Samosa with Coriander Chutney

DOUGH

• 1 ¼ cup (150 g) all-purpose Flour

• ½ tsp of Carom seeds (Ajwain)

• ½ salt (adjust to taste)

• 2 tablespoon Oil

• 2 oz (60 ml) water

• 300 / 500 ml oil for deep frying (optional)

FILLING

• 4 small potatoes (boiled, peeled and mashed)

• 3 tablespoon Desi Ghee / Oil / Butter

• ½ tsp Indian red chili powder

• ½ tsp cumin powder

• ½ tsp coriander powder

• 1 inch finely chopped ginger

• 1 tsp dry mango powder (Amchur)

• ½ tsp Garam Masala powder

• 1 tsp salt (adjust to taste)

• 2 tsp coriander powder

• 1 tsp dry pomegranate seeds

TOOLS

• medium size bowl

• small size bowl

• spoon

• knife

• pan for deep frying (or oven or airfryer)

• serving dish

A NOTE ON MEASUREMENTS

We work with chefs from all around the world, which is why we include both imperial (cups/ounces) and metric (grams) measurements. To achieve best results, we highly recommend that you utilize a kitchen scale and follow the metric measurements when possible.