Name: Samosas with Mint Chutney (Standard)
Prep time: 24 min
Cook time: 36 min
Total time: 1 h
Yield: 12 samosas
Cuisine: Indian
Ingredients: 1 cup All-purpose flour; 1/4 cup Vegetable oil; 1/2 tsp Ajwain seeds; 1/4 tsp Salt; 1/2 cup Water (as needed); 2 medium Potatoes-boiled, peeled, and mashed; 1/2 cup Frozen peas; 1 medium Onion-finely chopped; 1 inch Ginger-grated; 2 cloves Garlic-minced; 1 tsp Garam masala; 1/2 tsp Turmeric powder; 1/2 tsp Red chili powder; 1/4 tsp Amchur (dried mango powder); 2 tbsp Vegetable oil; to taste Salt; to taste Cilantro-chopped; 1 cup Fresh mint leaves; 1/2 cup Fresh cilantro leaves; 1 Green chili-chopped; 1 inch Ginger-grated; 1 tbsp Lemon juice; 1/4 tsp Cumin powder; to taste Salt; 2 tbsp Water (as needed); as needed Vegetable oil-for deep frying

Recipe tier

A simple and satisfying samosa recipe filled with spiced potatoes and peas, served with a refreshing mint chutney.

Total 1h

Serves 12 samosas

Steps 12

Ingredients 26

Dough
1 cup 125 g All-purpose flour
cup 60 mL Vegetable oil
tsp 2.5 mL Ajwain seeds
tsp 1.25 mL Salt
cup 120 mL Water (as needed)
Filling
2 medium 300 g Potatoes-boiled, peeled, and mashed
cup 75 g Frozen peas
1 medium 150 g Onion-finely chopped
1 inch 2.5 cm Ginger-grated
2 cloves 6 g Garlic-minced
1 tsp 5 mL Garam masala
tsp 2.5 mL Turmeric powder
tsp 2.5 mL Red chili powder
tsp 1.25 mL Amchur (dried mango powder)
2 tbsp 30 mL Vegetable oil
to taste to taste Salt
to taste to taste Cilantro-chopped
Mint Chutney
1 cup 30 g Fresh mint leaves
cup 15 g Fresh cilantro leaves
1 1 Green chili-chopped
1 inch 2.5 cm Ginger-grated
1 tbsp 15 mL Lemon juice
tsp 1.25 mL Cumin powder
to taste to taste Salt
2 tbsp 30 mL Water (as needed)
Frying
as needed as needed Vegetable oil-for deep frying

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Equipment

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Instructions

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First, prepare the Mint Chutney: Combine all Mint Chutney ingredients in a blender and blend until smooth. Add water as needed to adjust the consistency. Set aside.
Next, make the dough: In a large bowl, combine all Dough ingredients except water. Gradually add water and mix until a firm dough forms. Knead for 5-7 minutes until smooth. Cover and let rest for 30 minutes.
Prepare the filling: Heat vegetable oil in a pan over medium heat. Add chopped onion and saute until golden brown. Add grated ginger and minced garlic, and saute for another minute until fragrant.
Add mashed potatoes, peas, garam masala, turmeric powder, red chili powder, amchur powder, and salt to the pan. Mix well and cook for 5-7 minutes, stirring occasionally, until heated through.
Remove from heat and stir in chopped cilantro. Let the filling cool slightly.
Divide the dough into 12 equal portions. Roll each portion into a small circle (about 4 inches in diameter).
Cut each circle in half. Take one half, moisten the straight edge with water, and bring the two corners together to form a cone. Seal the edges well.
Fill the cone with the potato and pea filling. Seal the open end by pinching the edges together to form a samosa shape.
Repeat with the remaining dough and filling.
Heat vegetable oil in a deep frying pan or pot over medium heat. Carefully add the samosas in batches and deep fry until golden brown and crispy (about 5-7 minutes per batch).
Remove the samosas from the oil and drain on paper towels.
Serve hot with the prepared Mint Chutney.