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Samosa is a deep fried pastry filled with a spiced filling. It is one of the most commonly eaten snacks in Pakistan & India.

Whether it’s evening tea time or party time, or kuch ho na ho Samosa zaroor ho 😍

Living abroad, I always miss the food and taste we used to get back home. And SAMOSA is one of those items. Especially the red mithi chutney and chane to enhance your samosa plate. I love Samosa since my childhood, especially the red chutney, the crust — I still eat the whole samosa at first and leave the crust part to enjoy it at the end, dipping it in the red chutney.

I hope you’ll like this recipe, that I am sharing today. It is so close in taste that we used to get in Pakistan. Please try the recipe and share your feedback with me 🙂

Samosa with Red Chutney and Chane

Samosa is a deep fried pastry filled with a spiced filling. It is one of the most commonly eaten snacks in Pakistan & India.

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Prep Time 30

Cook Time 30

Total Time 1

Course Snack

Cuisine Indian, Pakistani

Servings 8

Equipment

Mixing Bowl
Rolling Pin
Wok

Ingredients

Potato Filling

1/2 Onion chopped
1/2 kg Potatoes boiled
1/2 Cup Peas boiled
Salt to taste
3 Tbsp Coriander seeds
2 Tbsp Cumin seeds
2 Tbsp Ginger chopped
1/2 Tsp Red chili flakes crushed
1/4 Tsp Turmeric
1 Tbsp Dry mango/Lemon juice/Dry pomegranate seeds (Optional-use any one of them)
Green chilies as required
Cilantro as required

Red Chutney

100 grams Tamarind soaked in water
2 Cups Water
1/2 Tsp Tsp red chili flakes
1/2 Tbsp Coriander & Cumin seeds coarely crushed
1/4 Tsp Black salt
Salt to taste
1 Cup Sugar
Red food color few drops
2 Tbsp Corn flour

Chane

1 Cup Garbanzo beans (white chane)
1/2 Tsp Turmeric
1/2 Tsp Red chili flakes
1/2 Tsp Red chili powder
1 Tsp Coriander dry roasted & crushed
1 Tsp Cumin dry roasted & crushed
Salt to taste
1 Cup Water

Dough

1/2 Cup Ghee
1 Cup Warm water
2 Cups All-purpose flour
1 tsp Salte or to taste
1 Tsp Cumin seeds

Instructions

Potato Filling

Coarsely grind the coriander & cumin seeds, and keep aside. Will use some in the red cutney too.
In a pan, add oil, and the grinded spices, cook for a minute.
Add chopped onions, cook for another minute.
Next add chopped ginger, add all the spices and green chilies 9as required).
Add peas and mix all the spices.
Add boiled and roughly chopped tomatoes and cook until all well combined.
Let it cool.

Red chutney

Soak 100 grams of tamarind overnight and strain
Add 1 cup of tamarind (imli) pulp in a pan, add water.
Add sugar, red chili flakes, black salt, salt, coarsely cruched coriander & cumin seeds. Bring it to boil.
Add few drops of food color. Let it cook for few mins.
Mix 2 Tbsp of corn flour in water and add it gradually in the chutney mixture, keep stirring. Cook until thickens.

Chane

Soak 1 cup of garbanzo beans (chana) overnight, and cook (pressure cook) until done.
Take 4 Tbsp of cooked garbanzo beans and blend it into a paste using little water.
In a pan, add 2 tbsp oil. Add chana paste and cook for a min.
Now add all the spices and cook.
Add cooked beans (chana) and water. Cook on high heat for few mins. Don't make the gravy too dry. Keep the gravy runny

Dough

In a large pan, add ghee, water, sale and cumin seeds. Mix well
Add all-purpose flour (maida) and knead a dough. The dough should be stiff. You may add more flour if need be.
Cover and let ir rest for 30 mins.
Divinde ito 4 equal parts, and make balls.
Dust very little flour on the surface and roll each ball using rolling pin.
Cut it into half. Take one half and make a cone shape. Apply water on the edges. It's ready to be filled.
Fill with potato filling and close the top using little water, samosa is ready. Make 8 samosas like this.
Heat oil in a large wok. Drop a little piece of dough to check if it's HOT eought. The oil should be HOT when adding samosas.
Add samosas one by one.
Reduce the heat to MEDIUN LOW and fry fro 5-6 mins. Flip the samosas.
After 5-6 mins, turn the flame HIGH and fry until turns golden and crispy.
Enjoy with chutney and chane and a cup of kadak chai.