Samosa Dipping Sauces Recipes

INDIAN LAMB SAMOSAS WITH FRESH MINT DIPPING SAUCE

Steps:

• Make the pastry by combining the flour and 1/4 teaspoon of the salt and then rubbing 4 tablespoons of the ghee into the flour until well combined and mixture resembles coarse crumbs. Add the water, 1 tablespoon at a time, until the pastry comes together to form a ball, about 10 tablespoons. Knead the dough lightly and then form into a disk, wrap in plastic wrap and transfer to the refrigerator to rest for at least 1 hour.
• While the dough is resting, make the filling. Heat the remaining ghee in a medium skillet and add 3/4 cup of the onion. Cook until the onion is lightly caramelized, about 6 minutes. Add 1 tablespoon of the ginger, 1 tablespoon of the garlic, 1 of the chiles, coriander, garam masala, cumin seeds, turmeric, and cinnamon and cook until the spices are fragrant, about 2 minutes. Add the meat, 1 1/4 teaspoons of the remaining salt, 1/8 teaspoon of pepper and 1/4 cup hot water, cover and cook, stirring occasionally, until the meat is very tender and the water has been absorbed, about 25 minutes. Add 3 tablespoons of the cilantro and set aside to cool completely.
• While the filling is cooking, make the dipping sauce by combining the mint, remaining cilantro, remaining chopped onion, remaining ginger, remaining 1/4 teaspoon garlic, remaining green chiles, remaining 1/4 teaspoon of salt, sugar, lemon juice, and 3 to 4 tablespoons water in the bowl of a processor and process until a fine, smooth puree is formed. (Stop to scrape down the sides of the bowl as necessary.) Set aside, refrigerated, until ready to serve the samosas. (Taste and season with additional salt and sugar, to taste, if necessary.)
• Divide the samosa dough into 10 portions and roll each piece of dough into a ball. On a lightly floured surface, use a rolling pin to roll each ball of dough into a circle about 5 inches in diameter (use a small bowl or the rim of a saucer and a sharp paring knife to trim the edges of the dough to form neat circles.) Cut each circle in half. Lightly moisten half of the straight edge of each half circle then bring the edges together to form a cone shape and press together to seal. Carefully spoon about 2 heaping tablespoons of the filling into the dough cone and push downward to compress the filling. Moisten the top edges with a bit of water and press together to seal. Repeat with the remaining portions of dough and filling.
• When you are ready to fry the samosas, heat a deep-fryer or a large saucepan filled with at least 2 inches of oil to about 340 degrees F. Fry the samosas, a few at a time and stirring to promote even cooking, until golden brown, 4 to 5 minutes. (Note: these will float to the surface of the oil long before they are ready to be removed - make certain to cook them until the pastry is crispy and golden brown.) Remove using a slotted spoon and transfer to a paper-lined plate to drain. Repeat until all samosas have been fried. Serve immediately, with the fresh mint dippng sauce and/or your favorite chutney.

SAMOSAS WITH TAMARIND SAUCE

Steps:

• For the samosas: Place the potatoes in a pot with cold water to cover. Bring to a simmer and cook until fork tender, about 20 minutes. Drain and let cool a bit.
• While they're still warm, peel and mash the potatoes and season with salt. Mix in the lemon juice, granulated sugar, cumin, cayenne, Thai bird chiles, cilantro and peas.
• Place some potato filling in the center the wonton wrappers. Moisten the edges of the wrappers, then fold into triangles and press to seal.
• Fill a heavy saucepan or Dutch oven with 2 inches of oil and heat to 350 degrees F. Fry the samosas in batches until golden brown.
• For the tamarind sauce: In a bowl, mix together the tamarind paste, apple butter, lemon juice, brown sugar, cayenne and some salt. Serve with the samosas.

SAMOSA DIPPING SAUCES

Steps:

• Boil ½ cup of tamarind in 2 cups of water until mushy. Strain the mixture using a fine-mesh strainer and discard the pulp and reserve the water. In a pan add cumin seeds, chopped ginger, and sizzle for few seconds. Pour in the tamarind water and ½ cup of jaggery, salt, and 1 tsp chili powder. Boil until the sauce turns glossy and thick. You can find here detailed Tamarind Sauce recipe
• In a blender add ½ cup of mint, and coriander leaves, 1 tsp roasted gram dal, 1 tsp chopped ginger and garlic, salt, amchur powder, chaat masala, and water. Grind until it turns smooth
• In a pan add ½ cup of mango puree, ½ cup of jaggery, or brown sugar, and cook until they thicken. Finally add ½ tsp of chili, coriander powder and cook for 2 to 5 minutes. Switch off the heat and relish with your favorite snack
• Soak 15 to 20 dry red chili in hot water for 3 hours. Make sure to remove the seeds from it before soaking and drain the water and puree them in a blender. In a pan with medium heat, pour oil and add 2 tbsp garlic powder, pureed chili, and saute until oil separates. Add 2 tbsp sugar or brown sugar and mix well. Now the Chili garlic Sauce is ready to dip your samosa
• Using motor and pestle, crush 1 tsp of cumin seeds and 3 tbsp of mint leaves. Add salt, crushed ingredients into the yogurt (½ cup) and mix well
• I have a detailed recipe for this sauce in this blog, so please check the detailed recipe here at Szechuan Sauce