You’ll forget all about the classic samosa once you’ve tried these delicious cocktail samosas with tangy tamarind and coriander chutney by Chef Sabyasachi Gorai. Crispy, flaky pastry cones are stuffed with a mixture of spiced chopped walnuts and potatoes, sealed, and then fried until golden for this recipe.
½ cup maida/all-purpose flour
½ cup wheat flour
Salt to taste
½ tablespoon oil
2 teaspoon sugar
Water as required
For the stuffing
2 teaspoons oil
½ teaspoon coriander seeds
½ tablespoon ginger garlic paste
1 green chilli
¼ cup peas
½ cup chopped California walnuts
½ teaspoon red chilli powder
Salt to taste
¼ teaspoon garam masala
¼ cup coriander leaves chopped
½ teaspoon amchur/mango powder
2 boiled potatoes
- For the stuffing, heat oil in a pan and add coriander seeds.
- To this, add onion, ginger garlic paste, chilli, and sauté well.
- Add peas and chopped California walnuts.
- Add boiled potatoes followed by all the spices. Mix and cook until well done.
- Once cooked, keep it aside in a bowl and let it cool.
For the samosas
- Put flour, wheat flour, sugar, and salt in a bowl. To this, add oil and knead well with water.
- Take a small portion of the dough and roll it into a thin circular sheet.
- Using a knife, divide the circle into two halves.
- Fold the ends to form a perfect triangle shape and fill the stuffing into it. Close the ends to prevent the stuffing from coming out.
- Heat oil in a pan and deep-fry until golden brown.
- Serve with tamarind and coriander chutney.