Indian Samosas with Mint Chutney

Indian samosas are beloved crisp pastry pockets filled with warmly spiced potatoes and peas, served as a snack, starter, or festive tea-time bite.

Cook the filling until dry and fragrant, fold the dough into sturdy triangles, and fry the samosas gently so the pastry turns crisp without over-browning.

Let the filling cool completely before folding. A cool, dry filling keeps the pastry sealed and prevents steam from making the samosas soggy.

Serving Suggestions

Serve hot or warm with mint-cilantro chutney, tamarind chutney, sliced onions, and masala chai.

Recipe Notes

Unfried samosas can be refrigerated for one day or frozen for up to one month. Fry from frozen over medium heat, adding a few extra minutes.

Indian Samosas with Mint Chutney

Crisp pastry samosas filled with spiced potatoes and peas, served with fresh mint chutney.

Servings 6 servings

Prep Time 35 minutes mins

Cook Time 30 minutes mins

Total Time 1 hour hr 5 minutes mins

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Equipment

• Large skillet
• Mixing bowl
• Rolling Pin
• Deep saucepan or Dutch oven
• Slotted spoon

Ingredients

 

US CustomaryMetric

 

1x2x3x

Pastry

• 2 cups all-purpose flour plus more for rolling
• 1/2 tsp fine salt
• 4 tbsp vegetable oil plus more for frying
• 1/2 cup water as needed

Potato Filling

• 1 1/2 lb russet potatoes boiled, peeled, and diced
• 1 cup green peas fresh or frozen
• 2 tbsp vegetable oil
• 1 tsp cumin seeds
• 1 tsp ground coriander
• 1/2 tsp ground cumin
• 1/2 tsp garam masala
• 1 tbsp fresh ginger grated
• 1 medium green chili finely chopped
• 1 tbsp lemon juice
• 1/2 tsp fine salt or to taste

Mint Chutney

• 1 cup fresh mint leaves
• 1 cup fresh cilantro
• 1 tbsp lemon juice
• 1 medium green chili
• 2 tbsp water as needed

Instructions

 

Make the Filling:

• Heat the oil in a skillet. Add cumin seeds, ginger, and chili; cook for 30 seconds.
• Add the potatoes, peas, coriander, cumin, garam masala, lemon juice, and salt. Cook for 4 to 5 minutes, stirring gently, then cool completely.

Shape the Samosas:

• Mix the flour and salt, rub in the oil, and add water gradually to make a firm dough. Rest covered for 20 minutes.
• Divide the dough into 6 balls. Roll each into a thin oval, cut in half, and seal each half into a cone with a dab of water.
• Fill each cone, pinch the top closed, and keep the shaped samosas covered while you work.

Fry and Serve:

• Heat 2 to 3 inches of oil over medium heat. Fry the samosas in batches for 8 to 10 minutes, turning occasionally, until golden and crisp.
• Drain on a rack or paper towels. Blend the chutney ingredients until smooth and serve with the warm samosas.

Notes

• Keep the dough firm rather than soft so the pastry fries crisp.
• Do not overcrowd the oil; the temperature drops quickly and the samosas can absorb oil.

Nutrition

Calories: 390kcalCarbohydrates: 48gProtein: 8gFat: 19gSaturated Fat: 3gSodium: 520mgFiber: 5gSugar: 3g

Calories: 390kcal

Course: Appetizer

Cuisine: Indian

Keyword: Indian Appetizer, Potato Samosa, Samosa