Potato Dumplings with Tamarind Chutney (Samosas)
These savory snacks are terrific paired with sweet and tart tamarind chutney.
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Cooking tools:
- Saucepan
- Fine-mesh sieve
- Mixing bowl
- Damp cloth
- Skillet
- Slotted spoon
- Paper towel
- Rolling pin
- Deep-fry thermometer
- Measuring spoon
- Measuring cup
- Chef's knife
- Cutting board
- Colander
- Pot
- Stove
- Spoon
Ingredients
- 5 oz. jaggery or brown sugar, broken into small chunks
- 4 tbsp. tamarind concentrate
- 1 tsp. ground cumin
- 1⁄2 tsp. black salt (optional)
- 1⁄2 tsp. garam masala
- 1⁄2 tsp. hot paprika
- 3 cups flour
- 6 tbsp. canola oil, plus more for frying
- 1⁄2 tsp. ajwain seeds (optional)
- 1⁄2 tsp. kosher salt, plus more to taste
- 1⁄2 tsp. nigella seeds (black onion seeds; optional)
- 2 tsp. coriander seeds, crushed
- 1 tsp. cumin seeds, crushed
- 1 tsp. garam masala
- 1⁄2 tsp. ground turmeric
- 1 1⁄2 lb. russet potatoes, peeled, cut into 1" cubes, and boiled until tender
- 1⁄2 cup frozen peas
- 3 green Thai chiles, stemmed, seeded, and minced
- 3 cloves garlic, minced
- 1 medium onion, minced
- 1 1⁄2 tsp. fresh lemon juice
- Freshly ground black pepper, to taste
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