis—not too thick, not too thin. We have to cut them into pieces. You see, this is actually not too much. So we put it together and nicely, nicely press, hold it in your hand. It is very important to press everything very well because we don’t want the filling to go into our hot oil. If we don’t do it like this, you see, everything will go out, so it won’t stay inside. Press it down because we want to have full samādhi. You see? You can use your finger also, and then we have to put it together nicely. Now we will do it in the round. If you don’t have this in your fingers, you can do it just like this, or you can try to press it slightly. If you have a situation like this, just put it together. Sometimes it happens, but it is very important not to have holes. So we put the samosa in hot oil. It has to be very, very hot. You don’t have to do anything, actually—just check the color. If they have a nice golden color, just put them out on paper to reduce the oil. Okay, so we can make one more if you like to see. Okay, so put it together nicely from the outside and inside also. Again, together. Nicely, nicely, tiny. And then this is good practice. Putting it into the oil: if our oil is very hot, we just need a few seconds. You see, it is done. This is our samosa. You can eat it with vegetables, or you can make chutneys or some kind of ajvar. And if it’s too hot, you can have it with yogurt also. So, thank you for watching us. I hope you will enjoy. Hari Om.