Aromatic Pakistani Vegetarian Samosas With Mint Chutney

Ingredients

• 2 cup all-purpose flour
• 1/4 tsp salt (for dough)
• 0.33 cup vegetable oil (for dough)
• water, as needed
• 2 large potatoes, peeled and diced
• 1 cup green peas, fresh or frozen
• 1 medium onion, finely chopped
• 1 tbsp ginger, grated
• 2 tsp cumin powder
• 1 tsp coriander powder
• 1/2 tsp turmeric powder
• 1/4 tsp paprika
• salt and pepper, to taste
• 2 cup vegetable oil, for frying
• 1 cup fresh mint leaves (for chutney)
• 1/2 cup cilantro leaves
• 1/2 cup yogurt
• 1 green chili, seeded and chopped
• 1/2 tsp salt (for chutney)
• 1/4 tsp sugar
• 1/2 tsp garam masala
• fresh mint leaves, for garnish

Instructions

1. 1

   In a large bowl, combine flour, salt, and 1/3 cup vegetable oil. Gradually add water until the dough comes together. Knead until smooth and then set aside to rest for 30 minutes.

2. 2

   Boil or steam the potatoes until tender. Meanwhile, heat 2 cups of vegetable oil in a deep frying pan over medium-high heat.

3. 3

   In a large skillet, heat 2 tablespoons of vegetable oil over medium heat. Add onions and cook until translucent. Add ginger, cumin powder, coriander powder, turmeric powder, paprika, salt, and pepper. Cook for 1 minute.

4. 4

   Stir in cooked potatoes and peas. Mash the mixture slightly, then cook for another 3-4 minutes until the flavors meld together. Remove from heat and set aside to cool slightly.

5. 5

   Divide dough into equal portions, roll each portion into a ball and flatten into thin circles. Place a spoonful of the potato filling onto one half of each circle, then fold over and seal the edges. Press the edges to create a decorative pattern.

6. 6

   Fry samosas in hot oil until golden brown and crispy on all sides. Drain on paper towels.

7. 7

   In a blender or food processor, combine mint leaves, cilantro, yogurt, green chili, salt, sugar, and garam masala. Blend until smooth.

8. 8

   Serve samosas with mint chutney and garnish with fresh mint leaves.