Spiced Jaipur Samosa Kachori with Tamarind Chutney

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-05-25 · Updated 2026-05-25

Golden, flaky samosa kachoris filled with a spiced potato and pea mixture, served alongside tangy tamarind chutney for a perfect street food snack. This indian-inspired snacks (vegetarian) ready in about 60 minutes blends all-purpose flour, ghee, water into a versatile sauce that lifts everything from grain bowls and roasted vegetables to grilled proteins — a small-batch staple worth keeping in the fridge. Each serving lands at about 320 calories and feeds 6, so a small batch covers several meals across the week without taking over the fridge. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 2 cups all-purpose flour
• 4 tbsp ghee
• 3/4 cup water
• 1 tsp salt
• 2 cups, mashed boiled potatoes
• 1/2 cup, boiled green peas
• 1 tsp cumin seeds
• 1 tsp mustard seeds
• 1/4 tsp asafoetida (hing)
• 1/2 tsp turmeric powder
• 1 tsp red chili powder
• 1 tsp garam masala
• 1 tsp amchur (dry mango powder)
• 2 tbsp, chopped fresh coriander leaves
• as needed oil for deep frying
• 3 tbsp tamarind paste
• 2 tbsp jaggery or brown sugar
• 1/2 tsp ground cumin
• 1/2 tsp black salt
• 1/2 cup water

Instructions

1. Step 1: In a large bowl, combine 2 cups all-purpose flour with 1 tsp salt and 2 tbsp ghee; mix well and gradually add 3/4 cup water to knead a smooth, firm dough. Cover and rest for 30 minutes.
2. Step 2: Heat 2 tbsp oil in a pan over medium heat, add 1 tsp cumin seeds, 1 tsp mustard seeds, and 1/4 tsp asafoetida; sauté until seeds crackle. Add 2 cups mashed boiled potatoes, 1/2 cup boiled green peas, 1/2 tsp turmeric powder, 1 tsp red chili powder, 1 tsp garam masala, 1 tsp amchur powder, and 2 tbsp chopped coriander leaves; cook for 5 minutes until fragrant and combined. Let the filling cool.
3. Step 3: Divide the dough into 12 equal balls. Roll each ball into a 4-inch circle, place 2 tbsp of the potato filling in the center, and carefully fold and seal the edges to enclose the filling completely. Gently flatten the stuffed dough balls.
4. Step 4: Heat oil in a deep frying pan over medium heat to 350°F (175°C). Fry the stuffed kachoris in batches for 4-5 minutes until golden brown and crisp. Drain on paper towels.
5. Step 5: For the tamarind chutney, combine 3 tbsp tamarind paste, 2 tbsp jaggery or brown sugar, 1/2 tsp ground cumin, 1/2 tsp black salt, and 1/2 cup water in a small saucepan. Simmer over low heat for 5 minutes until thickened slightly. Cool before serving alongside the kachoris.