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Crispy Samosas Recipe Easy Homemade Spiced Potato Filling and Mint Chutney

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Crunchy, golden samosas filled with a spiced potato mixture and served with a fresh, tangy mint chutney. This recipe is approachable, quick, and perfect for entertaining.

Ingredients

  • All-purpose flour (2 cups / 240g)
  • Salt (1/2 tsp)
  • Oil (3 tbsp) – vegetable or canola
  • Water (about 3/4 cup / 180ml), warm
  • Potatoes (3 medium, about 450g / 1 lb), peeled and diced
  • Green peas (1/2 cup / 75g), fresh or frozen
  • Onion (1 small, finely chopped)
  • Green chili (1, finely chopped), optional
  • Fresh ginger (1 tsp, grated)
  • Garlic (2 cloves, minced)
  • Cumin seeds (1 tsp)
  • Mustard seeds (1/2 tsp)
  • Ground coriander (1 tsp)
  • Ground cumin (1 tsp)
  • Garam masala (1/2 tsp)
  • Turmeric powder (1/4 tsp)
  • Fresh cilantro (2 tbsp, chopped)
  • Salt to taste
  • Oil (2 tbsp) for sautéing
  • Fresh lemon juice (1 tbsp)
  • Fresh mint leaves (1 cup packed)
  • Fresh cilantro leaves (1/2 cup)
  • Green chili (1, adjust to taste)
  • Garlic (1 clove)
  • Lemon juice (2 tbsp)
  • Salt (to taste)
  • Water (2-3 tbsp) to blend
  • Sugar (a pinch, optional)

Instructions

  1. Make the Dough: In a large bowl, combine the all-purpose flour and salt. Add the oil and mix with your fingers until the mixture resembles coarse crumbs. Slowly add warm water, a little at a time, kneading until you form a firm, smooth dough (8-10 minutes). Cover with a damp towel and let rest for 30 minutes.
  2. Prepare the Potato Filling: Boil the diced potatoes in salted water until tender but firm, about 10 minutes. Drain and mash lightly with a fork, keeping some texture.
  3. Heat oil in a pan over medium heat, add cumin and mustard seeds, and wait for them to pop (about 30 seconds). Add chopped onions, ginger, garlic, and green chili; sauté until translucent, around 5 minutes.
  4. Add turmeric, ground cumin, coriander, and garam masala to the pan; cook for 1 minute until fragrant. Stir in the mashed potatoes and peas. Cook the mixture for 5 minutes, stirring occasionally. Season with salt, lemon juice, and fresh cilantro. Remove from heat and let cool completely.
  5. Roll and Shape the Samosas: Divide the dough into 8 equal portions. On a lightly floured surface, roll each piece into a thin oval about 6-7 inches long. Cut each oval in half lengthwise.
  6. Take one half, brush water along the edge, and form a cone by bringing the straight edges together. Fill the cone with 2-3 tablespoons of the potato filling. Wet the open edges and pinch together to seal, making sure there are no gaps. Repeat for all samosas.
  7. Fry the Samosas: Heat oil in a deep frying pan to 350°F (175°C). Test by dropping a small piece of dough; it should bubble and rise immediately.
  8. Fry samosas in batches, turning occasionally until golden brown and crispy, about 3-4 minutes. Remove with a slotted spoon and drain on paper towels.
  9. Make the Mint Chutney: While samosas fry, combine mint, cilantro, green chili, garlic, lemon juice, salt, sugar, and water in a blender. Process until smooth, adding more water as needed for desired consistency. Taste and adjust seasoning.
  10. Serve: Arrange samosas on a platter with a bowl of fresh mint chutney on the side. Enjoy warm for the best crunch and flavor.

Notes

If dough feels sticky while rolling, dust with a little more flour but avoid overdoing it to prevent tough samosas. Keep oil temperature steady between 340-360°F to avoid greasy or undercooked samosas. Samosas can be frozen uncooked and fried from frozen, adding 1-2 minutes to frying time. Reheat leftovers in oven at 350°F for 8-10 minutes to maintain crispiness. Avoid microwaving to prevent sogginess.

Nutrition

Keywords: samosas, crispy samosas, potato samosas, mint chutney, Indian snack, fried samosas, homemade samosas, spiced potato filling

Find it online: https://blairrecipes.com/crispy-samosas-recipe-easy-homemade-spiced-potato-filling-and-mint-chutney/