Indian Samosas with Mint Chutney
Crisp pastry samosas filled with spiced potatoes and peas, served with fresh mint chutney.
Equipment
- Large skillet
- Mixing bowl
- Rolling Pin
- Deep saucepan or Dutch oven
- Slotted spoon
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
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