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Indian Samosas with Mint Chutney

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Golden Indian samosas with mint and tamarind chutneys on a ceramic platter.
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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.

A crisp Indian samosa broken open to show spiced potato and pea filling beside chutneys.

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.

Golden Indian samosas with mint and tamarind chutneys on a ceramic platter.

Indian Samosas with Mint Chutney

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Crisp pastry samosas filled with spiced potatoes and peas, served with fresh mint chutney.
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Prep Time 35 minutes
Cook Time 30 minutes
Total Time 1 hour 5 minutes
Servings: 6 servings
Course: Appetizer
Cuisine: Indian
Calories: 390
Ingredients Equipment Method Nutrition Notes

Ingredients
 
 

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

Equipment

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

Method
 

Make the Filling:
  1. Heat the oil in a skillet. Add cumin seeds, ginger, and chili; cook for 30 seconds.
  2. 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:
  1. Mix the flour and salt, rub in the oil, and add water gradually to make a firm dough. Rest covered for 20 minutes.
  2. 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.
  3. Fill each cone, pinch the top closed, and keep the shaped samosas covered while you work.
Fry and Serve:
  1. 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.
  2. Drain on a rack or paper towels. Blend the chutney ingredients until smooth and serve with the warm samosas.

Nutrition

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

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.

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