How to make mini samosa at home | Dates tamarind & mint chutney

all-purpose flour

🥗Healthier: whole wheat flour

💰Cheaper: none

Whole wheat flour adds fiber and nutrients.

oil

🥗Healthier: coconut oil

💰Cheaper: vegetable oil

Coconut oil offers a unique flavor while vegetable oil is more economical.

To make green chutney, add a small piece of ginger, 2 to 3 green chillies, 1 cup of coriander leaves, 1 cup of mint leaves, 0.5 teaspoon of salt, and juice of 1 lemon into a blender and grind into a fine paste.

Set the green chutney aside.

To make dates tamarind chutney, take 0.5 cup of dates, 0.5 cup of jaggery, and 0.5 cup of tamarind into a pan, add 3 cups of water, and let it boil for 8 to 10 minutes, removing the froth that forms on top.

After 10 minutes, add 1 teaspoon of chili powder, bring the flame to low, and add 1 teaspoon of coriander powder, 1 teaspoon of roasted cumin powder, 1 teaspoon of fennel seed powder, and 0.5 tablespoon of salt. Mix well and let it simmer for 5 more minutes.

Switch off the stove and let the tamarind dates mixture come to room temperature.

Blend the cooled mixture, adding a little water if it's too thick, and strain it to get a smooth chutney. Transfer it to an airtight container.

In a mixing bowl, add 1 cup of plain flour and 0.25 teaspoon of salt and mix.

Add 1 tablespoon of ghee and combine well before adding water gradually to make a dough.

Knead the dough for 5 minutes to get a soft consistency, then cover it and let it sit for 20 minutes.

While the dough is resting, prepare the potato filling by mashing 3 boiled potatoes in a bowl.

Add 3 tablespoons of chopped onion, 2 chopped green chillies, 1 teaspoon of chili powder, 1 teaspoon of chaat masala powder, 1 teaspoon of amchur powder, 1 tablespoon of coriander powder, 0.5 teaspoon of garam masala powder, 0.5 teaspoon of salt, 1 tablespoon of ghee, and some chopped coriander leaves to the mashed potatoes. Mix well.

After the dough has rested, knead it one more time and divide it into small portions.

Take a small portion of dough, dust it with dry flour, and roll it out thinly. Cut this rolled dough into half.

Take one half, dip your finger in water, and hold it like a triangle to form a pocket. Place a little potato filling inside and seal it well.

Place the prepared samosas in the freezer for 20 minutes, or you can fry them right away.

Heat enough oil for frying and add the samosas, frying them until golden brown.

Once golden, transfer the samosas to a paper towel to drain excess oil.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens