Samosas & Sweet Tamarind Chutney

Samosa recipe taken from the fantastic Veg Recipes of India website. 

Sweet Tamarind Chutney recipe taken from the Serious Eats website.

Samosas (Makes a dozen palm-sized samosas.  We typically make four dozen at once.  This recipe requires a deep fryer with 3 litres of oil.)

Pastry
2 cups All Purpose Flour
4 Tbsp Ghee (or oil)
1 tsp Ajwain seeds
3/4 tsp Salt
6 Tbsp Water (approximate guideline - add enough to get a solid dough)


Filling
3 Medium-sized potatoes, steamed (e.g. InstantPot for 13 minutes on high pressure, then releasing steam)
1 cup Green Peas (defrosted frozen peas)
1/4 Green Chili, seeds in, chopped.  This will give it a little heat, but not an overwhelming amount.
1/2" Ginger, diced
3/4 tsp Cumin seeds
3/4 tsp Garam Masala
1 tsp Dry Mango Powder (Amchoor)
1 tsp Fennel Powder
1 tsp Coriander Powder
2 Tbsp Cilantro (coriander leaves)


Sweet Tamarind Chutney

• 2 cups water
• 2 tablespoons tamarind concentrate 
• 1 cup palm/brown sugar 
• 1/2 teaspoon Kosher salt
• 1/2 teaspoon cayenne pepper
• 1/2 teaspoon ground cumin
• 1/2 teaspoon ginger powder

1. 1. Heat water over medium-high heat until just boiling. Add in tamarind concentrate and stir until completely incorporated. Add sugar, salt, cayenne, cumin, and ginger. Stir until sugar and salt are completely dissolved.
2. 2. Reduce heat to a simmer and cook until thickened to a point that it's slightly syrupy, about 20 minutes, stirring occasionally. Let cool for 10 minutes. Use immediately or transfer to an airtight container and store in refrigerator for up to 1 month.