Vegan Almond-Stuffed Samosas with Tangy Tamarind Chutney

Allergens

Contains no common allergens unless specified.

Ingredients

• 2 cups all
• purpose flour 1/4 cup vegetable oil 1/2 teaspoon salt 1/4 cup cold water 2 cups almonds, finely ground 1 medium potato, boiled and mashed 1/4 cup fresh cilantro, chopped 1/4 cup green onions, chopped 1 teaspoon garam masala 1 teaspoon ground coriander 1 teaspoon ground cumin 1/2 teaspoon black pepper 1/4 teaspoon ground cardamom 1/4 cup vegetable oil for frying Tangy Tamarind Chutney (recipe below) Tangy Tamarind Chutney: 1 cup tamarind paste 3/4 cup sugar 1 teaspoon red chili powder 1/2 teaspoon salt 1/4 teaspoon ground cumin 1/4 cup water

Instructions

1. In a large bowl, mix the flour, oil, and salt. Gradually add cold water until a dough forms. Knead for about 5 minutes or until smooth. Cover and let rest for at least 30 minutes.
2. In another bowl, combine almonds, mashed potato, cilantro, green onions, garam masala, coriander, cumin, black pepper, and cardamom. Mix well to create the filling.
3. Divide dough into 12 equal portions and roll each into a ball. On a lightly floured surface, roll out each ball into a thin circle about 4 inches in diameter.
4. Place a spoonful of almond potato mixture onto one half of each circle, moisten the edges with water, fold over to create a semicircle and seal the edges by pinching them together.
5. Heat oil in a deep frying pan. Fry samosas until golden brown and crispy, about 3 4 minutes per side. Remove from heat and drain on paper towels.
6. For Tangy Tamarind Chutney: In a saucepan, mix tamarind paste, sugar, red chili powder, salt, cumin, and water. Bring to a boil, then reduce heat and simmer until thickened. Set aside to cool.
7. Serve samosas warm with the Tangy Tamarind Chutney on the side for dipping.

Chef’s Insight

To achieve the perfect texture, fry the samosas at a medium heat to cook them evenly and avoid burning.

Notes

This recipe makes approximately 12 samosas.