Samosa and green chutney

I started with a traditional South indian Dish, "masal dosai". So now, I thought of posting a "pukka" North Indian Recipe which falls under the category of "chaat" or a spicy "evening snack". Yup.. u r right... my next recipe is gonna be "samosa" and "green mint chutney".....

You will Need,
oil - for deep fring
white plain flour or Maida - 1 cup
salt - to taste
water - to knead the dough

for the stuffing,

Large potatoes - 2
Green peas - a handful
onion - 1
tomato sauce - 2 tsp [optional]
Green chilly - 1
Red chilly powder - 1 tsp
Garam masala powder - 1 tsp
ginger garlic paste - 1 tsp each
Salt - to taste

to season,

Jeera - 1 tsp
oil - 3 tsp

Method:

Pressure cook the potatoes, peel the skin and mash them well. in a wok, season jeera in oil and saute finely chopped onion, green chilly and the ginger garlic paste until the raw smell fades away. Now add the peas and saute for 1 more minute. Add the garam masala and the chilly powder, salt and then the mashed potatoes and mix well. The stuffing should not be soggy. If you are using tomato sauce it should be added along with the onion. Let the stuffing come down to room temperature.

Knead the flour into a tight dough using water and salt. Now divide the dough into equal parts and roll them into chapatis. [not so thin]. Cut each chapathi into a semi circle using a pizza cutter or sharp knife and place a 1 tsp of the stuffing into each semi circle . Now its easy to make a triangle shape. Seal the edges with water. Your samosas are ready to deep fry in oil. Heat the oil well in a "kadai" and deep fry till golden brown....
Now lets see the green mint chutney or the "hari chutney" which is known to be the best partner for samosa..

You will need,

Mint leaves - 1 cup
Lemon juice of one full lemon
Onion - 1/4
Tomato - 1/2
G chilly - 1
Ginger - 1 inch piece
Garlic - 1 clove
Jeera - 1 tsp
Sugar - 1/2 tsp
Salt - to taste

Throw all the above mentioned except the mint leaves in blender or mixie jar and grind into a smooth paste. Now add the mint leaves and blend once more. Add enough water to get a saucy consistency.Tangy Mint chutney is ready to go with ur hot and spicy samosass......

PS: The Samosas in the picture are the frozen ones which I got from the Indian Stores and the chutney is home-made .
HAPPY EATING...!!