Potato Dumplings with Tamarind Chutney (Samosas)

by0| PUBLISHED Feb 16, 2011 10:00 AM
Potato Dumplings with Tamarind Chutney (Samosas)
This classic savory snack is terrific paired with sweet and tart tamarind chutney. Penny De Los Santos

These savory snacks are terrific paired with sweet and tart tamarind chutney.

Yield: serves 6-8

For the Tamarind Chutney

  • 5 oz. jaggery or brown sugar, broken into small chunks
  • 4 tbsp. tamarind concentrate
  • 1 tsp. ground cumin
  • <sup>1</sup>⁄<sub>2</sub> tsp. black salt (optional)
  • <sup>1</sup>⁄<sub>2</sub> tsp. garam masala
  • <sup>1</sup>⁄<sub>2</sub> tsp. hot paprika

For the Samosas

  • 3 cups flour
  • 6 tbsp. canola oil, plus more for frying
  • <sup>1</sup>⁄<sub>2</sub> tsp. ajwain seeds (optional)
  • <sup>1</sup>⁄<sub>2</sub> tsp. kosher salt, plus more to taste
  • <sup>1</sup>⁄<sub>2</sub> tsp. nigella seeds (black onion seeds; optional)
  • 2 tsp. coriander seeds, crushed
  • 1 tsp. cumin seeds, crushed
  • 1 tsp. garam masala
  • <sup>1</sup>⁄<sub>2</sub> tsp. ground turmeric
  • <sup>1</sup>⁄<sub>2</sub> tsp. hot paprika
  • 1 <sup>1</sup>⁄<sub>2</sub> lb. russet potatoes, peeled, cut into 1" cubes, and boiled until tender
  • <sup>1</sup>⁄<sub>2</sub> cup frozen peas
  • 3 green Thai chiles, stemmed, seeded, and minced
  • 3 cloves garlic, minced
  • 1 medium onion, minced
  • 1 <sup>1</sup>⁄<sub>2</sub> tsp. fresh lemon juice
  • Freshly ground black pepper, to taste


  1. Make the chutney: Heat jaggery, tamarind, and 2 cups water in a 2-qt. saucepan over medium-high heat. Cook, stirring frequently, until jaggery and tamarind dissolve, 6-8 minutes. Pour liquid through a strainer into a bowl; discard solids. Return liquid to saucepan and stir in cumin, black salt, garam masala, and paprika; cook, stirring occasionally, about 5 minutes. Remove from heat and let cool to room temperature; set chutney aside.
  2. Make the samosas: In a large bowl, stir together flour, 3 tbsp. oil, ajwain, salt, and nigella seeds. Add 1 cup cold water and stir until dough forms. Transfer dough to a work surface and knead until soft and pliable, about 3 minutes. Cover dough with a damp cloth and let rest for 30 minutes.
  3. Heat remaining oil in a 12" skillet over medium-high heat; add coriander, cumin, garam masala, turmeric, and paprika and cook until fragrant, about 30 seconds. Add the potatoes, peas, chiles, garlic, and onions and cook until onions are soft, 5-6 minutes. Remove pan from heat; transfer mixture to a medium bowl. Add lemon juice, season with pepper, and lightly mash, leaving some large chunks of potato intact. Set aside to cool.
  4. Uncover dough, divide into 8 equal pieces, and form each piece into a ball. Place dough on a lightly floured work surface. Using a rolling pin, roll 1 dough ball into a 6" round; cut round in half. Gather straight edges of 1 half-round together, overlapping them by 1⁄4" to form a cone; moisten seam with water and press to seal. Spoon 1 heaping tbsp. filling into cone. Moisten inside of top edge of cone with water, press edges together to close top of cone, and pinch along top 1⁄4" of seam to completely seal filling in dough cone. Pleat length of seam by folding over about 1⁄4" of the dough and pinching it together in about 1⁄2" increments. Repeat process with remaining dough. Set filled pastries aside.
  5. Pour oil into a 5-qt. saucepan to reach a depth of 2"; heat over medium-high heat until a deep-fry thermometer reads 360°. Working in batches, fry samosas, turning, until golden brown, 4-5 minutes. Using a slotted spoon, transfer samosas to paper towels to let drain; repeat with remaining samosas. Serve with tamarind chutney.