I like the bare bones of this recipe, but if you add about 1/2 a tsp of minced ginger and garlic respectively it will greatly improve the aroma of the mix. <br/>I like to add about a tblsp of vinegar before the end to bring out all the flavors. <br/>Some chopped cilantro at the end gives it a nice fresh touch.<br/>If you don't mind the added oil calories from frying, I used eggroll( not spring roll too crumbly) wraps cut in half and then rolled up into a cone shape, placing filling in and closing up for the triangle shape, with water to close them up. The lovely crunchiness lends to the enjoyment of the snack. <br/>A trick that I learned in Africa was serving them with a wedge of lemon to squeeze into the samosa, which intensifies and truly brings out the flavors. ENJOY!!