Punjabi Samosas with Mint Chutney

Instructions

To make the dough:

1. In a large bowl mix together the flour, ajwain (optional), and salt. Add in the butter and mix to combine. Slowly add in the ½ cup water and knead until it comes together into a firm ball of dough. Cover the bowl with a towel and let it rest for at least 15 minutes.

To make the Potato Masala:

1. Bring a large pot of water to a boil then add in the potatoes and cook until they are soft. In another large pot, heat up the oil then add in the cumin and mustard seeds. Cook for about 30 seconds, until you can smell the aroma and they begin to brown. Add in the chopped onion and fry for 4-5 minutes, until translucent. Add in the green chilies, garlic paste, and ginger paste and then fry for another minute. Add in the turmeric, coriander powder, and chili powder and then cook for two minutes. Add in the cooked potatoes and mix to fully coat all the potatoes. Use a large fork or potato masher to slightly mash the potatoes, still leaving some chunks unmashed. Add in the water and frozen peas and cook for another 2-3 minutes. Set aside to cool.

To assemble and fry the samosas:

1. Preheat a medium pot with 3 inches of oil in it to 350 degrees fahrenheit. Split the dough into 6 balls. Roll out one of the balls of dough into a disk 8 inches in diameter. Cut it in half then smear water over the straight edge and join the edges to make a cone. Press gently to seal the cone. Fill the cone with potato masala and smear water on the edges. Bring the edges together and seal it. Make sure the samosa has been sealed well. Repeat with the rest of the dough balls. Fry the samosas in batches of 2-3 until they are brown and crispy. Serve immediately with Mint Chutney. (recipe below)

Instructions

1. In the bowl of a food processor pulse together the mint, cilantro, green chili (optional), onion, ginger, and garlic, into a smooth paste. Add in the cumin and yogurt and pulse until fully combined. Chill in the fridge until ready to serve.