Vegetable Samosas with Mint Chutney

Instructions

1. Step 1

   Combine the flour, carom seed, dough portion of the salt, and dough portion of the vegetable oil in a mixing bowl. Rub the oil into the flour until the mixture resembles coarse crumbs.

   Timer: 4 min (fixed)

   Ingredients used: 300.0 gr All-Purpose Flour, 3.0 gr Carom Seeds, 4.0 gr Salt, 30.0 ml Vegetable Oil

   Cookware: mixing bowl

2. Step 2

   Gradually add the dough portion of the water and knead into a firm, smooth dough. Cover and rest at room temperature.

   Timer: 30 min (fixed)

   Ingredients used: 120.0 ml Water

   Cookware: mixing bowl

3. Step 3

   Place the potatoes in a saucepan, cover with fresh cooking water, and simmer over medium heat until nearly tender. Add the peas for the final 2 minutes, then drain thoroughly.

   Timer: 14 min (fixed)

   Ingredients used: 120.0 gr Green Pea, 500.0 gr Potato

   Cookware: colander, saucepan

4. Step 4

   Heat the filling portion of the vegetable oil in a frying pan over medium heat. Add the filling portion of the cumin seed, onion, ginger, and filling portion of the green chili; cook until the onion softens.

   Timer: 6 min (fixed)

   Ingredients used: 3.0 gr Cumin Seed, 15.0 gr Ginger, 1.0 piece Green Chili, 120.0 gr Onion, 15.0 ml Vegetable Oil

   Cookware: frying pan

5. Step 5

   Stir in the ground coriander, garam masala, turmeric, and ground red chili for 30 seconds. Add the drained vegetables, filling portion of the salt, filling portion of the lemon juice, and filling portion of the cilantro; cook while lightly crushing the potatoes, then cool completely.

   Timer: 25 min (fixed)

   Ingredients used: 20.0 gr Cilantro, 5.0 gr Coriander seed, 4.0 gr Garam Masala, 2.0 gr Ground Turmeric, 15.0 ml Lemon Juice, 2.0 gr Red Chili, 4.0 gr Salt

   Cookware: frying pan

6. Step 6

   Blend the mint, remaining cilantro, chutney portion of the green chili, remaining cumin seed, remaining salt, remaining lemon juice, and chutney portion of the water until smooth. Refrigerate until serving.

   Timer: 3 min (fixed)

   Ingredients used: 20.0 gr Cilantro, 1.0 gr Cumin Seed, 2.0 piece Green Chili, 15.0 ml Lemon Juice, 40.0 gr Mint, 1.0 gr Salt, 45.0 ml Water

   Cookware: blender

7. Step 7

   Divide the rested dough into 6 equal pieces and roll each into a thin circle about 18 cm wide. Cut each circle in half to make 12 semicircles.

   Timer: 12 min (fixed)

   Cookware: rolling pin

8. Step 8

   Moisten each straight edge with the sealing portion of the water, form it into a cone, and press the seam closed. Fill with the cooled potato mixture, moisten the open edge, and pinch firmly closed.

   Timer: 15 min (fixed)

   Ingredients used: 15.0 ml Water

9. Step 9

   Pour the frying portion of the vegetable oil into a heavy pot and heat over medium heat to 165°C.

   Timer: 8 min (fixed)

   Ingredients used: 1000.0 ml Vegetable Oil

   Cookware: Kitchen thermometer, Large heavy pot with lid

10. Step 10

    Fry the samosas in 3 batches of 4, maintaining the oil near 165°C, until evenly golden and crisp. Lift them out with a slotted spoon and drain before serving with the chilled mint chutney.

    Timer: 27 min (fixed)

    Cookware: Kitchen thermometer, Large heavy pot with lid, slotted spoon