Indian Samosas with Mint Chutney

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · Published 2026-03-23 · Updated 2026-03-23

Crispy Indian samosas filled with spiced potatoes and peas, served with refreshing mint chutney. This indian-inspired vegetarian (gluten-free) ready in about 50 minutes blends potatoes, peas, onion into a versatile sauce that lifts everything from grain bowls and roasted vegetables to grilled proteins — a small-batch staple worth keeping in the fridge. Each serving lands at about 200 calories and feeds 8, so a small batch covers several meals across the week without taking over the fridge. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 2 cups potatoes
• 1 cup peas
• 1/4 cup onion
• 1 tbsp ginger
• 1 tsp cumin
• 1/2 tsp turmeric
• to taste salt
• 1/2 cup flour
• for frying oil
• 1/4 cup mint leaves
• 1 tbsp lemon juice
• 1 clove garlic
• to taste pepper

Instructions

1. Step 1: Wash 2 cups potatoes and 1/4 cup onion, then peel the potatoes. Place them in a pot with 1 cup water, bring to a boil, and simmer for 15 minutes until tender. Add 1 cup peas and 1 tbsp ginger, continuing to cook for 5 minutes until the peas are bright green. Drain, then mash the mixture with a fork until smooth. Stir in 1 tsp cumin, 1/2 tsp turmeric, and salt to taste. Tip: Add a splash of water if the mixture is too dry to ensure even filling later.
2. Step 2: In a mixing bowl, combine 1/2 cup flour with 3 tbsp warm water. Knead the dough for 5 minutes until smooth and elastic, then cover with a damp cloth and let rest for 20 minutes. Tip: If the dough is too sticky, gradually add more flour, 1 tbsp at a time.
3. Step 3: Roll out the rested dough on a floured surface into a thin sheet. Cut it into 6-inch squares, then use a round cookie cutter to punch out circles. Fold each circle into a triangle, leaving a 1-inch border at the base. Spoon 2 tbsp of the spiced potato mixture into each triangle, then fold the sides over the filling and press the edges together to seal tightly.
4. Step 4: Heat frying oil in a deep skillet or pot to 350°F (175°C). Working in batches, gently slide the samosas into the oil and fry for 3-4 minutes until the edges are golden brown and crispy. Use tongs to flip them halfway through cooking. Tip: Avoid overcrowding the pan to maintain oil temperature and prevent soggy samosas.
5. Step 5: For the mint chutney, stack 1/4 cup mint leaves in a blender. Add 1 clove garlic, 1 tbsp lemon juice, and 1/4 tsp pepper. Blend until smooth, scraping down the sides as needed. If the chutney is too thick, add 1-2 tbsp water to reach a pourable consistency. Tip: Taste and adjust seasoning with more salt, pepper, or lemon juice as desired.
6. Step 6: Transfer the fried samosas to a plate lined with paper towels to drain excess oil. Serve warm, accompanied by the mint chutney in a small bowl or spooned directly onto the samosas. Tip: For a crunchier texture, let the samosas rest for 5 minutes before serving.