Red Meat Allergy Friendly Potato Samosas with Tamarind Chutney

Total time1 hr 45 min

Prep time45 min

Cook time30 min

4.7

(18)

Red Meat Allergy Friendly 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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