# What you need:
→ Samosa Dough
01 - 2 cups all-purpose flour
02 - 1/4 cup vegetable oil
03 - 1/2 teaspoon salt
04 - 1/2 cup water, as needed
→ Vegetable Filling
05 - 2 medium potatoes, peeled and diced
06 - 1/2 cup frozen peas
07 - 1 small carrot, diced
08 - 1 small onion, finely chopped
09 - 2 tablespoons vegetable oil
10 - 1 teaspoon cumin seeds
11 - 1 teaspoon grated fresh ginger
12 - 1 green chili, finely chopped, optional
13 - 1/2 teaspoon ground coriander
14 - 1/2 teaspoon garam masala
15 - 1/2 teaspoon turmeric
16 - 1/2 teaspoon chili powder
17 - Salt to taste
18 - 2 tablespoons fresh cilantro, chopped
→ Mint Chutney
19 - 1 cup fresh mint leaves
20 - 1/2 cup fresh cilantro leaves
21 - 1 small green chili, chopped
22 - 1 inch piece fresh ginger
23 - 2 tablespoons fresh lemon juice
24 - 1 teaspoon sugar
25 - 1/2 teaspoon salt
26 - 2 to 3 tablespoons water, as needed
# Directions:
01 - In a large mixing bowl, combine flour and salt. Add vegetable oil and rub with your fingertips until the mixture resembles fine breadcrumbs. Gradually add water while mixing until a smooth, firm dough forms. Cover the bowl with a damp cloth and let rest for 20 minutes at room temperature.
02 - Bring water to a boil in a saucepan and cook diced potatoes, peas, and carrots until just tender, approximately 8 minutes. Drain thoroughly and lightly mash the mixture. In a frying pan, heat 2 tablespoons vegetable oil over medium heat. Add cumin seeds and allow to crackle for 30 seconds. Add chopped onion, ginger, and green chili if using, then sauté until softened, about 3 minutes. Stir in ground coriander, garam masala, turmeric, and chili powder. Add the mashed vegetables and cook for 2 to 3 minutes while stirring. Remove from heat, fold in fresh cilantro, and allow the filling to cool completely before assembly.
03 - Divide the rested dough into 6 equal balls. Working with one ball at a time, roll it into a thin oval shape approximately 6 inches long. Cut the oval in half. Take one half and form a cone by bringing the two straight edges together and overlapping them slightly. Moisten the overlapping edge with water to seal. Hold the cone upright and carefully fill it with approximately 2 tablespoons of cooled vegetable filling. Pinch and seal the open edge at the top, ensuring all edges are firmly sealed to prevent filling from escaping. Repeat with remaining dough and filling.
04 - Preheat the air fryer to 375 degrees Fahrenheit (190°C) for 5 minutes. Lightly brush each assembled samosa with vegetable oil on all sides. Arrange the samosas in the air fryer basket in a single layer without crowding, leaving space between each piece. Air fry for 15 to 18 minutes, turning each samosa halfway through cooking, until they achieve a golden brown color and crispy texture throughout.
05 - Add fresh mint leaves, cilantro leaves, chopped green chili, ginger piece, lemon juice, sugar, and salt to a blender. Add 2 tablespoons water and blend until a smooth, fine paste forms. If the consistency is too thick, add remaining water gradually while blending until the desired consistency is achieved. Taste and adjust seasoning with salt or lemon juice as needed.
06 - Transfer the hot samosas to a serving plate and accompany with the freshly prepared mint chutney on the side. Serve immediately while the samosas are warm and crispy.
