Hello, dear readers! Today, I’m taking us on a delicious journey to the bustling streets of India with a recipe that has long been a favourite snack across diverse communities — the irresistible Aloo Samosa served with a tangy Tamarind Chutney. Whether you’ve wandered the alleyways of Mumbai or enjoyed Indian street food at a festival, this dish is sure to bring back those aromatic memories.
There’s something utterly charming about samosas. Their golden, crispy exterior giving way to a warm, spicy, and satisfying filling is a testament to how simple ingredients, when combined with care, create something exceptional. In the UK, we often encounter samosas in Indian restaurants, but trust me, making them in your own kitchen is not only rewarding but a fun culinary adventure.
Preparing samosas might seem a bit daunting at first, but once you get into the groove, it’s quite straightforward. I like to think of the dough prep as a mini workout, kneading it into a smooth consistency and then rolling it out — akin to crafting a classic British pastry. There’s an added joy when your kitchen fills with the fragrant aroma of cumin and mustard seeds sizzling in oil, a scent that transports me back to some of my favourite travel memories across India.
The potato filling, or “aloo” as it’s called, is a beautifully balanced mixture of spices and textures. I find the peas add a lovely pop of color and sweetness that complements the rich, earthy notes from the spices. This vibrant filling wrapped in a crispy layer is enough to win over even the toughest of critics.
Once you master the samosas, the next step is creating the perfect accompaniment, the Tamarind Chutney. It’s a little zingy, a little sweet, and provides the ultimate contrast to the samosa’s savouriness. Using tamarind pulp and jaggery, the chutney brings out layers of complex flavours that are simultaneously refreshing and intriguing.
If you’ve never tried your hand at making samosas, now’s the time. This recipe is not only a nod to my love for tasty street food but also my passion for bringing authentic culinary experiences into my own home. And if you’re hosting friends, these make for an impressive snack — not to mention a fantastic conversation starter with anyone who shares your love for classic cuisine with a twist.
So, roll up your sleeves, ready your spices, and let’s bring a bit of Indian street food magic into your kitchen. I’m sure you’ll savour every bite just as much as I do. Enjoy!
Ingredients
For the Samosa Dough:
– 200g all-purpose flour
– 50g unsalted butter, melted
– 1/4 tsp salt
– 100ml water
For the Aloo Filling:
– 300g potatoes, peeled and diced
– 100g peas
– 1 tbsp vegetable oil
– 1 tsp cumin seeds
– 1 tsp mustard seeds
– 1/2 tsp turmeric powder
– 1/2 tsp garam masala
– 1/2 tsp red chili powder
– Salt to taste
– 1 tbsp fresh coriander, chopped
For Frying:
– Vegetable oil, enough for deep frying
For Tamarind Chutney:
– 100g tamarind pulp
– 150ml water
– 100g jaggery or brown sugar
– 1 tsp roasted cumin powder
– 1/2 tsp red chili powder
– Salt to taste
Method
1. **Prepare the Dough:**
– In a mixing bowl, combine 200g all-purpose flour, 50g melted unsalted butter, and 1/4 tsp salt.
– Gradually add 100ml water, mixing until a smooth, firm dough forms. Knead for 5-7 minutes.
– Cover the dough with a damp cloth and let it rest for 30 minutes.
2. **Make the Aloo Filling:**
– Boil 300g diced potatoes in salted water until tender, about 10 minutes. Drain and set aside.
– In a pan, heat 1 tbsp vegetable oil over medium heat. Add 1 tsp cumin seeds and 1 tsp mustard seeds, allowing them to sizzle for a few seconds.
– Add 100g peas, 1/2 tsp turmeric powder, 1/2 tsp garam masala, 1/2 tsp red chili powder, and salt to taste. Stir for 2 minutes.
– Add the boiled potatoes and mix well. Cook for an additional 3-4 minutes. Stir in 1 tbsp chopped fresh coriander and set aside.
3. **Assemble the Samosas:**
– Divide the dough into equal-sized balls. Roll each ball into a thin circle, about 6 inches in diameter.
– Cut each circle in half to form two semi-circles. Brush the edges lightly with water.
– Shape each semi-circle into a cone, and fill with 1-2 tbsp of the potato filling. Seal the edges to form a triangular shape.
4. **Fry the Samosas:**
– Heat vegetable oil in a deep pan over medium heat, ensuring the oil is hot enough for frying.
– Carefully drop the samosas into the hot oil in batches, frying until they are golden and crispy, about 5-6 minutes per batch.
– Remove and drain on paper towels.
5. **Prepare the Tamarind Chutney:**
– In a saucepan, combine 100g tamarind pulp and 150ml water. Simmer over low heat for 10 minutes until the tamarind softens.
– Add 100g jaggery or brown sugar, 1 tsp roasted cumin powder, 1/2 tsp red chili powder, and salt to taste. Stir well and simmer for another 5 minutes.
– Allow the chutney to cool before serving with the samosas.
Serve the crispy aloo samosas hot with tamarind chutney as a delightful snack or appetizer.
