Vegetable Samosas with Mint Chutney

Instructions

1. Step 1

   In the mixing bowl, knead all-purpose flour, water, salt, and cooking oil into a smooth, firm dough. Cover the mixing bowl with the tray and rest the dough for 20 minutes.

   Timer: 20 min (fixed)

   Ingredients used: 270 gr All-Purpose Flour, 15 ml Cooking Oil, 3 gr Salt, 140 ml Water

   Cookware: mixing bowl — mix, knead, tray — cover

2. Step 2

   Blend mint, cilantro, water, lemon, and salt in the blender until smooth and bright green, then keep the chutney in the blender.

   Parallel with step: 1

   Ingredients used: 40 gr Cilantro, 30 ml Lemon, 40 gr Mint, 2 gr Salt, 60 ml Water

   Cookware: blender — blend

3. Step 3

   Uncover the dough, transfer it to the tray, and divide it into equal portions. In the empty mixing bowl, combine the cooked, peeled, mashed potato with the green pea.

   Ingredients used: 150 gr Green Pea, 500 gr Potato

   Cookware: mixing bowl — mix, tray — holding

4. Step 4

   Heat cooking oil in the skillet over medium heat, toast cumin seed briefly until fragrant, and sauté onion until translucent, about 5 minutes. Add the potato and green pea mixture, garam masala, and salt; cook for 8 minutes, stirring until the filling is hot, cohesive, and lightly browned.

   Timer: 13 min (scalable)

   Ingredients used: 15 ml Cooking Oil, 4 gr Cumin Seed, 5 gr Garam Masala, 150 gr Onion, 5 gr Salt

   Cookware: skillet — medium heat

5. Step 5

   Transfer the cooked filling from the skillet to the mixing bowl and cool it for 10 minutes. In the empty skillet, mix all-purpose flour with water into a thick sealing paste.

   Ingredients used: 30 gr All-Purpose Flour, 10 ml Water

   Cookware: mixing bowl — cool, skillet — mix

6. Step 6

   Using the rolling pin, roll each dough portion into a thin round, cut or divide it as needed, and form cones. Fill each cone with the cooled vegetable filling, brush the edges with the sealing paste, and press firmly closed; arrange the sealed samosas on the tray.

   Cookware: Chef Knife, mixing bowl — holding, rolling pin — roll, skillet — holding, tray — assembly, holding

7. Step 7

   Pour cooking oil into the deep pot and heat it to 175°C. Keep the heated oil at 175°C until frying begins.

   Timer: 10 min (fixed)

   Ingredients used: 470 ml Cooking Oil

   Cookware: Deep Pot — 175°C

8. Step 8

   Fry the samosas in batches in the deep pot at 175°C for 6–8 minutes per batch, turning gently, until crisp and deep golden brown. Remove each finished batch with the slotted spoon and transfer it to the wire rack before frying the next batch.

   Timer: 20 min (scalable)

   Cookware: Deep Pot — 175°C, slotted spoon — lift, wire rack — drain

9. Step 9

   Transfer the crisp samosas to the tray and serve them with the mint chutney from the blender.

   Cookware: blender — serve, tray — serve