Samosas with Tamarind and Date Dipping Sauce



Samosa Dough

1 ½ cups plain flour1

½ teaspoon salt

4 tablespoons ghee/vegetable oil

5 tablespoons chilled water


Samosa Filling

500gms potato

1cm crushed ginger

1 large green chilli finely diced

1 Onion finely diced

½ cup frozen peas

2 tablespoons Tamarind Tree Classic Tikka

½ teaspoon salt

Extra ghee


To serve

Tamarind Tree Tamarind and Date dipping sauce




Dough – rub ghee into flour until it resembles fine crumbs. Slowly add water, kneading between each tablespoon. When formed, add to the fridge to chill for thirty minutes.

Cook, drain and roughly mash potato, set aside. Fry ginger, onion and chilli in a tablespoon of ghee for 5 minutes until onion is just starting to turn brown. 

Roll out dough into a disc, about the size of a small plate. Cut to form a semi-circle. Place a spoonful of potato mixture in centre of half disc and fold over and seal.

Fry in ghee at 200 degrees for about four minutes or until golden.

Serve with Tamarind and date dipping sauce and sprinkled with coriander.


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