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Crispy Samosas with Homemade Tamarind Chutney

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  • Author: Yusra
  • Total Time: 50 minutes
  • Yield: 20–25 samosas
  • Diet: Halal

Description

Crispy samosas are golden, triangular pastries filled with a spiced meat or vegetable mixture and served with a tangy-sweet homemade tamarind chutney. Perfect as an appetizer, snack, or party finger food, they combine crunch, flavor, and aroma in every bite.

Ingredients

  • 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)
  • 2 tablespoons grated cheese (optional)
  • 1 tablespoon oil (for cooking filling)
  • 10–12 curry leaves
  • 1 pack samosa pastry sheets or homemade dough
  • Oil for deep frying
  • 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 cinnamon stick (1 inch)
  • 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

Instructions

  1. Heat 1 tablespoon oil in a pan. Sauté onions until golden.
  2. Add mustard paste, curry leaves, ginger-garlic paste, and green chillies. Cook for 2–3 minutes.
  3. Add minced meat (or mashed potatoes for vegetarian). Cook until meat is done.
  4. Mix in peas, season with salt and pepper, and cook until peas are tender.
  5. Stir in lime juice, fresh coriander, mayonnaise, and cheese (if using). Let filling cool.
  6. Form samosa cones with pastry sheets, fill with 1–2 teaspoons filling, and seal edges with flour-water paste.
  7. Heat oil for deep frying and fry samosas in batches until golden and crispy (4–5 minutes). Drain on paper towels.
  8. For chutney: Soak tamarind in 1 cup warm water for 10 minutes. Strain pulp.
  9. Heat 1 tablespoon oil in a pan. Add mustard seeds, cardamom, cinnamon, curry leaves, pandan leaf, and garlic. Sauté until aromatic.
  10. Add onions and cook until golden, then stir in tomato, chili powder, chili flakes, turmeric, and salt. Cook until tomatoes soften.
  11. Add tamarind pulp and jaggery. Simmer for 15 minutes until thickened.
  12. Add green chilli (optional) and lime juice. Cool, then blend or strain for smoother texture if desired.
  13. Serve crispy samosas hot with tamarind chutney.

Notes

  • Make vegetarian with potato and peas.
  • Bake or air-fry for a healthier version.
  • Add cashews, raisins, or cheese for variety.
  • Reheat in oven or air fryer to keep crispiness; avoid microwaving.
  • Chutney keeps in the fridge for up to 7 days.
  • Prep Time: 30 minutes
  • Cook Time: 20 minutes
  • Category: Appetizer
  • Method: Deep Frying
  • Cuisine: South Asian

Nutrition

  • Serving Size: 1 samosa with chutney
  • Calories: 120
  • Sugar: 3g
  • Sodium: 140mg
  • Fat: 6g
  • Saturated Fat: 1.5g
  • Unsaturated Fat: 4g
  • Trans Fat: 0g
  • Carbohydrates: 12g
  • Fiber: 1g
  • Protein: 5g
  • Cholesterol: 10mg

Find it online: https://yusrarecipe.com/crispy-samosas-with-homemade-tamarind-chutney/