Go Back

Mini Vegetable Samosas with Tamarind Chutney

Elina James
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 20 minutes
Total Time 50 minutes
Course Appetizers u0026amp; Snacks
Cuisine Indian
Servings 15 servings
Calories 300 kcal

Ingredients
  

  • For the Samosa Filling:
  • 1 cup potatoes, peeled and diced
  • 1/2 cup carrots, finely chopped
  • 1/2 cup peas (fresh or frozen)
  • 1 small onion, finely chopped
  • 2 cloves garlic, minced
  • 1-inch ginger, minced
  • 1/2 teaspoon cumin seeds
  • 1/2 teaspoon turmeric powder
  • 1/2 teaspoon coriander powder
  • 1/2 teaspoon garam masala
  • 1/4 teaspoon red chili powder (optional)
  • Salt to taste
  • 1 tablespoon oil
  • Fresh cilantro, chopped (optional)
  • For the Samosa Dough:
  • 1 cup all-purpose flour
  • 2 tablespoons oil or ghee
  • 1/4 teaspoon salt
  • Water, as needed to knead the dough
  • For Frying:
  • Vegetable oil
  • For Tamarind Chutney:
  • 1/4 cup tamarind paste
  • 1/4 cup jaggery or brown sugar
  • 1/2 teaspoon cumin powder
  • 1/4 teaspoon black salt (optional)
  • 1/4 teaspoon red chili powder
  • 1/2 cup water

Instructions
 

  • Step 1: Prepare the Filling : Boil potatoes until tender; mash slightly and set aside. Heat oil in a pan, add cumin seeds, and let them sizzle. Add onions, garlic, and ginger; sauté until translucent. Add carrots, peas, turmeric, coriander, garam masala, chili powder, and salt. Cook until vegetables are tender, then mix in the mashed potatoes. Add fresh cilantro and set aside to cool.
  • Step 2: Make the Dough : Mix flour, salt, and oil/ghee in a bowl. Gradually add water and knead into a smooth, firm dough. Cover with a damp cloth and rest for 15 minutes.
  • Step 3: Shape the Samosas : Divide dough into small balls. Roll each ball into a thin oval or circle. Cut in half, forming two semi-circles. Fold each semi-circle into a cone shape, sealing the edge with water. Fill each cone with the vegetable mixture and seal the top edge.
  • Step 4: Fry the Samosas : Heat oil in a deep pan over medium heat. Fry samosas in batches, turning occasionally, until golden brown and crispy. Remove with a slotted spoon and drain on paper towels.
  • Step 5: Prepare Tamarind Chutney : Combine tamarind paste, water, and jaggery in a saucepan. Add cumin powder, black salt, and chili powder. Simmer for 5–7 minutes until slightly thickened. Cool before serving.