Low Iodine Potato Samosas with Tamarind Chutney

Total time1 hr 45 min

Prep time45 min

Cook time30 min

4.7

(18)

Low Iodine Potato Samosas with Tamarind Chutney

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Ingredients

4 servings

For the dough

2 cups all-purpose flour
½ tsp salt
½ tsp ajwain (carom seeds)
¼ cup neutral oil (such as canola or vegetable oil)
6–7 tbsp cold water

For the filling

1 lb yukon gold potatoes (about 3 medium), peeled and cut into 1-inch chunks
2 tbsp neutral oil
1 tsp cumin seeds
1 tsp finely grated fresh ginger
1 serrano chile, finely minced
1 tsp ground coriander
1 tsp garam masala
½ tsp ground cumin
½ tsp amchur (dried mango powder)
¾ tsp salt
½ cup frozen peas, thawed
2 tbsp fresh cilantro, finely chopped

For frying

neutral oil, for deep frying (about 4 cups)

For the tamarind chutney

2 oz tamarind concentrate (about 3 tbsp)
½ cup water
3 tbsp jaggery sugar or dark brown sugar
½ tsp ground cumin
¼ tsp ground ginger
¼ tsp chili powder
¼ tsp salt

Instructions

1
Make the dough: Whisk together the flour, salt, and ajwain in a large mixing bowl. Drizzle in the oil and rub it into the flour with your fingertips until the mixture resembles coarse breadcrumbs and holds together when pressed. Add cold water 1 tablespoon at a time, mixing after each addition, until the dough just comes together into a firm, smooth ball — it should not be sticky or soft. Knead briefly for 1–2 minutes until smooth. Wrap tightly in plastic wrap and rest at room temperature for 30 minutes.
2
Make the filling: Place the potato chunks in a medium saucepan, cover with cold water by 1 inch, and bring to a boil over high heat. Cook until completely tender when pierced with a fork, about 12–15 minutes. Drain well and return to the pan. Mash roughly, leaving some small chunks for texture, then set aside.

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