Delicious Samosas Recipe Easy Crispy Spiced Samosas with Tamarind Chutney
Crispy, spiced potato samosas served with a tangy tamarind chutney, perfect as a snack or appetizer. This recipe is quick, easy, and uses simple pantry staples.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 8 servings
- Category: Snack
- Cuisine: Indian
Ingredients
- All-purpose flour – 2 cups (250g), sifted
- Salt – ½ teaspoon
- Oil or ghee – 3 tablespoons
- Cold water – about ¾ cup
- Potatoes – 3 medium (about 450g), boiled and mashed
- Green peas – ½ cup (fresh or frozen)
- Onion – 1 small, finely chopped
- Green chili – 1, finely chopped
- Fresh ginger – 1 teaspoon, grated
- Cumin seeds – 1 teaspoon
- Mustard seeds – ½ teaspoon
- Turmeric powder – ½ teaspoon
- Garam masala – 1 teaspoon
- Chili powder – ½ teaspoon (optional)
- Fresh cilantro – handful, chopped
- Lemon juice – 1 tablespoon
- Salt – to taste
- Oil – 2 tablespoons (for sautéing)
- Tamarind paste – 3 tablespoons
- Jaggery or brown sugar – 2 tablespoons
- Cumin powder – ½ teaspoon
- Black salt – ½ teaspoon
- Red chili powder – ¼ teaspoon (optional)
- Water – 1 cup
Instructions
- Make the dough: In a large bowl, combine the all-purpose flour and salt. Add the oil or ghee, rubbing it into the flour with your fingertips until the mixture resembles breadcrumbs. Gradually add cold water, a little at a time, kneading into a firm but pliable dough. Cover with a damp cloth and let it rest for 30 minutes.
- Prepare the filling: Heat 2 tablespoons oil in a pan over medium heat. Add cumin and mustard seeds; when they start to pop, add chopped onion, green chili, and grated ginger. Sauté until onions are translucent.
- Add turmeric powder, chili powder (if using), and mashed potatoes along with green peas. Mix well and cook for 5 minutes, stirring occasionally. Season with salt, garam masala, and lemon juice. Stir in chopped cilantro and remove from heat. Let the filling cool.
- Roll out the dough: Divide the rested dough into 8 equal balls. On a floured surface, roll each ball into a thin circle about 6 inches (15 cm) in diameter. Cut each circle in half to form two semi-circles.
- Shape the samosas: Take one semi-circle and fold it into a cone shape, sealing the edge with a little water. Fill the cone with about 2 tablespoons of the potato filling. Seal the open edge by pressing firmly, making sure there are no gaps or holes.
- Fry the samosas: Heat oil in a deep pan to 350°F (175°C). Carefully slide in a few samosas (don’t overcrowd). Fry until golden brown and crisp, about 4-5 minutes, turning occasionally. Remove with a slotted spoon and drain on paper towels.
- Make the tamarind chutney: In a small saucepan, combine tamarind paste, jaggery, cumin powder, black salt, red chili powder, and water. Simmer over low heat for 10 minutes until slightly thickened. Adjust sweetness or tanginess as needed. Cool before serving.
Notes
If the dough feels sticky while rolling, sprinkle a little flour but avoid adding too much to prevent tough samosas. Maintain medium heat while frying to cook through without burning. Rest dough for at least 30 minutes for easier rolling. Seal edges well to prevent filling leakage. For extra crispiness, use ghee in the dough. The chutney can be made ahead and refrigerated. Samosas can be baked at 400°F for 20-25 minutes as a lighter option.
Nutrition
- Serving Size: 1 samosa
- Calories: 150
- Fat: 7
- Carbohydrates: 20
- Protein: 3
Keywords: samosas, Indian snack, tamarind chutney, crispy samosas, spiced potato filling, easy samosa recipe, vegetarian snack