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Potato Samosas With Tamarind & Jaggery Chutney

Potato Samosas With Tamarind & Jaggery Chutney

Deep-fried Samosas are an irresistible savoury snack that are relished across Central Asia to East Africa & South Asia under the name Sambas, Sambos, Sambusa, Sambuseh, Shingaras and so on. Wrapped by a thin sheet of dough, great samosas in India are distinguished by its flaky texture and an even greater core filling of spiced mashed potatoes & peas. I personally love the addition of peanuts in the samosas that are always accompanied with chai. Here is a recipe by my mom-in-law.

~ Gather Your Ingredients ~

FOR THE DOUGH

FOR THE FILLING

FOR THE TAMARIND & JAGGERY CHUTNEY

*makes 10 medium-sized samosas

~ Preparation Instructions ~

  1. Clean the potatoes, slice into half & boil until soft. Peel and then mash the potatoes and set aside.
  2. Add ghee & salt to the flour. Crumble & mix well until the dough holds shape. Add few tablespoons of water (room temperature) as required and knead well for about 6-10 mins. The samosa dough is tighter than chapati/roti. Cover and rest the dough for 10-15 mins.
  3. Roast whole spices - cumin, fennel & asafoetida in a pan. Transfer to mortar & pestle and crush coarsely. Set aside. Grind green chillies and ginger in a mixer or crush in mortar & pestle and set aside.
  4. Heat a pan and add peas, ginger & green chilli paste, turmeric, coriander, red chilli, salt & stir. Add mashed potatoes and crushed toasted spices. Mix well and cook on medium flame for 3-4 mins or until lightly charred. Allow filling to cool.
  5. Take a dough ball, grease with oil/ghee. Roll thin into an oval. Cut horizontally into half. Take 1 half, grease edges with water and fold into a cone. Stuff filling into the cone. Grease open edges and seal firmly. Repeat for other half.
  6. Deep fry samosas on low to medium heat until golden & crisp. Drain excess oil.

TAMARIND & JAGGERY CHUTNEY

  1. Soak tamarind in water overnight. Remove seeds, mash and pass through a sieve.
  2. In a pan, add tamarind paste with some water. Add spices and simmer for a few minutes until combined. Add jaggery and mix well. Remove from heat and set aside. Chutney will thicken as it cools.

Serve samosas hot with tamarind chutney or tomato ketchup.

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