Samosas with Tamarind Chutney

So I have never really delved into Indian cuisine. I mean, I use curry powder in a couple of my recipes (because its the most delicious spice ever), and I have made shrimp curry, but never authentic, straight outta India food. I know that a lot of beneficial spices are used in India cuisine, so I totally want to introduce it into our diets more. So here is what I came up with. I adapted this recipe from two other recipes. I personally had google ‘Indian grocery’ to find these spices, and the nearest store was still 20 minutes away. So hopefully you are lucky enough to be able to find these in a more local area for yourself, or there is always Amazon!

Ingredients:

For the Chutney:

  • 1/2 tsp. ground cumin
  • 1 C. Tamarind paste OR 1/2 C. lime juice and 1/2 C. brown sugar
  • 1/2 C. water
  • 1/2 tsp. Kashmiri red chili powder
  • 1/2 tsp. salt

For the Samosas:

  • 1 package phyllo dough
  • 2 large potatoes
  • 1/2 C. green peas (frozen or fresh)
  • 1/2″ ginger piece, finely minced
  • 1/2 tsp. garam marsala
  • 1/2 tsp. coriander powder
  • 1/2 tsp. turmeric powder
  • 1/8 tsp. dried mango powder
  • 1/2 tsp. ground cumin
  • 1/4 tsp. Kashmiri red chili powder
  • 1/2 tsp. salt (or to taste)
  • oil
  • melted butter (4-6 tbsp.)
  • Vegetable oil for frying

 

Peel and boil your potatoes until soft. Drain and smash with a fork (it’s ok if they are chunky).

In a dry skillet, heat your cumin over medium heat until fragrant, a minute or two.

Add chili and ginger. Cook another couple minutes.

Add potatoes and peas, saute well.

Add salt, turmeric, garam marsala, and coriander. Mix well and saute for five minutes.

Add dried mango powder, mix, and remove from heat.

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At this point I started the chutney. Add all the ingredients to a saucepan and bring to a boil. Once boiling reduce heat and simmer for about 10 minutes (add more water if its too thick). While I finished the samosas I left this on ‘warm’.

Roll out your phyllo dough, but cover with a damp paper towel so it does not dry out. Remove the top sheet, lay out on a flat, dry surface, and brush the entire thing lightly with butter. Fold the dough like you would a letter, in thirds, brushing lightly with butter each time. Place a small, but good, amount of filling about 1/2″ from the bottom of the strip. Take the corner closest to you and fold up and over the filling, starting a triangle. Keep folding up and over until you have reached the end. Once you have folded them all up, brush both sides with butter to seal it. Place on plate and cover with damp paper towel so they don’t dry out while you finish the rest.

phyllocomplete

Once all samosas are folded, start heating the oil. I STILL don’t have a deep fryer, so I continue to use my wok for all my deep frying, If you have a deep fryer though, PLEASE, use it. You don’t want the oil to hot, as it will quickly burn the samosas. I heated my oil on high and right after I put the first one in, realized it was WAY to hot, as I think it burnt almost instantaneously. So I adjusted it to medium, and let it cool for a bit before I did the rest.

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Can’t see the burnt ones underneath can you? Serve with Chutney and enjoy eating ALL OF THEM!

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