Aloo Samosa with Chutney
Appetiser or side dish with versatile dip
Heat oil in a pan, add cumin seeds, and roast it for a few minutes, then add onion fry for a until lightly browned. Add potatoes, green peas, and the rest of the spices, Stir Well to ensure the spices coat with potato and green peas well. Add chopped parsley and mix it well. Set aside the Aloo samosa stuffing and let it cool down ready for wrapping.
When the aloo samosa fillings have cooled down enough to handle, make a triangle out of the spring roll sheets and in the middle fill it with aloo mix and close it by folding it to make a triangle shape, and lightly damping the edges so they will stick together. Do it for the rest of the Aloo mixture.
Heat oil in a pan, and fry samosas for at least 1 minute each side or until golden brown. Serve it hot, with tamarind chutney.
For Tamarind chutney:
Cut tamarind into small pieces and soak in hot water for at least half an hour.
Mashed the soaked tamarind while still in the water, then strain it using a fine sieve until all the pulp is pushed through. The Chutney will come out a bit runny but thick in appearance. Add the rest of the ingredients and mix it well. Also serves as a dipping sauce for many other Indian dishes.