| Level: | Intermediate |
| Total: | 45 min |
| Active: | 45 min |
| Yield: | 4 samosas |
| Level: | Intermediate |
| Total: | 45 min |
| Active: | 45 min |
| Yield: | 4 samosas |
Ingredients
- 20 bay leaves
- 10 cinnamon sticks
- 1/2 cup whole cloves
- 1/2 cup coriander seeds
- 1/2 cup black mustard seeds
- 1/2 cup whole black peppercorns
- 1/2 cup curry powder
- 5 tablespoons red chile powder
- 5 tablespoons ground black pepper
- 3 tablespoons kosher salt
- 5 jalapeno peppers
- 5 serrano peppers
- 1 bunch cilantro
- 1 bunch mint
- 1 cup water
- 1/2 cup lemon juice
- 2 tablespoons kosher salt
- 1 tablespoon ground black pepper
- 1 cup plum sauce
- 1 cup tamarind paste
- 3 tablespoons red food coloring
- 3 tablespoons brown sugar
- 2 tablespoons ground cumin
- 2 tablespoons ground black pepper
- 1 teaspoon kosher salt
- 1/2 cup vegetable oil
- 1/2 cup ground coriander
- 1/2 cup ground cumin
- 4 cups diced boiled potatoes
- 1/2 cup curry powder
- 1/2 cup Garam Masala
- 1/2 cup crushed red chile flakes
- 5 tablespoons kosher salt
- 1/2 cup diced onion
- 1/2 cup peas
- Vegetable oil, for deep frying
- 1 tortilla
- 1/2 cup all-purpose flour
- 1/4 cup water
Instructions
- For the garam masala: Combine the bay leaves, cinnamon sticks, cloves, coriander seeds, mustard seeds, and peppercorns in a saucepan over medium heat. Toast the spices until fragrant, stirring, for 7 to 8 minutes. Let cool, and then grind in a spice blender until it becomes a fine powder.
- For the Curry Fried Chicken powder: Combine the curry powder, red chile powder, pepper and salt in a bowl. Add 1 cup of the freshly ground Garam Masala and stir to combine.
- For the mint chutney: Add the chile peppers, cilantro, mint, water, lemon juice, salt and pepper to a blender and blend until smooth, about 5 minutes.
- For the plum tamarind chutney: Add the plum sauce, tamarind paste, red food coloring, brown sugar, ground cumin, pepper and salt to a blender and blend until combined, 3 to 4 minutes.
- For the filling: Add the oil to a large pot and let it heat over medium heat. Add the ground coriander and cumin and let fry and toast for 2 minutes. Then add the potatoes, curry powder, Garam Masala, crushed red chile flakes and salt. Mix until combined, 4 to 5 minutes. Let it sit and cool, then add the onions and peas and mix to combine.
- For the tortilla: Cut the tortilla into quarters. Fold and roll one of the quarters into a cone shape. Whisk the flour and water in a bowl to create a paste. Use to paste to glue the cone together. Fill the cone with 2 tablespoons of the filling, fold the top of the cone to seal and make a triangle shape. Heat about 3 cups of oil in a wok over high heat (enough so the samosas will float). Fry the samosas until golden brown, 2 to 3 minutes. Serve with the Mint Chutney and Plum Tamarind Chutney.
Reviews
Amazing samosa! Michelin chef level! Everyone should eat this its sooo good
Really bad proportions! There’s no way it takes this much spice for 4 cups of potatoes and I wasted a bunch of perfectly good mint over salting it and putting too much water (in the chutney). It’s now mildly mint flavored sea water.