Samosa’s with a mint chutney, a match made in heaven.



Dough Ingredients:

Mint Chutney Ingredients:


In a food processor or blender combine all the mint chutney ingredients. Blend until smooth and season to taste with salt. Set aside.

In a large pot filled with water and seasoned with salt, boil the potatoes until tender then cool, peel, and break into small pieces.

In a large pan on medium heat, add 2 Tbsp of oil, the cumin seeds, mustard seeds, and fennel seeds. Once the seeds start to sputter add the peas, turmeric, coriander, red chili powder, and garam masala. Sauté for 1 minute then add the potatoes and season with salt. Taste and adjust the seasoning to your liking. Cool and set aside.

For the dough combine the flour, ajwain seeds, oil, and salt until a clumpy flour has formed. Then add the water and knead until a shaggy dough has formed. Let the dough rest for 20 minutes then roll out and cut into 4-5 inch squares. Wet the edges of the dough with water and fold the ends into a cone shape. Fill each cone with the samosa filling and seal the bottom.

In a deep fryer filled no more than 1/2 way up with vegetable oil, heat to 350 degrees Fahrenheit. Fry the samosas until they turn light brown about 5 minutes. Then remove them from the oil and increase the temperature of the oil to 400 degrees Fahrenheit. Fry the samosas a 2nd time until nice and golden brown about 1-2 minutes.

Serve warm with the mint chutney on the side.


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