Samosa, a quintessential Indian snack, holds a special place in my heart. With its crispy exterior, flavorful filling, and accompanied by tangy chutney, it never fails to satisfy my taste buds. Today, I’ll be sharing my favorite recipe for samosas with chutney, a combination that never disappoints.

The Origin of Samosas: A Historical Culinary Journey

The history of samosas dates back several centuries, with some theories suggesting their Persian or Middle Eastern origin. Introduced to the Indian subcontinent during the Mughal Empire, samosas quickly became popular throughout the region. Their portable nature and versatility made them an ideal snack for travelers and locals alike.

Ingredients for the Perfect Samosa:

To recreate this delicious dish at home, you will need the following ingredients:

For the Samosa Dough:
– 2 cups all-purpose flour
– 1/2 teaspoon salt
– 4 tablespoons vegetable oil
– 1/2 cup water

For the Samosa Filling:
– 2 medium-sized potatoes, boiled and mashed
– 1/2 cup green peas
– 1 small onion, finely chopped
– 1 teaspoon ginger-garlic paste
– 1 teaspoon cumin seeds
– 1 teaspoon garam masala
– 1/2 teaspoon turmeric powder
– 1/2 teaspoon red chili powder
– Salt to taste
– Fresh cilantro leaves, chopped

For the Mint Chutney:
– 1 cup fresh mint leaves
– 1/2 cup fresh cilantro leaves
– 1 green chili, seeds removed (adjust according to your spice preference)
– 1 tablespoon lemon juice
– Salt to taste
– Water as needed

For the Tamarind Chutney:
– 1/2 cup tamarind pulp
– 1/4 cup jaggery or sugar
– 1 teaspoon roasted cumin powder
– 1/2 teaspoon red chili powder
– Salt to taste
– Water as needed

Step-by-Step Instructions:

Making the Samosa Dough:
1. In a large mixing bowl, combine the all-purpose flour and salt.
2. Add the vegetable oil and mix well until the flour resembles breadcrumbs.
3. Gradually add water and knead the dough until it forms a smooth, elastic ball.
4. Cover the dough with a damp cloth and let it rest for 20-30 minutes.

Preparing the Samosa Filling:
1. Heat a tablespoon of oil in a pan over medium heat.
2. Add cumin seeds and let them splutter. Then, add the chopped onions and sauté till golden brown.
3. Stir in the ginger-garlic paste and cook for a minute until the raw aroma disappears.
4. Add the mashed potatoes, green peas, turmeric powder, red chili powder, garam masala, and salt. Mix well and cook for 3-4 minutes.
5. Turn off the heat and garnish the filling with freshly chopped cilantro leaves. Allow it to cool completely.

Preparing the Mint Chutney:
1. Blend the mint leaves, cilantro leaves, green chili, lemon juice, salt, and a little water in a blender until smooth, adding water as needed to achieve a desired consistency.
2. Transfer the chutney into a serving bowl and set it aside.

Preparing the Tamarind Chutney:
1. In a saucepan, combine the tamarind pulp, jaggery or sugar, roasted cumin powder, red chili powder, salt, and enough water to form a thick sauce-like consistency.
2. Heat the mixture over medium heat, stirring continuously until the jaggery or sugar dissolves completely.
3. Allow the chutney to cool and thicken slightly before transferring it to a serving bowl.

Assembling and Frying the Samosas:
1. Divide the rested dough into equal-sized portions and roll each portion into a thin circular sheet.
2. Cut each sheet in half to form semicircles.
3. Take one semicircle, dampen its straight edge with water, and fold it into a cone shape, sealing the edges firmly.
4. Fill the cone-shaped dough with the prepared samosa filling, leaving some space at the top.
5. Seal the top of the cone-shaped samosa by applying water to the edges and pressing them firmly together.
6. Repeat the process for the remaining dough and filling.

Deep frying the Samosas:
1. Heat enough oil in a deep pan or kadhai for deep frying.
2. Once the oil is hot, carefully slide in the samosas, ensuring not to overcrowd the pan.
3. Fry the samosas on medium heat until they turn golden brown and crispy.
4. Remove the fried samosas from the oil using a slotted spoon and place them on a kitchen towel to absorb any excess oil.

Serving and Enjoying:
1. Serve the hot and crispy samosas with the mint chutney and tamarind chutney.
2. Garnish the plate with some fresh cilantro leaves for a touch of freshness.
3. Enjoy each delightful bite of the savory samosa, dipping it in the tangy chutneys for an explosion of flavors.

Variations and Tips:

• To make the samosas even more indulgent, you can add a handful of chopped cashews or raisins to the filling for a delightful crunch and sweetness.
• For a healthier alternative, you can bake the samosas instead of deep frying them. Simply brush them with oil and bake them in a preheated oven at 375°F (190°C) for 20-25 minutes, or until golden brown.
• Experiment with different chutney variations by adding a hint of garlic, roasted peanuts, or even a touch of honey for a unique twist.

I hope you enjoy trying out this recipe for samosas with chutney. The combination of crispy samosas and tangy chutneys is a delightful treat for any occasion. Whether you’re hosting a gathering or simply craving a savory snack, these samosas are sure to satisfy. Get creative with the fillings and chutney variations, and make this classic Indian snack your own. Happy cooking!