Recipe courtesy of Palak Patel
Samosas with Tamarind Sauce
- Level: Intermediate
- Yield: 4 to 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 1305
- Total Fat
- 84
- Saturated Fat
- 6
- Carbohydrates
- 127
- Dietary Fiber
- 10
- Sugar
- 23
- Protein
- 16
- Cholesterol
- 7
- Sodium
- 1441
- Total: 40 min
- Active: 50 min
Ingredients
Samosas:
6 large red potatoes
Salt
1 lemon, juiced
1 1/2 teaspoons granulated sugar
1 tablespoon cumin seeds, toasted and crushed
1/4 teaspoon cayenne pepper
2 Thai bird chiles, chopped
1/2 bunch cilantro, chopped
1 cup frozen peas
1 package square wonton wrappers
Vegetable oil, for frying
Tamarind Sauce:
2 tablespoons tamarind paste
1/2 cup apple butter
1 lemon, juiced
1/4 cup brown sugar
1/4 teaspoon cayenne pepper
Salt
Directions
- For the samosas: Place the potatoes in a pot with cold water to cover. Bring to a simmer and cook until fork tender, about 20 minutes. Drain and let cool a bit.
- While they're still warm, peel and mash the potatoes and season with salt. Mix in the lemon juice, granulated sugar, cumin, cayenne, Thai bird chiles, cilantro and peas.
- Place some potato filling in the center the wonton wrappers. Moisten the edges of the wrappers, then fold into triangles and press to seal.
- Fill a heavy saucepan or Dutch oven with 2 inches of oil and heat to 350 degrees F. Fry the samosas in batches until golden brown.
- For the tamarind sauce: In a bowl, mix together the tamarind paste, apple butter, lemon juice, brown sugar, cayenne and some salt. Serve with the samosas.