Golden Crispy Mini Samosa Bites with Flaky Spiced Potato Crust & Mint Chutney

🛒 Ingredients

• For Samosa Dough: 2 cups all-purpose flour (maida), 1/4 cup warm vegetable oil or melted ghee, 1/2 tsp ajwain (carom seeds), 1/2 tsp salt, 1/3 cup cold water
• For Potato Filling: 3 medium russet potatoes (boiled, peeled, and coarsely mashed)
• 1/2 cup frozen green peas, thawed
• 1 tbsp vegetable oil
• 1 tsp cumin seeds
• 1 tsp grated fresh ginger
• 1 green chili, finely minced
• 1 tsp coriander powder, 1/2 tsp garam masala, 1/2 tsp amchur (dry mango powder), 1/4 tsp turmeric
• 2 tbsp fresh chopped cilantro
• For Mint Chutney: 1 cup fresh mint, 1 cup cilantro, 1 green chili, 1 clove garlic, 1 tbsp lemon juice, salt, 2 tbsp water

👩‍🍳 Step-by-Step Instructions

1. 1
   Prepare dough: In a bowl, mix flour, ajwain, and salt. Rub in warm oil with your fingertips until the mixture resembles breadcrumbs and holds its shape when squeezed. Add cold water gradually to knead a stiff, firm dough. Cover and rest 20 mins.
2. 2
   Make filling: Heat 1 tbsp oil in a pan. Splutter cumin seeds, then add grated ginger and green chili. Sauté 30 seconds. Add ground spices (coriander, garam masala, amchur, turmeric) and salt.
3. 3
   Add boiled mashed potatoes and green peas. Stir-fry for 3-4 minutes to blend flavors. Stir in fresh cilantro. Remove and cool completely.
4. 4
   Divide dough into small balls. Roll into thin ovals, cut across the center into two half-moons.
5. 5
   Brush edge with water, fold straight edge to form a cone, and pinch seam closed. Spoon 1 heaping tablespoon of filling into cone.
6. 6
   Brush top inner rim with water, pinch edges together tightly to seal and form the classic triangle shape.
7. 7
   Air fry at 360°F (180°C) for 15-18 minutes brushed with oil until golden and blistered, OR deep fry on medium heat until golden brown.
8. 8
   Blend chutney ingredients until smooth and serve alongside the piping hot mini samosas!

🥗 Nutrition Facts (Per Serving)