Samosas with Mint Chutney

We have both always wanted to make samosas and surprisingly it was not as difficult as we had thought it would be.  They are so delicious! Give it a try. 

There are no mistakes in cooking, just new creations.

Dough
2 C white flour
1/2 tsp salt
2 Tbl vegetable oil
3/4 C warm water

For dough, combine dry ingredients and stir in oil and slowly add warm water till it comes together. It takes about 5 minutes. Form into ball, wrap and set aside n fridge.

Filling Mixture
1 can of chick peas
1 C peas
5 large peeled, cooked and cubed potatoes
3 cooked diced carrots
1 medium minced onion
1 hot green or 3 red chilli peppers (your preference)
1 inch (1 Tbl) fresh grated ginger
4 cloves of minced garlic
juice of half of lemon
1 bunch cilantro
cooking or vegetable oil for mixture and for frying

Spices 
2 Tbl masala
2 Tbl cumin
1 Tbl tumeric
1Tbl red chilli powder
1 Tbl fennel seed
2 Tbl ground coriander seed
1/2 tsp salt
1/4 tsp pepper

 Prepare all your veggies first-boil potatoes in lightly salted water, cook diced carrots and set aside.

Add oil to a frying pan and saute´ onion and garlic till clear. Add spices to pan and stir for a minute till spices are toasted.  Add chillies and ginger. Add chic peas and peas and saute´for 5 minutes.



Remove from heat and stir together with other veggies and lemon juice. Add more spices to desired taste.

Assembly of Samosas

On a lightly flour surface, roll a ball

(size of golf ball) of dough to make a 

6 inch circle, and then cut in half.   

Get the dough as thin as you can.  

Add water to the edge, fold the two 

corners up and over and seal together 

to make a pocket.   Holding in one hand 

add a couple of spoonfuls of mixture.  

Add water to the rounded edge, fold 

down and pinch to seal.

Add to heated oil.  Cook at medium heat till golden brown about 2 to 3 minutes per side.










Mint Chutney


Add all the following ingredients to a food processor or blender
and blend till desired consistency.

You may want to add the water a little at a time so
it is not too runny.

1 bunch cilantro
11/2 C fresh mint
1 green chilli minced
1 medium onion minced
1 Tbl tamarind or lemon juice
1/2 tsp salt
1/4 C water or as needed