Samosa with Tamarind Chutney
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.
Ingredients
- 4 potatoes, boiled and mashed
- 1/2 peas, boiled
- 1 onion, finely chopped
- 1 green chili, chopped (optional)
- 1 teaspoon ginger, grated
- 1/2 teaspoon cumin seeds
- 1 teaspoon garam masala
- 1/2 teaspoon turmeric powder
- 1 teaspoon ground coriander
- 1/2 teaspoon chili powder (optional)
- Salt to taste
- 2 tablespoons oil
- 1 pack of samosa pastry sheets or filo dough
- Water (for sealing)
- 1/4 cup tamarind pulp
- 1/4 cup jaggery or sugar
- 1/2 teaspoon cumin powder
- 1/4 teaspoon black salt
- 1/2 teaspoon red chili powder
- 1/4 teaspoon ginger powder
- 1/4 cup water
For Samosa
For Tamarind Chutney
Instructions
- Heat oil in a pan, add cumin seeds and let them splutter.
- Add chopped onions, green chilies, and grated ginger. Sauté until onions turn golden brown.
- Add the boiled mashed potatoes, peas, and all spices (garam masala, turmeric, coriander, chili powder, salt).
- Cook the mixture for about 5 minutes, allowing the flavors to blend. Set aside to cool.
- In a saucepan, combine tamarind pulp, jaggery, cumin powder, black salt, chili powder, and ginger powder with water.
- Cook over low heat for about 10 minutes until the chutney thickens. Let it cool.
- Take one samosa pastry sheet, fold it into a cone shape, and seal the edges with a little water.
- Stuff the cone with the prepared potato filling, then seal the open end.
- Repeat with remaining sheets and filling.
- Heat oil in a pan or deep fryer.
- Carefully fry the samosas in hot oil until golden and crispy, about 5-7 minutes.
- Alternatively, bake at 375°F (190°C) for 25 minutes, flipping halfway through.
- 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.