Vegetable Samosas with Mint Cilantro Chutney Recipe

Cilantro Mint Chutney:

1. Combine cilantro, mint, lemon juice, garlic cloves, jalapeños, ginger root, salt, and cumin seeds in a blender or food processor. It should be thick enough to coat a samosa when dipped.

2. To thin, add 2 to 3 tablespoons of water. Transfer the chutney to a bowl, cover it, and wait until the samosas are ready.

Dough:

1. In a large mixing bowl, combine all-purpose flour and salt.

2. Drizzle the melted ghee or vegetable oil around the flour mixture. Pick up a handful of the dough and rub it between the palms to mix the ghee as evenly into the flour as possible.

3. To see if the flour to ghee ratio is good enough to make a crispy pastry, hold a portion of the mixture in a hand and make a tight fist, then open it. The mixture should hold its shape.

4. Add water to the flour 1 to 2 tablespoons at a time while kneading. Knead for about 5 minutes into a smooth, firm dough. Wrap the dough in cling wrap or cover with a damp cloth until ready to fill the samosas.

Filling:

1. Set a medium pot filled with water over medium-high heat. Add the peeled quartered potatoes, and bring them to a boil. Boil the potatoes for about 15 minutes until they are fork-tender.

2. Set a large skillet over medium-high heat and add the oil. Once the oil shimmers, add the cumin seeds to the skillet. Once they sputter, turn the heat down to medium and add the onion.

3. Sauté for 3 to 4 minutes until the onion is softened. Add jalapeno, coriander, garam masala, ground turmeric, and salt. Stir and add the peas.

4. Drain the potatoes and add them to the skillet.

5. Using the back of a wooden spoon or a potato masher, coarsely mash the mixture, leaving no large chunks of potatoes. Stir to combine. The filling should be relatively dry and thick.

6. Set aside to cool completely before filling the samosas.

To Shape Dough:

1. While the filling is cooling, unwrap the dough, and knead it again for 2 minutes to make it smooth.

2. Divide into 6 equal parts. Roll each into smooth balls, and cover with a damp cloth. Pick one ball, press between palms to flatten, and lightly dab the surface of the dough with oil or ghee to prevent the rolling pin from sticking to the dough.

3. Do not dust the countertop with flour, as the loose flour will burn when the dough is fried, giving the samosa an off-taste.

4. Use a rolling pin to flatten the dough into a circle 6 inches in diameter, 1 mm thickness. Cut in half to have 2 half-moon shapes. If having a difficult time rolling out the dough, place the round between pieces of wax paper or parchment.

5. Pick one half and brush the edges with water using a finger.

6. Pick one edge of the dough and place it on top of the other edge, making a cone shape. Gently pinch along the edges of the cone, making sure they are sealed.

7. Add 1½ tablespoons of filling into the cone. This should fill it ¾ of the way. Brush water on the edges of the cone’s opening, and pinch the edges together to close the samosa.

8. Repeat with the rest of the dough. Cover sealed samosas with a damp cloth. This makes 12 samosas.

To Fry:

1. In a deep pot, add the oil and heat to 200 degrees F over medium heat. Add the samosas to the oil and fry in batches; do not overcrowd the pot. Fry until the samosas begin to turn golden.

2. Once the samosas are golden, increase the heat to medium-high, bringing the temperature up to 350 degrees F, and cook for another 5 minutes until the samosas have darkened to a deeper brown.

3. Take the samosas out of the oil and transfer them to a plate lined with paper towels.

4. Reduce the heat back to medium or medium-low, until the oil temperature drops back to 200 degrees F before going forward with the next batch of samosas.

5. Serve immediately with a side of green cilantro mint chutney.