Cali Tardka Samosas Recipe - Los Angeles Times

Ingredients

• 354 grams (2 1/2 cups) plus 4 1/2 teaspoons all-purpose flour, divided
• 1 teaspoon carom seeds (ajwain)
• 1 teaspoon salt
• 1/3 cup vegetable oil or melted ghee, plus more if needed
• 1 cup plus 2 tablespoons water, divided
• 1 1/2 tablespoons vegetable oil
• 1/2 large onion (about 5 ounces), diced
• 1/2 teaspoon cumin seeds (optional)
• 1 serrano chile, chopped (optional – or more if you like it very spicy)
• 1 1/2 tablespoons ginger minced or paste (optional)
• 2/3 cup green peas (boiled or frozen)
• 1 1/2 pounds potatoes, boiled, peeled and diced (¼ inch)
• 2 1/2 teaspoons garam masala
• 2 teaspoons salt (or to taste)
• 2 teaspoons dried fenugreek leaves
• Vegetable oil, for deep-frying
• Sweet Tamarind Chutney (see recipe below)
• Mint Chutney (see recipe below)
• 4 ounces seedless tamarind paste
• 1 teaspoon toasted ground cumin
• 1/2 teaspoon red chile powder
• 1 cup brown sugar
• 1/2 large onion (about 5 ounces)
• 2 serrano chiles (or to taste)
• 1/4 cup fresh mint
• 1 1/2 tablespoons tamarind puree
• 1/3 cup brown sugar