Tamarind Chutney for Chaat

Tamarind - 1/2 cup, seedless

Dates / Raisins - 1/2 cup

Jaggery - 1/2 cup

Chilli Powder - 1/2 tsp

Coriander Powder - 1/2 tsp

Ginger Powder - 1/2 tsp

Cumin Powder - 1/2 tsp

Fennel powder - 1/2 tsp

Black Salt

In a saucepan take Tamarind along with Dates and 2 cup Water. Cook on low flame for 10 mins till they soften.

Now add Jaggery and continue cooking until the Jaggery is dissolved and the mixture begins to thicken.

Add Chilli, Coriander, Ginger, Cumin and Fennel Powder. Cook closed for 2 min. Season with Black Salt. Remove from heat and allow the mixture to cool down.

Transfer the mixture to a blender and grind to a paste.

Can be stored in refrigerator for upto 1 month.

Ginger Garlic Paste

Ginger - 1 cup, skin peeled off and diced to small cubes

Garlic - 1 cup, skin removed

Green Chilli - 1/4 cup, (optional)

Oil - 2 tbsp., (optional)

In a blender add the Ginger and Garlic along with Green Chilli and Oil if using them. Blend this mixture with very little Water until ground to a coarse paste.

Transfer this mixture to an airtight container.

Keep refrigerated until ready to use in your curry preparations.

Samosa

All Purpose Flour - 1 cup + 2 tbsp.

Ajwain - 1 tsp

Shortening - 1 tbsp.

Oil - 1 tbsp.

Salt

Potato - 4, steamed and mashed

Peas - ½ cup

Green Chilli - 2, minced

Ginger - 1 tsp, grated

Cilantro

Turmeric - 1 tsp

Garam Masala - 1 tsp

Chilli Powder - 1 tsp

Mango Powder - 1 tsp

In a large bowl add in Flour, Ajwain, Shortening and required Salt. Adding little Water at a time knead the mixture into a soft Dough. Smear with Oil and rest the Dough for 20 min.

In another bowl add the mashed Potatoes along with Peas, Green Chilli, Ginger, Cilantro, Turmeric, Chilli, Garam Masala, Mango Powder and required Salt. Mix well and keep aside.

Prepare a paste of the Flour by mixing 2 tbsp. of Flour with little Water.

Make small balls with the Dough and spread into small circles. Using a knife slice the Dough circle into 2 semi circles. Fold the Dough into a cone and seal the sides with Flour paste. Fill the cone with the Potatoes mixture and close the Samosa sealing all open edges with Flour paste. Deep fry the prepared Samosas in Oil until golden. Serve with Tamarind and Green Chutney.