Samosa and Chutney

Ingredients

• •2 cups all-purpose flour
• •1/4 cup vegetable oil
• •1/2 tsp salt
• •1/2 cup water (approximately)
• •2 medium potatoes (boiled and mashed)
• •1/2 cup green peas (boiled)
• •1/2 tsp cumin seeds
• •1/2 tsp coriander powder
• •1/2 tsp garam masala
• •1/4 tsp turmeric powder
• •1/2 tsp red chili powder
• •Salt to taste
• •Oil for deep frying
• •1 cup fresh mint leaves
• •1/4 cup cilantro leaves
• •1 green chili (adjust to taste)
• •1 tbsp lemon juice
• •1/2 tsp sugar
• •1/4 cup water (for chutney)

Instructions

1. 1

   In a large bowl, combine the flour, oil, and salt. Mix until crumbly.

2. 2

   Gradually add water to form a soft dough. Cover and let rest for 30 minutes.

3. 3

   Meanwhile, for the filling, in a pan, heat a tablespoon of oil. Add cumin seeds and let them splutter.

4. 4

   Add the mashed potatoes, peas, coriander powder, garam masala, turmeric powder, red chili powder, and salt. Mix well and cook for 5 minutes. Set aside to cool.

5. 5

   Divide the dough into small balls. Roll each ball into a circle about 6 inches in diameter.

6. 6

   Cut each circle in half to form two semi-circles. Form a cone with each semi-circle, sealing the edge with a little water.

7. 7

   Fill the cones with the potato-pea mixture and seal the edge well to prevent leakage during frying.

8. 8

   Heat oil in a deep frying pan over medium heat. Fry the samosas until golden brown and crispy. Drain on paper towels.

9. 9

   For the chutney, blend mint leaves, cilantro, green chili, lemon juice, sugar, and water until smooth. Adjust salt to taste.