Ingredients

• 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.