Samosas with Tamarind Date Chutney

Ingredients

• 2 cups (240 grams) all-purpose flour
• 1 1/4 teaspoons kosher salt
• 1 teaspoon nigella seeds or ajwain (carom seeds; see Cook’s Note)
• 1/4 cup (50 grams) ghee (clarified butter) or vegetable oil (see Cook’s Note)
• 1 1/2 teaspoons coriander seeds
• 1/2 teaspoon cumin seeds
• 1/2 teaspoon fennel seeds
• 4 peppercorns
• 1 clove
• 1 cardamom pod
• One 1/2-inch piece cinnamon
• 2 1/2 teaspoons amchur powder (raw mango powder), plus more if needed
• 1/2 teaspoon red chile powder, plus more if needed
• Pinch of turmeric
• 2 tablespoons vegetable oil, plus more for brushing and deep-frying
• 1 teaspoon cumin seeds
• 1/4 cup blanched peanuts, optional (see Cook’s Note)
• 1 to 2 Thai green chiles or 1/2 to 1 serrano pepper, chopped
• One 1-inch piece ginger, finely chopped (1 packed tablespoon)
• 12 ounces Yukon gold or other yellow potatoes, boiled, peeled and hand crushed (2 packed cups crushed)
• 1/2 cup frozen peas, rinsed and drained
• Kosher salt
• 1/3 cup fresh cilantro leaves and tender stems, chopped, optional
• Tamarind-Date Chutney, recipe follows, for serving
• 1/4 cup seedless tamarind (see Cook’s Note)
• 1/4 cup date paste
• 1/4 cup powdered jaggery, turbinado or light brown sugar, plus more if needed (See Cook’s Note)
• 1/4 teaspoon toasted cumin powder
• 1/4 teaspoon red chile powder
• 1/4 teaspoon ginger powder
• 1/4 teaspoon fennel powder
• 1/4 teaspoon black salt
• Kosher salt

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