samosa sauce recipe (indian chaat dipping sauce)
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5.0
21 reviews
Excellent
samosa sauce recipe (indian chaat dipping sauce)
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samosas are an indian deep-fried snack that are delicious on their own but often served with chutneys. Here are 2 delicious samosa sauce recipes, which can also be used as indian chaat dipping sauces.
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Ingredients
Tomato chutney
- 1 onion, minced
- 3 cloves garlic, minced
- 3 tomatoes, quartered
- 2-3 Tablespoons tamarind paste Mix with 2-3 Tablespoons water and strained- discard the pulp and keep the tamarind water for the red samosa sauce.
- 1-3 big red chillies, sliced If it's not spicy enough, you can add more chilli powder later. Remove the seeds if you don't want it so spicy.
- Salt, to taste
Cilantro green sauce
- 2-3 Cups coriander leaves, washed I used 8 coriander plants. Reserve the roots and stems for Thai dishes. You can pound them with garlic and white pepper to form a Thai spice paste. You can replace 1 Cup of coriander leaves with mint if you wish.
- 1-2 green chilies (sliced) Optional. Remove the seeds if you don't want it so spicy.
- 1 thumb ginger, peeled and sliced
- 1-2 Tablespoons lemon or lime juice Substitute: rice vinegar or apple cider vinegar or white wine vinegar. I've tried them and they work in this sauce.
- 2 teaspoons white sugar, or to taste
- ½ teaspoon salt, or to taste
- ⅓ Cup water, room temperature This is to help the herbs blend more smoothly.
- Coriander leaf, mint leaf or pomegranate seeds Optional garnish
Instructions
Tomato chutney
- 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.
Green coriander sauce
- 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.)
Notes
- The tomato sauce can be kept 2-3 days in the fridge whilst the herb sauce should be finished within 1 day.
- If you have extra, they can be used as a dipping sauce for crudités.
- Note: the nutritional information is an estimate automatically calculated using the WPRM recipe maker and I am not responsible for its veracity.
Nutrition Information
Show Details
Calories
68kcal
(3%)
Carbohydrates
16g
(5%)
Protein
2g
(4%)
Fat
0.4g
(1%)
Saturated Fat
0.1g
(1%)
Polyunsaturated Fat
0.1g
Monounsaturated Fat
0.1g
Sodium
342mg
(14%)
Potassium
401mg
(11%)
Fiber
3g
(12%)
Sugar
10g
(20%)
Vitamin A
1419IU
(28%)
Vitamin C
37mg
(41%)
Calcium
34mg
(3%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 4people
Amount Per Serving
Calories 68 kcal
% Daily Value*
| Calories | 68kcal | 3% |
| Carbohydrates | 16g | 5% |
| Protein | 2g | 4% |
| Fat | 0.4g | 1% |
| Saturated Fat | 0.1g | 1% |
| Polyunsaturated Fat | 0.1g | 1% |
| Monounsaturated Fat | 0.1g | 1% |
| Sodium | 342mg | 14% |
| Potassium | 401mg | 9% |
| Fiber | 3g | 12% |
| Sugar | 10g | 20% |
| Vitamin A | 1419IU | 28% |
| Vitamin C | 37mg | 41% |
| Calcium | 34mg | 3% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
21 reviews
Excellent
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