Samosa Puff

1. Preheat the oven to 400°F
2. Dry roast cumin, fennel, and coriander seeds. Once cooled down, grind in a mortar pestle.
3. Heat 2 tbsp ghee in a pan. Add freshly ground spices, followed by grated ginger. Stir continuously for 2 minutes (medium heat) so the spices do not burn.
4. Add diced, boiled potatoes, green peas, turmeric, garam masala, raw mango powder, and dry fenugreek leaves. Mix well. Add some salt and cracked black pepper, mix well. If the mixture looks too dry, sprinkle some water but try not to make it moist. Cook for about 15 minutes, stirring occasionally. You may gently mash the peas and potatoes.
5. Garnish with chopped coriander leaves and a squeeze of lemon juice if desired.
6. To fill the puffs, cut each sheet of puff pastry into 6 squares. Pastry should be cold. Place it in the refrigerator if it’s not being used. Scoop 1 or 2 tbsp of filling (preferably at room temp) onto each small square. Fold over the pastry to form a triangle. Seal using egg wash.
7. Prepare all triangular puffs in this manner and arrange them on a baking sheet. Egg wash the puffs, sprinkle some nigella seeds and carom/ajwain on the outside. Place in the refrigerator for 20 to 30 min.
8. Then bake for 15 to 18 minutes or until fully puffed, golden in colour. Rotate the tray halfway through for an evenly baked product.
9. Serve hot with tamarind dipping sauce.

Tamarind Sauce

1. In a pot add tamarind pulp, dates, and 1 cup water- bring it to a boil and turn the heat down to simmer. Cook the dates for 10 minutes.
2. Let this mixture cool down. Then blend in a blender to form a smooth paste. Transfer this paste back to the pot. Add more water to adjust the consistency, followed by cumin, jaggery, and salt. Give it a stir and cook on low heat till the sugar dissolves.
3. This tamarind dates chutney can be stored in a mason jar for 2 weeks in the fridge. It makes a great dipping sauce for spicy finger foods like samosas, pakoras, or spicy kebabs.