Samosas with Tamarind Chutney

• 2 cups all-purpose flour
• 3 large potatoes, boiled and mashed
• 1/2 cup green peas (fresh or frozen)
• 1 tsp cumin seeds
• 1 tsp garam masala
• 1 tsp amchur powder (or lemon juice)
• oil for deep frying + 3 tbsp for dough
• 2 tbsp tamarind paste
• 2 tbsp jaggery or brown sugar
• 1 green chili, finely chopped

Instructions

1. 1

   Dough: Mix flour, salt, carom seeds (ajwain), and 3 tbsp oil. Rub well. Add water gradually to make a stiff dough. Rest for 30 mins.

2. 2

   Filling: Sauté cumin seeds, green chili, and peas in a little oil. Add mashed potatoes, garam masala, amchur powder, and salt. Mix well and let cool.

3. 3

   Assembly: Divide dough into balls. Roll into ovals. Cut in half. Form each semi-circle into a cone. Stuff with potato filling and seal edges with water.

4. 4

   Deep fry samosas on low-medium heat (approx 160°C / 320°F) until golden and crispy (about 12-15 minutes).

5. 5

   Chutney: Boil tamarind paste with water, jaggery, salt, and a pinch of roasted cumin powder until it thickens.

6. 6

   Serve hot samosas with tamarind chutney.