Indian Samosas with Tamarind Chutney

Ingredients

Instructions

1. 1 In a bowl, mix the flour and salt. Add ghee and rub in with your fingertips until the mixture resembles breadcrumbs.
2. 2 Slowly add lukewarm water and knead to form a firm dough. Cover the dough with a damp cloth and let it rest for 30 minutes.
3. 3 For the filling, heat oil in a pan and add cumin seeds. Once they splutter, add grated ginger and sauté for a minute.
4. 4 Add mashed potatoes, boiled peas, garam masala, coriander powder, red chili powder, and salt. Stir well to combine.
5. 5 Add chopped cilantro and lemon juice. Mix thoroughly and let the filling cool.
6. 6 Divide the dough into small balls. Roll each ball into a thin oval shape and cut it in half to form two semicircles.
7. 7 Form a cone with each semicircle, fill with the potato mixture, and seal the edges with a little water.
8. 8 Heat oil in a deep pan. Fry the samosas on medium heat until golden brown and crispy. Drain on paper towels.
9. 9 For the chutney, combine tamarind paste, water, and jaggery in a saucepan. Cook on low heat until jaggery dissolves.
10. 10 Add roasted cumin powder, red chili powder, and salt. Simmer until the chutney thickens. Let it cool before serving.