Samosa Dipping Sauces Recipes

SAMOSA SAUCE RECIPE (INDIAN CHAAT DIPPING SAUCE)

Steps:

• Heat oil in a pot. When the oil is hot, add the onion and saute for 5 minutes.
• Add the garlic and stir fry for 2-3 minutes or till fragrant then add the chillies.
• Add the tomatoes and stir 10 minutes.
• Add the tamarind water and then salt to taste.
• Allow to cool a little and blend in a food processor. Taste again and see if you need to add more salt or chilli powder. (If you made it too spicy, you can add cream or yogurt to reduce the heat.) Serve with the samosas.
• Add all the ingredients to the blender and blitz. Trickle the water in to help loosen the ingredients and get a finer paste. (You don't need to use all the water- stop when you are fine with the texture.)
• Alternatively, pound it finely in a mortar and pestle.
• Pour into a bowl, give it a good stir and serve with the samosa bites. (Garnish with a coriander leaf, mint leaf or slice of lemon if you wish. For something more colourful, you can sprinkle some pomegranate seeds on top.)

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