1) All of the above ingredients when combined, gives a real authentic samosa taste. At the same time, if you don’t have a few of the ingredients, it may not be a show stopper as long as you have the main ingredients. So don’t stop yourself in case you can’t gather all ingredients.
- Boil potatoes. Peel and chop it into cubes once it cools down. Very softly mash it up a bit with hands. Don’t make it a smooth mixture. Keep the potato chunks partly intact, as that’s what tastes good in samosa as well as samosa soup.
- Heat oil. Add bay leaf, cinnamon, cloves. Add finely chopped/grated ginger, finely chopped onions.
- Saute it for a 2-3 of minutes. Don’t saute too much. We want to keep onion pieces intact as part of the soup.
- Add salt, red chili powder, black salt, chaat masala, garam masala, partly crushed coriander seeds, partly crushed anardana.
- Add potato cubes, peas.
- Add vegetable stock. If using vegetable stock bullion, then heat half a cup of water, dissolve half a cube of bullion. Add it to the above mixture.
- Add about 2-3 cups of water. You may add more if desired, either now or later.
- Bring the soup to a boil. Then turn the heat on low and let it simmer for 5 minutes.
- Remove about 2 to 3 ladles full of soup. Puree it. Add back to the big container. This will make the soup to be of a thicker consistency. Put the soup back on the stove.
- Add tamarind paste or chutney. If the soup is on the thinner side, can dissolve a teaspoon of cornstarch in cold water and then add it and make sure continuously stir it for a few minutes.
- Let it simmer on low for another 3-4 minutes. Then turn off the heat. The soup is done.
- Mix the flours, salt, oil. Knead a stiff dough using water as needed.
- Roll a thin sheet, sprinkle nigella seeds. Roll a couple of times again. Make dents with the blunt side of a knife, so that the crackers do not puff up when frying. Cut the sheet into long strips.
- Heat oil. Once it is medium hot, fry the rolled strips until golden brown and crispy.
Serve the soup in a bowl. Drizzle it with mint-coriander and date-tamarind chutney. Only tamarind chutney is fine too. Sprinkle some toasted nigella seeds. Serve it with the crispy crackers. The crispy crackers resemble the outer layer of samosa.