Description
Crispy potato samosas filled with spiced mashed potatoes and served with a sweet-tart tamarind dip, perfect for sharing.
Ingredients
Scale
- 1 1/2 cups all-purpose flour
- 1 tsp ajwain seeds
- 1/2 tsp salt
- 4 tbsp ghee, melted and cooled (or vegetable oil)
- 6 tbsp cold tap water
- 500 g starchy or all-purpose potatoes
- 2 tbsp vegetable or canola oil
- 1 tsp cumin seeds
- 1/4 tsp black mustard seeds
- 1/2 tsp coriander seeds
- 1 tbsp fresh ginger, finely grated
- 1 tbsp green chili, finely chopped
- 1/2 cup frozen green peas, thawed
- 1 tsp garam masala
- 1/4 tsp amchur (dried mango powder)
- 1/2 tsp asafoetida
- 1/4 tsp ground cumin
- 1/2 tsp turmeric powder
- 1 tsp salt
- 2 tbsp fresh cilantro leaves, finely chopped
- Vegetable or canola oil, for deep frying
- 1 tbsp vegetable or canola oil (for tamarind dip)
- 1/2 tsp ground ginger
- 1/4 tsp chili powder (optional)
- 1/2 tsp ground cumin (for tamarind dip)
- 1/4 tsp asafoetida (for tamarind dip)
- 1/4 tsp garam masala (for tamarind dip)
- 1 cup water
- 2 to 3 tbsp tamarind paste or concentrate
- 1/2 cup brown sugar
Instructions
- Boil and mash the potatoes: Peel and halve the potatoes, then place them in cold water and bring them to a boil. Cook until they are very soft, about 10 minutes. Drain well, then mash them roughly with a fork.
- Build the spiced filling: Heat 2 tablespoons of oil in a large skillet over medium heat. Add the cumin seeds, mustard seeds, and coriander seeds, then fry for about 30 seconds until fragrant. Stir in the ginger, green chili, and peas, and cook for about 1 minute. Add the remaining seasonings and cook for 30 seconds more.
- Finish and cool the filling: Add the mashed potatoes to the pan and stir gently for about 1 minute. Remove from heat and stir in the cilantro. Spread filling to cool completely before shaping.
- Make the dough and shape the samosas: Mix flour, salt, and ajwain in a bowl. Rub in ghee until breadcrumb-like, then add water until soft dough forms. Cover and rest for 30 minutes. Divide into 6 balls, roll into thin discs, cut in half, and form cones. Fill each cone and seal securely.
- Fry and make the dip: Heat oil to 320°F. Fry 3 or 4 samosas for about 3 minutes, then raise the oil temperature to 375°F and fry again until golden. Prepare the tamarind dip by heating oil, adding spices, then simmering with water, tamarind, and brown sugar for 15 minutes.
Notes
Store leftovers in an airtight container in the fridge for up to 4 days. For the best texture, store the tamarind dip separately.
Nutrition
- Serving Size: 1 samosa
- Calories: 180
- Sugar: 5g
- Sodium: 300mg
- Fat: 9g
- Saturated Fat: 3g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 3g
- Protein: 3g
- Cholesterol: 0mg
