Spicy Indian Potato Samosas with Tamarind Chutney

Spicy Indian Potato Samosas with Tamarind Chutney

VegetarianIndianSnacksSpicyCrispyAppetizer
⏱️ 60m PREP
🔥 30m COOK
👥 6 SERVINGS
⚡ 250 CAL/SERV

Overview

Crispy and golden on the outside, these spicy Indian potato samosas burst with rich flavors, perfectly paired with a tangy tamarind chutney.

Macronutrients per serving

52
grams
Protein
5.0g 10%
Fat
12.0g 23%
Carbs
35.0g 67%

Rich in nutrients

☀️ Vitamin C
25% DV
Supports immune function
🔺 Iron
15% DV
Essential for oxygen transport in the blood
🌾 Fiber
10% DV
Aids digestive health
☀️ Vitamin A
10% DV
Important for vision and immune function

Ingredients

Main Ingredients

  • 2 cups flour sifted
  • 1/2 teaspoon salt
  • 4 tablespoons oil
  • 1/2 cup water warm
  • 3 large potatoes boiled and mashed
  • 1 cup peas boiled
  • 1 tablespoon ginger minced
  • 2 teaspoons cumin seeds toasted
  • 1 teaspoon garam masala
  • 1 teaspoon red chili powder
  • 2 tablespoons cilantro chopped
  • 1 tablespoon lemon juice
  • to taste salt
  • as needed oil for frying

Tamarind Chutney

  • 1/2 cup tamarind paste
  • 1 cup water
  • 1/2 cup sugar
  • 1 teaspoon cumin powder
  • 1/2 teaspoon red chili powder
  • 1/4 teaspoon salt

Instructions

  1. 1 In a mixing bowl, combine sifted flour and salt. Add 4 tablespoons of oil and mix until the mixture is crumbly.
  2. 2 Gradually add warm water to the flour mixture, kneading until a firm dough is formed. Cover and let it rest for 30 minutes.
  3. 3 For the filling, heat a tablespoon of oil in a pan. Add cumin seeds and minced ginger, sauté until aromatic.
  4. 4 Add boiled and mashed potatoes, peas, garam masala, red chili powder, cilantro, lemon juice, and salt. Mix well and cook for 5 minutes. Set aside to cool.
  5. 5 Divide the dough into small balls. Roll each ball into a thin oval shape, cut in half to form two semi-circles.
  6. 6 Form a cone with each semi-circle, fill with the potato mixture, and seal the edges with a bit of water.
  7. 7 Heat oil in a deep frying pan. Fry the samosas in batches until golden brown and crispy. Drain on paper towels.
  8. 8 To prepare the tamarind chutney, combine tamarind paste, water, and sugar in a saucepan. Cook until slightly thickened.
  9. 9 Add cumin powder, red chili powder, and salt. Mix well and let it cool before serving with the samosas.