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Potato Samosas with Yogurt Mint Chutney

This is a multiple step recipe where first you make the filling and the dough, assemble the samosas and finally deep-fry them.
Course Appetizer
Cuisine Indian
Author New School of Cooking

Ingredients

Dough:

  • 1 1/2 cups self-rising flour
  • 3 tablespoons vegetable oil
  • 1/2 teaspoon coarsely ground ajwain seeds
  • 1/2 teaspoon salt or to taste
  • About 3/4 cup water

Filling:

  • 5 medium-size potatoes about 1 1/2 pounds
  • 2 tablespoons peanut oil
  • 1 teaspoon cumin seeds
  • 1 tablespoon peeled and minced fresh ginger
  • 1 to 2 fresh serrano or jalapeno peppers minced with seeds
  • 1 1/2 tablespoons ground coriander
  • 1/2 teaspoon ground cumin
  • 1 teaspoon salt or to taste
  • 1/2 cup thawed frozen peas
  • 1/2 cup finely chopped fresh cilantro with stems
  • 1/2 teaspoon mango powder

Assembling and Frying:

  • 1 cup flour in a flat bowl for dusting
  • 1/2 cup water
  • 1 rolling pin
  • 1 1/2 to 2 cups peanut oil for deep-frying

Yogurt Mint Chutney:

  • 3 to 5 serrano peppers stemmed
  • 6 scallions each cut into 3 to 4 pieces
  • 3 quarter-size slices of peeled fresh ginger
  • 1 cup firmly packed fresh mint leaves
  • 2 cups firmly packed cilantro soft stems included
  • 1/4 cup fresh lime or lemon juice
  • 1/2 teaspoon salt or to taste
  • 1 cup nonfat plain yogurt whisked until smooth
  • 2 teaspoons chaat masala or more to taste
  • 1/4 teaspoon paprika

Instructions

To make the dough:

  1. Place the flour, oil, and ajwain seeds in a food processor fitted with the metal S-blade and process to mix. With the motor running, pour the water in a slow stream and process until it gathers into a semi-firm ball that does not stick to the sides of the work bowl. Remove to a bowl, cover, and set aside at least 1 hour and up to 3 hours.

To make the filling:

  1. Boil the potatoes in water to cover until tender, then peel and cut finely into small cubes.
  2. Heat the oil in a large nonstick wok or saucepan over moderately high heat and add the cumin seeds, they should sizzle upon contact with the hot oil. Quickly, add first the ginger and serrano peppers, and then add the coriander, cumin, and salt and stir a few seconds.
  3. Add the potatoes and peas, reduce the heat to medium-low, and cook stirring occasionally, until the potatoes are lightly golden, about 10 minutes. Mix in the cilantro and mango powder and cook another 2 to 3 minutes. Remove from the heat and cool before using.

To assemble the samosas:

  1. Lightly oil your hands (to prevent the dough from sticking to them) and then divide the dough into twelve 1 1/2 inch balls. Cover and set aside.
  2. Working with each ball separately, flatten it into a disc with your fingertips, coat well with dry flour, and roll into a thin, 6- to 7-inch circle of uniform thickness. If the dough sticks to the rolling surface, dust once again with flour. Rolling can also be done on a lightly floured surface.
  3. Cut the circle into half and baste about 1/2 inch along the straight edge with water. Pick up the two pointed ends and place them one on top of the other along the straight edge and press along the straight edge to seal, thus making a cone. Alternately, simply fold in half to make a triangle.
  4. Hold the cone with the pointed side down, between your thumb and fore finger, and fill with one tablespoon or more of the filling. Baste the open edges with water and press them together to seal. Cover and set aside until ready to fry. Repeat with all the other balls.

To fry the samosas:

  1. Heat the oil in a wok or skillet until it reaches 325 to 350°F. (Drop a piece of the dough into the hot oil and if it bubbles and rises to the top immediately, then the oil is hot enough to be used.) Fry the samosas, as many as the wok can hold at one time without crowding, turning them a few times, until crisp and golden on all sides, 4 to 5 minutes.
  2. (If the samosas brown too quickly, the pastry will not become crisp.)
  3. Remove to paper towels to drain. Then transfer to a serving platter and serve with the Yogurt Mint Chutney.

Directions for Yogurt Mint Chutney:

  1. In a food processor fitted with the metal S-blade, process together the serrano peppers, scallions, and ginger until minced. Then add the mint and cilantro and process, scraping the sides of the bowl with a spatula a few times, until pureed. As you process, dribble the lime juice through the feed tube into the work bowl and process to make a smooth puree. Add the salt and chaat masala and process once again to mix.
  2. Place the yogurt in a serving bowl and mix in the pureed greens. Then add the paprika and swirl lightly to mix, with parts of it visible as a garnish.