बहन पर भरोसा भारी पड़ा

Ingredients

• 1 cup Coriander Leaves (packed, washed)
• 1/2 cup Mint Leaves (washed)
• 1 piece Bay Leaf (fresh or dried)
• 1/2 tsp Salt (to taste)
• 1/4 cup Water (room temperature)
• 2 cups All-Purpose Flour (sifted)
• 2 tbsp Oil (vegetable oil for dough, plus extra for frying)
• 1/2 tsp Salt (for dough)
• 2 large Potatoes (peeled, boiled and mashed)
• 1/2 cup Green Peas (optional, frozen or fresh)
• 1 tsp Cumin Seeds
• 1 tsp Mustard Seeds
• 1 tsp Garam Masala
• 1 tsp Chili Powder (adjust to heat preference)
• 1/2 tsp Turmeric Powder
• 1 tsp Ginger‑Garlic Paste
• 2 cups Oil for frying (vegetable oil, deep‑fry temperature 350°F)

Instructions

1. Wash and Prepare Herbs

   Rinse coriander leaves, mint leaves, and the bay leaf under running water. Pat dry with a clean kitchen towel.

   Time: PT5M

2. Make Coriander‑Mint Chutney

   Combine coriander, mint, bay leaf, salt and water in a blender. Blend until smooth. Adjust salt if needed and set aside.

   Time: PT10M

3. Prepare Samosa Dough

   In a mixing bowl, whisk together flour and salt. Add oil and rub in with fingertips until the mixture resembles coarse crumbs. Gradually add water, kneading until a smooth, non‑sticky dough forms. Cover with a damp cloth and let rest for 15 minutes.

   Time: PT25M

4. Cook Potato Filling

   Heat 2 tbsp oil in a pan over medium heat. Add cumin and mustard seeds; let them splutter. Stir in ginger‑garlic paste, then turmeric, chili powder, and garam masala. Add mashed potatoes, peas, and salt. Cook, stirring, for 5‑7 minutes until flavors meld. Remove from heat and let cool.

   Time: PT10M

   Temperature: Medium heat

5. Shape Samosas

   Divide rested dough into equal balls (about 8). Roll each ball into a thin circle (≈6‑7 inches). Cut the circle in half. Form a cone by folding one half over a rolled edge, seal the edge with a little water. Fill the cone with potato mixture, then seal the top edges tightly, pressing gently to avoid leaks.

   Time: PT15M

6. Fry Samosas

   Heat oil in a deep pan to 350°F (175°C). Gently slide samosas in batches, frying until golden brown and crisp, about 3‑4 minutes per side. Remove with a slotted spoon and drain on paper towels.

   Time: PT10M

   Temperature: 350°F

7. Serve

   Arrange hot samosas on a serving plate with a bowl of coriander‑mint chutney. Enjoy immediately.

   Time: PT5M

Nutrition Facts

Calories

250

Protein

5g

Carbohydrates

35g

Fat

10g

Fiber

4g

Ingredient Substitutions

• Instead of Coriander Leaves: Cilantro
• Instead of Mint Leaves: Basil
• Instead of Bay Leaf: Curry leaf
• Instead of All-Purpose Flour: Whole wheat flour
• Instead of Oil: ghee, canola oil
• Instead of Potatoes: sweet potatoes
• Instead of Green Peas: corn kernels
• Instead of Chili Powder: red pepper flakes
• Instead of Ginger‑Garlic Paste: fresh minced ginger and garlic
• Instead of Oil for frying: ghee

Equipment Needed

• Mixing Bowl
• Blender or Food Processor
• Rolling Pin
• Sharp Knife
• Cutting Board
• Frying Pan or Deep Fryer
• Slotted Spoon
• Spatula (optional)
• Plate for resting samosas (optional)

Critical Steps — Do Not Skip

• Kneading the dough to the right consistency and resting it.
• Sealing the samosa edges tightly to prevent oil leakage.
• Maintaining oil temperature at 350°F for a crisp exterior.

Chef Tips from the Video

• Use cold water for the dough to keep the layers flaky.
• Resting the dough relaxes gluten, making it easier to roll thin.
• Fry samosas in small batches to keep oil temperature consistent.

Troubleshooting

Storage

Refrigerator: Chutney: up to 3 days in an airtight container. Samosas: up to 2 days, reheat in oven.

Freezer: Samosas freeze well for up to 1 month; thaw and reheat before serving.

Room temperature: Do not store samosas at room temperature for more than 2 hours.

Make-Ahead Tips

• Blend the chutney a day ahead; it deepens in flavor.
• Prepare the dough and filling separately, assemble and freeze samosas before frying.

Frequently Asked Questions