Crispy, golden-brown pastry filled with a savory spiced potato and pea mixture. This classic Indian snack is a crowd-pleasing favorite, perfect with mint chutney for tea time or as an appetizer.
Prep45 min
Cook25 min
Servings6
Serving size: 2 pieces
382cal
8gprotein
56gcarbs
14g
Ingredients
2 cup All-Purpose Flour
1 tsp Ajwain (Also known as carom seeds)
0.75 tsp Salt (For the dough)
4 tbsp Ghee (Melted)
0.5 cup Water (For kneading, use as needed)
4 medium Potatoes (Boiled, peeled, and crumbled into small chunks)
A vibrant and refreshing Indian condiment made with fresh mint, cilantro, and a hint of spice. This classic green chutney, also known as Pudina Chutney, is the perfect zesty accompaniment for samosas, chaat, kebabs, and sandwiches.
A classic Indian condiment balancing sweet, sour, and tangy notes perfectly. Made from tamarind pulp, jaggery, and spices, this chutney is the soul of chaat and the perfect dip for samosas and pakoras.
About Vegetable Samosa, Mint Chutney and Tamarind Chutney
Crispy vegetable samosas with tangy chutneys - a soul-satisfying, perfectly spiced treat!
This punjabi dish is perfect for snack. With 493.72 calories and 9.33g of protein per serving, it's a nutritious choice for your meal plan.
fat
1 inch piece Ginger (Finely chopped)
2 whole Green Chilies (Finely chopped)
0.25 tsp Hing (Asafoetida)
1.5 tsp Coriander Powder
1 tsp Cumin Powder
0.5 tsp Turmeric Powder
0.5 tsp Red Chili Powder (Adjust to taste)
1 tsp Amchur (Dry mango powder)
0.5 tsp Garam Masala
2 tbsp Coriander Leaves (Freshly chopped)
Instructions
1
Prepare the Samosa Dough (35 minutes)
In a large mixing bowl, combine the all-purpose flour, ajwain, and 0.75 tsp of salt.
Add the melted ghee. Rub it into the flour with your fingertips until the mixture resembles coarse breadcrumbs. When you press a handful, it should hold its shape.
Gradually add water, a little at a time, and knead to form a stiff and firm dough. Do not over-knead; it should not be smooth like a chapati dough.
Cover the dough with a damp cloth and let it rest for at least 30 minutes.
2
Prepare the Spiced Filling (15 minutes)
Heat 2 tbsp of oil in a pan over medium heat. Add the cumin seeds and let them splutter.
Add the chopped ginger, green chilies, and hing. Sauté for 30 seconds until aromatic.
Add the green peas and cook for 2-3 minutes. If using fresh peas, you may need to cook them a bit longer until tender.
Stir in the coriander powder, cumin powder, turmeric powder, red chili powder, and amchur. Cook for 1 minute, stirring constantly.
Add the crumbled boiled potatoes and 1 tsp of salt. Mix gently, ensuring the potatoes are coated with spices but not mashed completely.
Cook for another 2-3 minutes. Turn off the heat and stir in the garam masala and chopped coriander leaves.
Spread the filling on a plate and allow it to cool down completely before using.
3
Shape and Fill the Samosas (20 minutes)
After resting, give the dough a quick knead and divide it into 6 equal-sized balls.
Take one ball and roll it into a thin oval shape, about 6-7 inches long.
Cut the oval in half crosswise, creating two semi-circles.
Take one semi-circle and apply a little water along the straight edge. Fold it to form a cone, overlapping the edges slightly and pressing firmly to seal.
Hold the cone in your hand and fill it with about 1.5 to 2 tablespoons of the cooled potato filling. Do not overfill.
Apply a little water to the inner rim of the cone's opening.
Pinch the open edges together firmly to seal the samosa. For a traditional look, you can create a small pleat on one side before sealing completely.
4
Fry the Samosas to Perfection (25 minutes)
Heat the 2 cups of oil for deep frying in a kadai or deep pan over low heat. The oil should be just warm, not hot. To test, drop a tiny piece of dough; it should sink and then rise slowly to the surface.
Gently slide 3-4 samosas into the oil, ensuring not to overcrowd the pan.
Fry on low heat for 10-12 minutes, turning them occasionally. This slow frying process is crucial for a crispy, blister-free crust.
Once the crust is firm and pale golden, increase the heat to medium and fry for another 2-3 minutes until they are a deep golden-brown.
Remove the samosas with a slotted spoon and drain them on a wire rack or paper towels.
Let the oil cool down slightly before frying the next batch.
5
Serve Hot
Serve the vegetable samosas hot with mint chutney, tamarind chutney, or tomato ketchup.
19cal
1gprotein
3gcarbs
0gfat
Ingredients
1.5 cup Mint Leaves (Packed, tough stems removed)
1 cup Cilantro (Packed, including tender stems)
2 piece Green Chili (Adjust to spice preference)
1 inch Ginger (Peeled and roughly chopped)
2 tablespoon Roasted Chana Dal (Acts as a thickener)
2 tablespoon Lemon Juice (Freshly squeezed)
0.75 teaspoon Salt (Adjust to taste)
0.5 teaspoon Black Salt (Also known as Kala Namak)
0.5 teaspoon Sugar (Optional, to balance flavors)
3 tablespoon Ice Cold Water (Or use ice cubes, add as needed for consistency)
Instructions
1
Prepare the Herbs (4 minutes)
Thoroughly rinse the mint and cilantro leaves under cold running water to remove any dirt or grit.
Pluck the mint leaves from their tough stems; discard the stems as they can be bitter.
For the cilantro, you can use the tender stems along with the leaves as they are full of flavor. Roughly chop the bunch.
Gently pat the herbs dry with a clean kitchen towel or paper towels to remove excess water.
2
Combine Ingredients in Blender (1 minute)
Place the prepared mint leaves, cilantro, green chilies (start with one for less heat), chopped ginger, roasted chana dal, lemon juice, salt, black salt, and sugar into a small, high-speed blender jar.
3
Blend to a Smooth Paste (3 minutes)
Add 2-3 tablespoons of ice-cold water or a couple of ice cubes. Using cold water is crucial to prevent the herbs from oxidizing and helps retain their vibrant green color.
Blend for 1-2 minutes, scraping down the sides of the jar with a spatula as needed, until you achieve a smooth, uniform paste.
If the chutney is too thick, add more cold water, 1 teaspoon at a time, and blend again until you reach your desired consistency. Be careful not to make it too watery.
