Samosas are crispy, golden fried pastry pockets filled with spiced potato filling. They are often served with tangy tamarind chutney, making them an irresistible snack.
Samosa with Tamarind Chutney
Ingredients
For Samosa
For Tamarind Chutney
Instructions
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Heat oil in a pan, add cumin seeds and let them splutter.
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Add chopped onions, green chilies, and grated ginger. Sauté until onions turn golden brown.
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Add the boiled mashed potatoes, peas, and all spices (garam masala, turmeric, coriander, chili powder, salt).
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Cook the mixture for about 5 minutes, allowing the flavors to blend. Set aside to cool.
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In a saucepan, combine tamarind pulp, jaggery, cumin powder, black salt, chili powder, and ginger powder with water.
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Cook over low heat for about 10 minutes until the chutney thickens. Let it cool.
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Take one samosa pastry sheet, fold it into a cone shape, and seal the edges with a little water.
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Stuff the cone with the prepared potato filling, then seal the open end.
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Repeat with remaining sheets and filling.
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Heat oil in a pan or deep fryer.
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Carefully fry the samosas in hot oil until golden and crispy, about 5-7 minutes.
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Alternatively, bake at 375°F (190°C) for 25 minutes, flipping halfway through.
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Serve hot with the tangy tamarind chutney.
Note
- Samosas can be deep-fried or baked for a healthier option.
- Adjust spice levels based on personal taste.