Empty My Fridge
Street Style Mini Samosa with Chutney Ramadan Special
Ingredients
- Aloo2
- Saltto taste
- Samosa sheetas needed
- Vegetable oil
- Aloo boiled2
- Imli pulp¼ cups
- Lal mirch powder 1 tsp orto taste
- Chicken stock · powder1 tsp
- Tatri¼ tsp
- Turmeric · powder½ tsp
- Chaat masala1 tsp
- Zeera roasted & crushed1 tsp
- Lal mirch crushed 1 & ½ tsp
- Zarda ka rang 1 pinch oras needed
- Cornstarch1 tsp
- Hara dhania chopped
Instructions
- Mash the 2 medium potatoes with ½ tsp pink salt (or to taste) and set aside.
- Cut a samosa sheet, form a pocket, add 1 tsp of potato filling, fold into a samosa shape and seal the corners with an all-purpose flour slurry. Set aside the leftover potato mixture for the chutney.
- Repeat with the remaining sheets until you have 30 mini samosas.
- Heat oil in a wok and fry the samosas on medium heat until golden and crispy.
- In a saucepan, combine the water, 2 boiled potatoes, tamarind pulp, red chilli powder, chicken powder, citric acid, turmeric, chaat masala, pink salt and roasted crushed cumin, and blend well.
- Add the reserved potato mixture, the crushed red chilli and the orange food colour, and mix.
- Cook over medium heat for 6–8 minutes, stirring.
- Mix 1 tsp cornflour with 1 tbsp water, stir into the chutney and cook until thickened.
- Let the chutney cool. It can be stored in the refrigerator for up to 1 week.
- Spoon chutney over the mini samosas, top with chopped fresh coriander and serve.
Summarized from Food Fusion's video. Watch it for the details.
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