Spicy Indian Potato Samosas with Tamarind Chutney

Ingredients

• 2 cups flour, sifted
• 1 teaspoon salt
• 4 tablespoons oil
• 1 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

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

Method

1. 01
   In a mixing bowl, combine sifted flour and salt. Add 4 tablespoons of oil and mix until the mixture is crumbly.
2. 02
   Gradually add warm water to the flour mixture, kneading until a firm dough is formed. Cover and let it rest for 30 minutes.
3. 03
   For the filling, heat a tablespoon of oil in a pan. Add cumin seeds and minced ginger, sauté until aromatic.
4. 04
   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. 05
   Divide the dough into small balls. Roll each ball into a thin oval shape, cut in half to form two semi-circles.
6. 06
   Form a cone with each semi-circle, fill with the potato mixture, and seal the edges with a bit of water.
7. 07
   Heat oil in a deep frying pan. Fry the samosas in batches until golden brown and crispy. Drain on paper towels.
8. 08
   To prepare the tamarind chutney, combine tamarind paste, water, and sugar in a saucepan. Cook until slightly thickened.
9. 09
   Add cumin powder, red chili powder, and salt. Mix well and let it cool before serving with the samosas.