# Ingredient List:
→ 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 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 chopped fresh cilantro
→ 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 ginger
23 - 2 tablespoons lemon juice
24 - 1 teaspoon sugar
25 - 1/2 teaspoon salt
26 - 2 to 3 tablespoons water, as needed
# Steps:
01 - In a mixing bowl, combine flour and salt. Add vegetable oil and rub the mixture between your fingertips until it resembles breadcrumbs. Gradually incorporate water while kneading to form a smooth, firm dough. Cover with a damp cloth and allow to rest for 20 minutes.
02 - Boil potatoes, peas, and carrots until tender, then drain and lightly mash. Heat oil in a pan over medium heat, add cumin seeds, then sauté onion, ginger, and green chili until softened. Stir in ground coriander, garam masala, turmeric, and chili powder. Add the mashed vegetables and cook for 2 to 3 minutes. Fold in fresh cilantro and transfer to a bowl to cool completely.
03 - Divide rested dough into 6 equal portions and roll each into a ball. Roll each ball into a thin oval, then cut in half lengthwise. Shape each half into a cone by bringing the two corners together and wetting the edges to seal. Fill the cone with 2 tablespoons of vegetable filling and pinch the open edge closed, forming a triangular shape.
04 - Preheat air fryer to 375°F. Lightly brush all samosas with vegetable oil on both sides. Arrange in the air fryer basket in a single layer without overcrowding. Air fry for 15 to 18 minutes, turning halfway through cooking, until golden brown and crispy.
05 - Add mint leaves, cilantro leaves, green chili, ginger, lemon juice, sugar, salt, and 2 to 3 tablespoons water to a blender. Blend until smooth paste forms. Adjust seasoning and consistency to your preference by adding more water if necessary.
06 - Transfer hot samosas to a serving platter and arrange with mint chutney on the side for dipping.
