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.
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This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.
Recipe courtesy of Curry Fried Chicken in Salt Lake City, Utah
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