Indian samosa [cilantro relish; tamarind chutney] from Silk Road Cooking: A Vegetarian Journey (page 214) by Najmieh Batmanglij

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute serrano chiles for bird chiles, and yogurt for almonds.

  • LFL on May 15, 2021

    4.5 stars. My husband was craving samosas and decided to make samosa filling (he wasn’t up to the time suck of dough and chutneys). I went through all the potato samosa recipes I had that were indexed here and decided this one looked best so that’s what he made. I was right. The samosa filling turned out so, so good! One of the best I’ve had (I particularly loved the coriander seeds). Though we didn’t make the dough I think it would be very good too; there are cumin seeds in it. The only changes my husband made in the recipe was to leave out the green chili and reduce the oil and salt. We used a nonstick saute pan and doubled the recipe so it made no sense to put in 1/2 cup (1/4 per single recipe). We reduced the salt to 2/3. It would probably be even better with more salt but we drew the line at 1 tsp. It turned out almost perfect. The only change we might make in the future is to add more ginger. But even that I would add cautiously since it’s so good as is, and quite spice-laden.

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