samosa with tamarind & green chutney _ ambika's kitchen

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12/7/13 Samosa with Tamarind & Green Chutney | Ambika's Kitchen

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Samosa with Tamarind &

Green Chutney

Published February 24, 2012

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*This is an updated post from my archives. Samosa was my second post, when I started this blog. I have come along way since then and wanted to update the recipe and photographs. Finally made some samosas today and here

they are*

Well…..does this snack even need an introduction?? The most popular, versatile and tasty SAMOSA!!! The

crunchy shell with mouth watering potato stuffing…they are simply irresistible. In India we never really made

samosas at home, just because they were available easily at every nook and corner. So it was a kind of routine for

us, Appa (dad) would pick up piping hot samosas and bajjis (fritters) while coming home from work and we would

gorge on them.

The potato filled samosas are the most popular ones. Nowadays many shops as well as home cooks come up with

so many filling ideas for samosas. You can be as creative as you want with the filling!! This recipe here today is the

most traditional version.





After coming to US, we used to crave for samosas and would pick up some from the Indian grocery store, but they

were not always great. We never make samosas at home in India and so I was quite apprehensive. I did a lot of

research on the internet, and picked up a lot of details. While the potato stuffing is quite simple to make, it the outer

shell that matters the most. If its not done right it turns out very soggy. The recipe given here is tried, tasted and

approved very happily by my husband. So here is my research thesis for you all to enjoy!

The addition of corn starch, keeps the samosa crispier for a longer time. Samosas are best served right away, but I

know that’s not possible at all times. So you can make you samosas ahead and warm them in your oven. Just place

the samosas on a baking sheet and heat them for 4-5 minutes at 300 F. Reheating the samosas in a microwave will

make them soggy.





Mix the flour, salt, carom/cumin seeds, oil/ghee/shortening until the dough resembles coarse sands. The idea

here is to coat each and every grain of flour with oil.

Now sprinkle the water slowly and form a soft but really stiff dough. Even after using up 1/2 a cup of water

the dough will seem dry, don’t get tempted to add more water.

Knead the dough well for about 5 mins. It will be very stiff and a little difficult to work with. Don’t worry, its

totally worth the effort.

Tip: The amount of water in the dough is very important, the lesser the better. If there is too much

water in the dough, you will end up with too many bubbles on your fried samosas, which don’t look

pretty at all!

Use just enough water to bring the flour together. After that knead for 5 mins, sprinkling some water only

when required.

Keep the dough covered with plastic wrap or a moist towel and let it rest for at least an hour, and up to 2

hours.

To make the stuffing:

Heat oil in a skillet and add the cumin seeds, saute for 30 seconds.

Add ginger, garlic and minced green chillies and fry for about a minute, on medium heat.

Add turmeric powder, red chilli powder, coriander powder and saute for 30 secs.

Add in the boiled potatoes, boiled peas and salt to taste. Cook uncovered for 4-5 minutes.

Sprinkle the garam masala, chat masala (if using) and kasuri methi (if using) on top and stir to combine.

Cook for about 2 minutes.

Finish with the chopped cilantro and mint (if using). Keep aside and cool to room temperature.

To make samosa shells:

Make large lemon sized balls of the dough. It will be difficult to make a perfectly rounded ball, but don’t

worry.

Dust the dough with flour and roll it out thin, about 1/8 inch in thickness, into an ellipse as shown here. Don’t

roll the sheets too thin, as it may be difficult to handle it afterwards and it may tear.

Using a knife cut the ellipse to make two equal portions.





Now place one of these sheets on the working board or on your hand with the circular portion facing you.Wet the edges and make a cone as shown in the pictures below.

Now fill the cone with the stuffing and press it slightly. Seal the cone as shown here. (remember that the

circular portion always faces you, only then the samosa will stand as shown).

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Tip: Shaping the samosas all at once and letting them sit for a while will result in samosas that can stand very well,

like the ones shown in the pic above.

Deep fry the samosa till they turn golden all over. Please note that the oil should not be too hot and fry them

on medium high heat.Serve with tamarind chutney and green chutney. (Scroll down for recipes)

Enjoy!!!

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Sweet, Spicy and Sour Tamarind Chutney

Ingredients:

Jaggery/Brown Sugar/Plain sugar/Light Molasses – 1 1/4 cup

Tamarind paste – 1/4 cup (I use the dark brown tamarind paste, use more if you use the light colored paste or fresh

tamarind)

Red Chilli powder – 1 tsp

Black pepper powder – 1/2 tsp

Cumin powder – 1 tsp

Salt/Black salt (kala namak) – to taste, about 1 tsp

Water – 1/4 cup

Dates – 5-6 (optional)

Method:

If you are using dates, soak the dates in some hot water for 10-15 minutes. Grind the dates into a smooth

puree.





Combine the dates puree, and all the other ingredients in a saucepan and heat over low-medium heat until the

mixture starts boiling, about 5-7 minutes. Adjust the salt to taste.

Turn off the stove and keep aside. Remember that the chutney will thicken considerably as it cools down, so

adjust the consistency accordingly while cooking. The amount of water mentioned in this recipe makes a nice

and thick chutney. Cool completely and store in airtight bottles in the fridge.

This chutney will last for months in the fridge.

Green Chutney:

Ingredients

Cilantro/Coriander leaves – 1 large bunch

Grated Coconut (fresh/frozen) – 1/4 cup (optional, adds a nice texture)

Mint leaves – 10-15 (optional)

Green chilies/Serrano – 3-4 no.

Garlic – 1 large cloveGinger (chopped) – 1 tsp

Tomato – 1 small (optional)

Lemon juice – 1 Tbsp

Salt – to taste

Water – as required

Method:

Combine all the ingredients in a blender and grind to a smooth paste. Use water as required to adjust the

consistency to your liking. (Thaw the coconut if you are using frozen)

Store in the refrigerator, in an airtight container, for up to 3 days.





Posted in Appetizers, Snacks & Street Food, Uncategorized | Tagged Appetizers, Snacks & Street Food

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@Kothiyavunu

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praveena says:

January 18, 2012 at 1:13 pm

Ambica,

I tried to get the recipe of the crispy hyderabadi chota samosa (made of

onions,cabbage,carrots,potatoes,green chillies,mint,cilantro and some spices)…I still couldnt guess thespices.Do you have the recipe for the chota samosa (irani/theater/hyderabadi) ?

Reply

Ambika says:

January 18, 2012 at 1:22 pm

I’ve also been trying out a few recipes. Will let you know when I get to make the perfect one! I also

love those samosas!!

Reply

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hemalata says:

February 25, 2012 at 7:06 am

Very tempting samosas,looks so yummy n mouthwatering presentation too.

Reply

Ambika says:

February 25, 2012 at 6:46 pm

Thanks Hema!

Reply

praveena says:


Beautiful pictures Ambica.How did you make those fried green chillies which are traditionally served with

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samosas ? In India they are salty.

Reply

Ambika says:


Thank you so much!! To make these chillies, wash and dry some

Serrano/Green chillies. Slit them slightly and fry them in some oil,

about 1 Tbsp of oil for 10-15 chillies. Add a big pinch of salt and

saute the chillies for 4-5 minutes on medium heat. The chillies will

splutter a lot, so stay away from your pan when you are making it or

use a splatter screen.

Reply

WineDineDaily says:


You just made our day Ambica, with your delicious Samosa photos! We adore samosas and last year we

made a video with our friend Paras from India teaching us how to fold them.

Cheers :0

J & C

Reply

WineDineDaily says:


SO sorry AMBIKA for misspelling your name

Reply

Ambika says:


Never mind J & C! Your sweet compliments made up for that!

Reply




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Kiran @ KiranTarun.com says:


Yummy photos and recipe. Love samosas! Never knew about the chilies though

Reply

Ambika says:


Thanks Kiran! The chillies are quite a tradition and taste absolutely yum with samosas!

Reply

Sara {OneTribeGourmet} says:


Ambika, my mouth is watering! I absolutely love samosas and yours are perfect! Bravo!

Reply

Ambika says:


Thankyou Sara!

Reply

Angie@Angie's Recipes says:


Gorgeous samosas! Thanks for sharing it.

Reply

Richa@HobbyandMore says:


the samosas look perfect! they are always the best ever snack!

Reply


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sangee vijay says:


Wow…they look so perfect n more tempting…addition of rice flour is new will try it next time…awesome

pictures n lovely presentation…love it!!

Visiting this for 5th time n now only noticed that I didn’t comment yet yep,I was so much attracted by pics well explained too…this was in my list for longtime will make it soon,thanks for sharing!!

Reply

dassana says:


you have a lovely space ambika. me too first time here and thanks for stopping by my blog.

you have given a good tip of adding corn starch to keep the somosa crispier. similarly like your case, i have

two set of pics of samosa recipe…. one shot this year and one shot in 2010

i don’t know when i am going to post the recipe….

liked your pics as well as the samosa recipe

Reply

Ambika says:


Thanks Dassana!!! Hope to see your post soon!

Reply

Pam says:


Ambika, I’m so glad you came to my blog as it led me to yours. First of all, Milo is a doll! I love JR terriers,

so playful and friendly!!! And most of all, I see great recipes I want to try. I am trying to cook more meatless

meals and I see that you can help me with that. Your samosas look mouthwatering delicious and your photos

are gorgeous. I’m off to add you to my blogroll!

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Ambika says:


Thanks Pam, that’s so sweet of you

Reply

kankana says:


I absolutely love eating samosas and seriously it doesn’t need any introduction at all! These looks lovely

Reply

Jesica @ Pencil Kitchen says:


I’ve always seen dishes like these out in food stalls.. Never dared to try one out. Regretting it big time right

now

Reply

myfudo says:


This is an exciting samosa recipe to try. You never fail to excite me with your posts, Ambika! Thanks for

sharing!

Reply

Ambika says:


Thanks Marie & Camille

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Deeps @ Naughty Curry says:


they look mouthwatering… i had no idea adding cornstarch to the dough will keep the samosa’s crispy.

gonna try it out. love ur lil tips & pointers

Reply

Manju says:


Hey Ambika, I came across your blog from another blog..sorry dont know which one as I have about 10

tabs open now with different blogs But anyway, so glad I did! Ive spent about 15 mins now going through

all your posts! Love the photography and some of those recipes too! Looking forward to continue reading

some of the older posts and seeing more new ones here

Reply

maha says:


very flavourful and delicious……….loved ur pics

maha

Reply

Brooke (Crackers on the Couch) says:


Wow! These are beautiful! I can’t wait to try them out!

Reply

Marsha @ The Harried Cook says:


What gorgeous pictures! Samosas are one of my favorite snacks Love your blog and your

photography… Thank you for stopping by mine and leaving a comment! Appreciate it!

Reply


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Nash at Plateful says:


Yum! I love samosa, so does my family! I usually make chicken samosa at home during Ramadan, cos that’

the time we are craving for spicy comfort food. To be honest, I’ve never done this kinda of samosa, mine is

the Kerala version and we use rectangular leaves for folding.

Reply

vianney says:


Ambika, these samosas are amazing. Ilove the flavors and the pics are goregous..loving the fried chilles!!

Reply

Emma says:


Your photos and blog are beautiful! And those wonderful samosas. I’d love one right now as an almost

midnight snack to be honest.

I really like your style of cooking, spicy vegetarian food is one of my favourite things to eat.

Reply

notyet100 says:


Drooling,..

Reply

Mansha says:

April 12, 2012 at 2:47 am

I tried the recipe last night. The shell worked really well. Thanks for the recipe.

Reply



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