Sector Market Samosa with Tamarind Chutney
Crisp pastry parcels filled with spiced mashed potato and peas, sold hot at tea stalls across Chandigarh's Sector markets through the day.
- Prep
- 40 min
- Cook
- 30 min
- Total
- 70 min
- Servings
- 6
- Difficulty
- Medium
- Calories
- 260 kcal
Equipment
- •Deep frying pan
- •Rolling pin
Nutrition
Per serving, approximate
- Calories
- 260 kcal
- fat
- 12 g
- carbs
- 34 g
- fibre
- 4 g
- protein
- 5 g
- calories
- 260 kcal
Instructions
- 1
Knead maida (plain flour) with ajwain (carom seeds), oil, salt, and water into a stiff dough. Rest it for 30 minutes.
- 2
Heat a little oil and toast crushed coriander seeds lightly. Mix with mashed potatoes, peas, green chilli, garam masala, amchur (mango powder), and salt.
- 3
Divide the dough into balls and roll each into an oval. Cut each oval in half.
- 4
Shape each half into a cone and fill with the potato mixture. Seal the edges to form a triangular samosa.
- 5
Heat oil in a deep pan on medium-low heat.
- 6
Fry the samosas slowly, turning them occasionally. Cook until they turn golden and crisp.
- 7
Drain them on paper towels. Serve hot with tamarind chutney.
Chef's tips
Fry the samosas on medium-low heat so the pastry cooks through and becomes crisp without burning on the outside.
Ingredient substitutions
- maida → whole wheat flour for a heartier crust
Storage
Store cooled samosas in the fridge for up to 2 days.
Reheating
Reheat in an oven or air fryer to restore crispness.
Common mistakes to avoid
- •Frying on very high heat, which browns the outside quickly while leaving the pastry raw inside.
Serving suggestions
Cooked Sector Market Samosa with Tamarind Chutney?
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