Indian Samosas with Tamarind Chutney

Ingredients

• 2 cups all-purpose flour, sifted
• 1 cup ghee or oil
• 1 teaspoon salt
• 1 cup water, lukewarm
• 3 medium potatoes, boiled and mashed
• 1 cup green peas, boiled
• 1 teaspoon cumin seeds, toasted
• 1 teaspoon garam masala
• 1 teaspoon coriander powder
• 1 teaspoon red chili powder
• 1 tablespoon ginger, grated
• 2 tablespoons cilantro, chopped
• 1 tablespoon lemon juice
• to taste salt
• as needed oil, for deep frying

• 1 cup tamarind paste
• 1 cup water
• 1 cup jaggery, grated
• 1 teaspoon cumin seeds, roasted and ground
• 1 teaspoon red chili powder
• to taste salt

Method

1. 01
   In a bowl, mix the flour and salt. Add ghee and rub in with your fingertips until the mixture resembles breadcrumbs.
2. 02
   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. 03
   For the filling, heat oil in a pan and add cumin seeds. Once they splutter, add grated ginger and sauté for a minute.
4. 04
   Add mashed potatoes, boiled peas, garam masala, coriander powder, red chili powder, and salt. Stir well to combine.
5. 05
   Add chopped cilantro and lemon juice. Mix thoroughly and let the filling cool.
6. 06
   Divide the dough into small balls. Roll each ball into a thin oval shape and cut it in half to form two semicircles.
7. 07
   Form a cone with each semicircle, fill with the potato mixture, and seal the edges with a little water.
8. 08
   Heat oil in a deep pan. Fry the samosas on medium heat until golden brown and crispy. Drain on paper towels.
9. 09
   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.