Indian Samosa Chat with Tamarind Chutney

Ingredients

• 2 cups all-purpose flour, sifted
• 1 cup ghee
• 1 teaspoon salt
• 1 cup water, as needed
• 2 cups potatoes, boiled and mashed
• 1 cup green peas, boiled
• 1 teaspoon cumin seeds
• 1 teaspoon garam masala
• 1 teaspoon red chili powder
• 1 tablespoon ginger, grated
• 1 tablespoon green chili, finely chopped
• 2 tablespoons coriander leaves, chopped
• 1 cup oil, for frying

• 1 cup tamarind pulp
• 1 cup jaggery, grated
• 1 teaspoon cumin powder, roasted
• 1 teaspoon black salt
• 1 cup water

• 1 cup yogurt, whisked
• 1 cup sev
• 1 cup onion, finely chopped
• 1 cup coriander leaves, chopped

Method

1. 01
   In a bowl, mix sifted flour and salt. Add ghee and mix until crumbly. Gradually add water to form a firm dough. Cover and set aside for 20 minutes.
2. 02
   Heat oil in a pan, add cumin seeds, grated ginger, and chopped green chili. Sauté for a minute.
3. 03
   Add boiled potatoes, peas, garam masala, red chili powder, and salt. Mix well and cook for 5 minutes. Add chopped coriander and set filling aside to cool.
4. 04
   Divide the dough into equal portions and roll into circles. Cut each circle in half, form a cone, and fill with the potato mixture. Seal edges with water.
5. 05
   Heat oil in a deep pan over medium heat. Fry samosas until golden brown. Drain on paper towels.
6. 06
   For tamarind chutney, mix tamarind pulp, jaggery, roasted cumin powder, black salt, and water in a saucepan. Cook until thickened. Let it cool.
7. 07
   To assemble, break samosas into bite-sized pieces. Top with yogurt, tamarind chutney, sev, chopped onions, and coriander.