Goan Vegetable Samosa with Tamarind Chutney

Instructions

1. 1

   Prepare the Samosa Dough (5 mins + 30 mins rest)

   • In a large bowl, combine the all-purpose flour, semolina, carom seeds, and 0.75 tsp salt.
   • Add the melted ghee. Rub it into the flour with your fingertips until the mixture resembles coarse breadcrumbs. This step is crucial for a flaky pastry.
   • Gradually add water, a little at a time, and knead to form a stiff, firm dough. Do not over-knead.
   • Cover the dough with a damp cloth and let it rest for at least 30 minutes.
2. 2

   Create the Goan Filling (15 mins)

   • Heat 2 tbsp of vegetable oil in a pan over medium heat. Add the mustard seeds and allow them to splutter.
   • Add the curry leaves and chopped cashews. Sauté for 30 seconds until the cashews turn light golden.
   • Add the chopped onions and cook for 3-4 minutes until they become translucent.
   • Stir in the ginger-garlic paste and green chilies. Cook for another minute until the raw aroma disappears.
   • Add the turmeric, coriander, and cumin powders. Sauté for 30 seconds.
   • Mix in the chopped carrots, green peas, and grated coconut. Cook for 3-4 minutes until the vegetables are tender.
   • Add the mashed potatoes, tamarind paste, jaggery, garam masala, and 1 tsp salt. Mix thoroughly and cook for 2 more minutes.
   • Remove from heat and spread the filling on a plate to cool down completely.
3. 3

   Assemble the Samosas (20 mins)

   • Lightly knead the rested dough for a minute and divide it into 6 equal-sized balls.
   • Take one ball and roll it into a thin oval shape, approximately 6-7 inches long.
   • Cut the oval in half crosswise to get two semi-circles.
   • Take one semi-circle and apply a little water along the straight edge. Fold it to form a cone, pressing the seam to seal it.
   • Fill the cone with about 1.5 to 2 tablespoons of the cooled vegetable filling. Do not overstuff.
   • Apply water to the open edges of the cone and press firmly to seal the samosa completely. Ensure there are no gaps.
   • Repeat the process with the remaining dough and filling to make 12 samosas.
4. 4

   Fry to Golden Perfection (20 mins)

   • Heat oil for deep frying in a kadai or deep pan over low to medium-low heat. The oil should be warm, not hot. To test, drop a tiny piece of dough; it should sizzle gently and rise slowly.
   • Carefully slide 3-4 samosas into the oil at a time, ensuring not to overcrowd the pan.
   • Fry on low heat for 10-12 minutes, turning them occasionally, until they are evenly golden brown and crisp.
   • Once fried, remove them with a slotted spoon and place them on a wire rack or paper towels to drain excess oil.
5. 5

   Serve

   • Serve the hot and crispy Goan Vegetable Samosas with mint-coriander chutney, tamarind chutney, or your favorite dipping sauce.