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Samosa With Tamarind Chutney [Vegan]

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More people should eat samosas. Really. They are SO good. Who wouldn't want some fried veggie-filled pastry? The flavor of the tamarind chutney and the flaky pastry dough melt together seamlessly, you won't know where the samosa starts and ends once it enters your mouth.

Samosa With Tamarind Chutney [Vegan]

Serves

6-7

Cook Time

135

Ingredients

For the Dough:

  • 2 cups all purpose flour
  • 2 tablespoons canola/vegetable oil
  • 1/2 teaspoon salt
  • 1/2 teaspoon carom/onion seeds (optional)
  • 1 cup water

For the Stuffing:

  • 2 tablespoons canola/vegetable oil
  • 1/4 teaspoon asafoetida (optional) (see notes)
  • 2 green chilis, chopped
  • 1/2 teaspoon onion seeds (optional)
  • 1/2 teaspoon cumin seeds
  • 2-inch piece ginger, peeled and chopped
  • 2 large potatoes, peeled
  • 1/2 cup of precooked green peas
  • 1/4 teaspoon turmeric powder
  • 1 teaspoon sugar
  • Salt to taste
  • 1/8 cup roasted peanuts, slightly fried

For Frying:

  • A deep pan
  • Enough oil for deep frying
  • A slotted spoon
  • A plate lined with a few layers of tissue papers

For the Tamarind Chutney:

  • 1/4 cup seedless ripe tamarind
  • 3/4 cup brown (or regular) sugar
  • 1/2 teaspoon cumin seeds
  • 1 whole red chili
  • 1/2 teaspoon salt

Preparation

To Make the Samosas:

  1. Boil the potatoes completely immersed in water for 25 minutes, or until fork tender. If you are using smaller potatoes, then boil them for 8-10 minutes.
  2. While the potatoes boil, mix all the flour, oil, salt, onion/carom seeds, and knead adding a little water at a time until the dough no longer sticks to the fingers. Add more oil if the dough does not seem pliable enough. Avoid using too much water. Divide the dough into 12-16 balls, and cover with a damp cloth.
  3. When the potatoes have cooled, cut them into tiny pieces and prep the other spices for the stuffing.
  4. Next, heat oil in a pan, add asafoetida, green chilis, cumin seeds, onion seeds, and ginger. Stir for 30-45 seconds, then add the potatoes, green peas, turmeric, salt, and sugar. Stir well until everything is properly incorporated. Add the fried peanuts, stir well and remove from heat. Let the stuffing cool off completely before starting to stuff the samosas.
  5. Take a little water in a cup. Using a well floured rolling pin roll out each ball of dough into as big a circle as possible. The idea is to keep the shells extremely thin.  Now cut the circle at the center to get two semicircles. Bring the two corner of a semicircle together into a cone, and using a little water on your fingertips seal off the edges leaving a wide mouth open for the stuffing. Using a spoon stuff as much stuffing into the shells as possible without breaking the outer coating. You may need to pull at the shell to make space for the stuffing. Now seal the mouth of the cone and set aside on a well-oiled plate until all the samosas are stuffed.
  6. The oddest thing about frying samosas is that you don’t release them in boiling oil. The temperature of the oil should be lukewarm (45°C/110°F), otherwise the outer coating will turn too crisp while the inside remains soft and soggy. Releasing the samosas into lukewarm oil while slowly turning up the temperature ensures even cooking. Follow this technique to fry 4-5 samosas at a time, depending on the size of the pan. Fry the samosas (starting over low heat and slowly reaching boiling point) flipping them occasionally for 6-8 minutes, or until they are slightly golden and crispy. When done transfer onto a plate lined with tissue paper. Serve hot with tamarind chutney.

To Make the Tamarind Chutney:

  1. Soak the tamarind in 1 cup of water for an hour.

  2. While the tamarind soaks, dry roast the cumin seeds and red chili for a few seconds and then grind into a powder.

  3. When the tamarind has soaked for an hour, mash the tamarind into a pulp using your hands, and strain through a sieve.

  4. Add the tamarind pulp to a pan and bring it to a boil. Lower the heat and add sugar, salt, and ground spices. Let it simmer until the sugar has melted. Adjust seasoning and add more sugar and water if required (to your taste).

  5. Take off heat and let cool before serving. The sauce keeps for days, so you can easily prepare it in advance.

Notes

You can purchase asafoetida on Amazon or at a spice market.

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AUTHOR & RECIPE DETAILS


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Simple transnational cuisine made plant-based. Dhrubaa Mukherjee is a PhD candidate in the English Literature and Language department at an American University. Her areas of interest include contemporary South Asian literature and culture, Indian cinema, Postcolonial, transnational, and feminist Discourses, and food and culture. She also authors a successful food blog titled Not A Curry.


 

 

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