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Mini Mint and Potato Samosas

Who doesn’t love samosas with tea in the evening? These deep fried golden brown flaky pastries are filled with potatoes and are just the perfect accompaniment with tea or even as a starter at casual dinner parties. Not just potatoes, there are so many options for fillings right from something as basic as onions, peas, and potatoes to something like meat, cheese, and lentils. Originally from the middle east, there are versions and varieties that have been adopted in almost every other country.

The samosa has two main elements- the pastry and the filling. Samosas are accompanied by tangy green chutney or with something as simple as ketchup.

For the pastry, mix all of the ingredients and make a semi-soft dough. The key here is to add just enough water to bring the dough together. Too much water will lead to the pastry absorbing oil while deep-frying leading to an oily samosa. Cover the dough with a damp kitchen towel and leave it in a warm spot to rest till required.

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For the filling, first, crush the whole spices into a coarse powder. Second, boil the potatoes in a pressure cooker or a pot with boiling water and mash it finely.

 

Third, in a saucepan, add some oil, ginger, chillies and the crushed spices. Saute for 2 minutes and then add the potatoes followed by the peas. Mix well. Switch off the flame, and add the mint and coriander.

 

Once the filling is done, divide the dough into 8 pieces and roll out the dough into a flat circle. To shape the samosa, you can either cut a slit from on one of the sides of the circle and make a cone shape. or cut the circle into two halves and make the cone shape. If using the latter method, divide the dough into 4. Fill the samosas with the potato filling and seal the ends with some water.

 

Deep fry on medium heat and serve with some coriander mint chutney or ketchup.

 

 

Recipe:
Makes- 8 Mini Samosas

Pastry-
Flour- 1 1/4 Cup
Salt- 1 Teaspoon
Ghee- 4 Tablespoons
Water- 4- 5 Tablespoons
Ajwain Seeds- 2 1/2 Teaspoons

Filling-
Potato- 1 Medium
Frozen Peas- 1/2 Cup, Thawed
Mint- 1/2 Cup
Coriander- 1/4 Cup
Chilli- 2, Chopped
Ginger paste- 2 Teaspoon
Cumin- 1 Teaspoon
Coriander seeds- 2 Teaspoons
Chilli Flakes- 2 Teaspoon
Fennel Seeds- 1/2 Teaspoon
Salt- To taste

To Serve-
Coriander-mint chutney Or Ketchup

For the pastry, mix all of the ingredients and make a semi-soft dough. The key here is to add just enough water to bring the dough together. Too much water will lead to the pastry absorbing oil while deep-frying leading to an oily samosa. Cover the dough with a damp kitchen towel and leave it in a warm spot to rest till required.

For the filling, crush the whole spices into a coarse powder. Boil the potatoes in a pressure cooker or a pot with boiling water and mash it finely. In a saucepan, add some oil, ginger, chillies and the crushed spices. Saute for 2 minutes and then add the potatoes followed by the peas. Mix well. Switch off the flame, and add the mint and coriander.

Divide the dough into 8 pieces and roll out the dough into a flat circle. To shape the samosa, you can either cut a slit from on one of the sides of the circle and make a cone shape. or cut the circle into two halves and make the cone shape. If using the latter method, divide the dough into 4. Fill the samosas with the potato filling and seal the ends with some water. Deep fry on medium heat and serve with some coriander mint chutney or ketchup.

 

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