Mint Samosa

Recipe by
Total Time:
30-45 minutes
Serves: 4
Nutrition facts:

240 calories, 9 grams fat

Cuisine: Indian Recipe
Technique: Deep-Fry Recipe
Difficulty: Easy

A much loved tea-time snack with a savoury filling - Samosa. This distinctly triangular crispy dish is mostly vegetarian with a mouth-watering stuffing, that pleases our palates. 

Our favourite samosa has many variations, with delectable ingredients stuffed in them. This mint samosa is made with a tasty line-up of ingredients like: potatoes, peas, pudina paste, ginger, green chilli and a few other ingredients. 

These crunchy samosas are deep-fried and can be relished with tamarind or green chutney.

Take a look at more Snacks Recipes. You may also want to try DRY FRUIT MODAK , Corn and Cashew Cutlet, Mixed Vegetable and Beet Cutlet , All Protein Salad

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  • For stuffing:
  • 6 to 7 - potatoes
  • 1/2 cup - peas
  • 1.5 tbsp - pudina paste
  • ginger - small piece
  • 6 to 7 - green chillies
  • 3/4 cup - coriander chopped finely
  • 2 tbsp - coriander seeds
  • 1 tsp - garam masala
  • 1 tsp - amchur powder
  • 1 tsp - black salt
  • 1 tsp - chat masala
  • salt to taste
  • For Dough:
  • 1 cup - maida
  • 3 tbsp - ghee
  • salt to taste
  • cold water

How to Make Mint Samosa

  • Mix the dough ingredients, add cold water little by little and make a hard dough. Keep it under wet cloth for 10-15 mins.
  • Boil potatoes and cut them into tiny cubes.
  • The potatoes should not be sticky, so do not add too much of water.
  • Cook peas in salted boiling water till soft, refresh in cold water.
  • Strain out the excess water and crush them very lightly in in mixie.
  • They should be half crushed.
  • Make a paste of mint, green chillies and ginger.
  • Roughly crush the coriander seeds.
  • Take some ghee, add the paste, boiled potatoes, peas, coriander, coriander seed and all the above ingredients and fry for 2 mins.
  • Let it cool.
  • Divide the dough into 16 equal portion and roll them into balls.
  • Roll them into medium-sized pooris and cut them into half.
  • Apply water on the edges of the half puri, shape them into a cone, fill with the stuffing and seal the edges tight.
  • Deep fry in medium hot oil on low flame till golden brown.
  • Serve hot with tamarind or green chutney.