Crispy Samosas with Homemade Tamarind Chutney

Crispy samosas filled with flavorful spiced meat or vegetable filling are a staple snack in South Asian cuisine. Paired with a tangy and sweet homemade tamarind chutney, these golden pockets are irresistibly delicious. The combination of a crunchy exterior and a juicy, well-seasoned filling makes this dish a perfect appetizer, teatime treat, or party finger food.

Why You’ll Love This Recipe

• The samosa shell is delightfully crisp, holding in a rich and aromatic filling.

• Perfect for meat lovers or vegetarians—simply swap the filling.

• The tamarind chutney adds a spicy-sweet tang that perfectly complements the savory snack.

• Great for make-ahead cooking and freezer-friendly.

• Can be served as an appetizer, snack, or party platter.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For the samosas

• 500 g minced chicken or beef (or 3 medium potatoes for vegetarian option)

• 1 cup green peas (fresh or frozen)

• 1 medium onion, finely sliced

• 1 tablespoon ginger-garlic paste

• 2 green chillies, finely chopped (optional)

• 1 teaspoon mustard paste

• 1 tablespoon lime juice

• Salt to taste

• Black pepper to taste

• A handful of fresh coriander leaves, chopped

• 1 tablespoon mayonnaise (optional, for added creaminess)

• 2 tablespoons grated cheese (optional, for richness)

• 1 tablespoon oil (for cooking the filling)

• 10–12 curry leaves

• 1 pack samosa pastry sheets or homemade dough

• Oil for deep frying

For the tamarind chutney

• 100 g seedless tamarind pulp

• 1 medium red onion, sliced

• 1 small tomato, chopped

• 1 tablespoon oil

• 2 cloves garlic, thinly sliced

• ½ teaspoon mustard seeds

• 1 small piece (1 inch) cinnamon stick

• 2 cardamom pods

• 1 sprig curry leaves

• 1 small pandan leaf (optional)

• ½ teaspoon red chili powder

• ½ teaspoon chili flakes

• ¼ teaspoon turmeric powder

• ½ teaspoon salt (adjust to taste)

• 2 tablespoons jaggery or brown sugar

• 1 small green chilli, chopped (optional)

• 1 tablespoon lime juice

• 1 cup water (for cooking and adjusting consistency)

Directions

1. Prepare the filling:
      – Heat 1 tablespoon oil in a pan over medium heat.
      – Add sliced onions and sauté until soft and golden brown.
      – Stir in mustard paste, curry leaves, ginger-garlic paste, and green chillies. Cook for 2–3 minutes until fragrant.
      – Add minced chicken or beef (or boiled and mashed potatoes for vegetarian version). Cook the meat, breaking it apart to prevent clumps.
      – Add green peas and season with salt and pepper. Cook until meat is fully cooked and peas are tender.
      – Drizzle in lime juice and mix well.
      – Stir in fresh coriander. Add mayonnaise and grated cheese if using, and mix until well combined.
      – Let the filling cool completely before assembling samosas.

2. Shape the samosas:
      – If using store-bought pastry, separate the strips. If making dough, roll out thinly and cut into rectangular or oval strips.
      – Form a cone using one end of the strip and seal with water or a flour-water paste.
      – Fill the cone with 1–2 teaspoons of filling, then fold and seal the top to form a triangular pocket.

3. Fry the samosas:
      – Heat oil in a deep pan over medium-high heat.
      – Gently drop samosas into hot oil in batches, without overcrowding.
      – Fry until golden brown and crisp on all sides, about 4–5 minutes.
      – Remove with a slotted spoon and drain on paper towels.

4. Prepare the tamarind chutney:
      – Soak tamarind in 1 cup of warm water for 10 minutes, then mash and strain to extract the pulp. Discard solids.
      – In a pan, heat 1 tablespoon oil.
      – Add mustard seeds, cardamom, cinnamon stick, curry leaves, pandan leaf, and garlic. Sauté until aromatic.
      – Add sliced onions and cook until golden.
      – Stir in chopped tomato, red chili powder, chili flakes, turmeric, and salt. Cook until tomatoes soften.
      – Pour in tamarind pulp and add jaggery or brown sugar. Stir well and simmer on low heat for about 15 minutes until thickened.
      – Add green chilli (if using) and finish with lime juice.
      – Let the chutney cool, then optionally blend for a smoother texture or strain to remove solids.

5. Serve:
      – Serve hot, crispy samosas with a side of the sweet and tangy tamarind chutney.

Servings and timing

• Servings: Makes about 20–25 samosas

• Prep time: 30 minutes

• Cooking time: 20 minutes

• Total time: 50 minutes

Variations

• Vegetarian version: Use mashed potatoes and peas with the same seasoning.

• Cheese-filled: Add mozzarella or cheddar cheese into the filling for a gooey center.

• Nutty twist: Stir in chopped cashews or raisins for sweetness and crunch.

• Spicy chutney: Add extra green chilies or double the chili flakes for heat.

• Mint chutney option: Serve with mint-coriander chutney for a refreshing alternative.

• Mini samosas: Make smaller versions for party snacks or kids’ lunchboxes.

• Baked option: Brush samosas with oil and bake at 200°C (400°F) for 20–25 minutes, flipping halfway.

• Air-fryer method: Air-fry at 200°C for 15–20 minutes until crisp and golden.

Storage/Reheating

• Storing samosas: Place cooled samosas in an airtight container. Refrigerate for up to 3 days.

• Freezing: Freeze uncooked samosas in a single layer on a tray. Once frozen, transfer to a freezer bag. Fry straight from frozen.

• Reheating: Reheat in a preheated oven or air fryer at 180°C (350°F) for 5–8 minutes until crispy. Avoid microwaving as it softens the crust.

• Chutney storage: Store in a sealed jar in the fridge for up to 7 days. Warm gently before serving.

FAQs

What’s the best pastry for samosas?

Thin, ready-made samosa or spring roll pastry sheets work well. You can also make homemade dough using flour, salt, oil, and water.

Can I use puff pastry?

Puff pastry is not ideal as it puffs up too much. Use it only if you prefer a softer, layered texture.

Can I make the samosas in advance?

Yes. Assemble them a day ahead and refrigerate covered. Fry just before serving for best texture.

Can I make the chutney less sweet?

Absolutely. Reduce the amount of jaggery or sugar to balance the tanginess to your taste.

How do I keep samosas crispy?

Drain well on paper towels after frying and serve immediately. Avoid covering them while they are hot.

Can I make a vegan version?

Yes. Use the potato and pea filling, and skip the cheese and mayo. The tamarind chutney is already vegan.

Can I use leftover curry as a filling?

Yes. Just make sure it’s not too watery. Dry it out slightly in a pan before stuffing.

What oil is best for frying samosas?

Use a neutral oil with a high smoke point like sunflower, canola, or vegetable oil.

Is the chutney supposed to be smooth or chunky?

That’s up to preference. You can strain or blend it for a smoother texture or leave it chunky for more body.

How do I seal samosas properly?

Use a paste made from flour and water to seal the edges. Press firmly to avoid bursting during frying.

Conclusion

These crispy samosas with homemade tamarind chutney are a delicious combination of texture and flavor—crunchy on the outside, soft and spiced on the inside, and served with a punchy, tangy chutney. Whether you’re entertaining guests, celebrating a festival, or simply craving something comforting, this recipe delivers every time. Prepare them fresh, fry until golden, and enjoy them hot with a generous spoonful of chutney for the perfect bite.