Samosa

Ingredients

• 2 cups all-purpose flour
• 4 tablespoons ghee or neutral oil
• 3 medium potatoes, boiled and roughly mashed
• 1/2 cup green peas, fresh or frozen
• 1 teaspoon cumin seeds
• 1 teaspoon garam masala
• 1 teaspoon ground coriander
• 1/2 teaspoon turmeric
• 1/2 teaspoon red chili flakes
• 1 tablespoon fresh ginger, finely grated
• 2 cloves garlic, minced
• 2 tablespoons fresh cilantro, chopped
• Oil for deep frying
• 1 cup fresh mint leaves
• 1/2 cup fresh cilantro leaves
• 1 green chili, roughly chopped
• 2 tablespoons plain yogurt
• 1 tablespoon lemon juice

Steps

1. 1

   1. Rub ghee into the flour with a pinch of salt until the mixture resembles breadcrumbs, then add cold water a tablespoon at a time until a firm, smooth dough forms. Rest covered for 30 minutes.

2. 2

   2. Fry cumin seeds in a pan until fragrant, add garlic and ginger and cook one minute, then stir in the mashed potatoes, peas, and all dry spices. Fold in chopped cilantro and let the filling cool completely.

3. 3

   3. Divide the dough into balls, roll each into an oval, cut in half, and fold each half into a cone. Fill with a heaped spoonful of potato mixture, dampen the edges with water, and press firmly to seal.

4. 4

   4. Heat oil in a deep pan to 170°C (340°F). Fry the samosas in batches, turning occasionally, until deeply golden and crisp all over, about 8–10 minutes. Drain on paper towels.

5. 5

   5. Blend mint, cilantro, green chili, yogurt, and lemon juice with a pinch of salt until completely smooth, adding a splash of water if needed to loosen the chutney.

6. 6

   6. Serve the hot samosas on a board with the green chutney poured generously over and around them.