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Vegetable Samosas Recipe Easy Homemade with Mint Chutney Dip

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Crispy, golden vegetable samosas filled with a spiced veggie mixture, served with a fresh and tangy mint chutney dip. Perfect as a snack or appetizer, these samosas are easy to make and loved by all.

Ingredients

Scale
  • 2 cups (250g) all-purpose flour
  • ½ tsp salt (for dough)
  • 3 tbsp vegetable or canola oil (for dough)
  • ¾ cup (180 ml) lukewarm water (for dough)
  • 2 medium potatoes, boiled and mashed
  • ½ cup (75g) green peas, fresh or frozen
  • 1 medium carrot, finely chopped
  • 1 small onion, finely diced
  • 1 green chili, finely chopped (optional)
  • 1 tsp fresh ginger, grated
  • 1 tsp cumin seeds
  • ½ tsp mustard seeds
  • ½ tsp turmeric powder
  • 1 tsp garam masala
  • 1 tsp coriander powder
  • A handful fresh cilantro, chopped
  • Salt to taste (for filling)
  • 2 tbsp oil (for sautéing filling)
  • 1 cup fresh mint leaves, packed (for chutney)
  • ½ cup fresh cilantro leaves (for chutney)
  • 1 green chili (for chutney, adjust to taste)
  • 2 tbsp lemon juice (for chutney)
  • Salt to taste (for chutney)
  • Water as needed for blending chutney

Instructions

  1. Prepare the Dough: In a large bowl, combine 2 cups all-purpose flour and ½ tsp salt. Add 3 tbsp oil and rub into the flour until crumbly. Gradually add about ¾ cup lukewarm water, mixing until a firm dough forms. Knead for 5-7 minutes until smooth. Cover with a damp cloth and let rest for 30 minutes.
  2. Make the Filling: Heat 2 tbsp oil in a frying pan over medium heat. Add 1 tsp cumin seeds and ½ tsp mustard seeds. When they start popping, add diced onion, grated ginger, and chopped green chili. Sauté until onions turn translucent, about 3-4 minutes.
  3. Add chopped carrots and green peas, stirring for 2 minutes. Mix in turmeric, coriander powder, garam masala, and salt to taste. Cook for 3-4 minutes until vegetables are tender but still have some bite.
  4. Turn off heat, add mashed potatoes and chopped cilantro. Mix well to coat potatoes evenly with spices. Let filling cool completely.
  5. Roll the Dough: Divide dough into 8 equal balls. On a lightly floured surface, roll each ball into a thin oval or circle about 6-7 inches in diameter. Cut each piece in half to create two semi-circles.
  6. Shape the Samosas: Take one semi-circle, fold into a cone by bringing straight edges together, seal with water. Fill cone with 2-3 tbsp cooled filling. Wet open edges and pinch tightly to seal, ensuring no gaps.
  7. Heat Oil: In a deep frying pan or heavy-bottomed pot, heat oil to 350°F (175°C). Test by dropping a small piece of dough; it should sizzle and rise slowly.
  8. Fry the Samosas: Carefully slide a few samosas into hot oil, avoiding overcrowding. Fry for 5-7 minutes, turning occasionally, until golden brown and crispy. Remove with slotted spoon and drain on paper towels.
  9. Repeat frying until all samosas are cooked. Let cool slightly before serving.
  10. Prepare Mint Chutney: In a blender, combine fresh mint leaves, cilantro, green chili, lemon juice, and salt. Add water gradually and blend into a smooth, thick sauce. Adjust seasoning to taste.

Notes

Resting the dough makes rolling easier and results in flakier pastry. Maintain oil temperature at 350°F for crispy samosas without excess oil absorption. Avoid overfilling samosas to prevent bursting. Fresh herbs are key for vibrant chutney flavor. For gluten-free option, try chickpea flour but expect different dough texture. Samosas can be baked at 400°F for 20-25 minutes as a lighter alternative.

Nutrition

Keywords: vegetable samosas, homemade samosas, mint chutney, Indian snack, fried samosas, easy samosa recipe, vegetarian snack

Find it online: https://tempotaste.com/vegetable-samosas-recipe-easy-homemade-with-mint-chutney-dip/