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1
Put the whole cumin seeds in a small skillet and set over medium heat.
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2
Toast, shaking the pan occasionally, until fragrant and browned.
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3
The seeds will start to pop.
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4
Remove from the heat, cool completely, and grind to a fine powder in a spice grinder.
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5
To make the dip: Put the cilantro leaves and chile in a food processor and process until coarsely chopped.
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6
Transfer to a mixing bowl and add the yogurt, lemon juice, sugar, and 1/2 teaspoon of the finely ground cumin.
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7
Stir well, season with salt, pepper, and more sugar to taste, and set aside.
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8
To make the samosas: Put the oil in a large deep skillet and set over medium heat.
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9
Add the onion and cook, stirring, until translucent and softened, about 5 minutes.
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10
Add the ginger and garlic and cook until fragrant, 1 minute, then add the coriander, turmeric, cayenne, and remaining ground cumin and cook, stirring, for 3 minutes.
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11
Add the tomatoes and cook until they begin to break down, 5 minutes, and stir in the tamarind paste.
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12
Add the chicken and cook, stirring, until the meat is completely cooked through, about 5 minutes.
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13
Season to taste with salt and pepper, remove from the heat, and cool to room temperature.
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14
Put one of the spring roll wrapper rectangles on your work surface so that the short side is facing you.
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15
Put 2 tablespoons of the filling 1/4 inch from the bottom of the rectangle, then fold the bottom left corner over the filling so that the bottom edge meets the right edge to form a triangle.
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16
Press the edges to seal, then fold the triangle over the top edge and continue to fold along the edges to create a triangle.
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17
Seal the end of the spring roll wrapper with a little water.
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18
Repeat with the remaining wrappers and filling.
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19
Pour oil to a depth of 3 inches in a heavy, deep saucepan and heat to 350F.
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20
Carefully add the samosas and cook, turning occasionally, until golden brown and crisp.
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21
Do not overcrowd; work in batches if necessary.
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22
Remove from the oil and drain on paper towels.
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23
Serve immediately with the cilantro-yogurt dip.
