Homemade Samosas with Jissie Sussie Groen Gevaar Chutney

These homemade samosas are a delightful fusion of Indian flavors with a South African twist. The crispy, golden pastry encases a spiced potato and pea filling, making them perfect for snacking or as a delicious appetizer. Paired with the tangy and slightly spicy "Jissie Sussie Groen Gevaar Chutney," these samosas are sure to be a hit at any gathering or as a tasty snack for yourself.

Ingredients:

For the Samosas:

• 2 cups all-purpose flour

• 4 tablespoons vegetable oil

• 1 teaspoon salt

• Water, as needed

• 2 medium potatoes, boiled, peeled, and mashed

• 1 cup peas, boiled

• 1 small onion, finely chopped

• 2 cloves garlic, minced

• 1 teaspoon ginger, grated

• 1 green chili, finely chopped

• 1 teaspoon cumin seeds

• 1 teaspoon coriander powder

• 1/2 teaspoon turmeric powder

• 1/2 teaspoon garam masala

• Salt, to taste

• Oil, for frying

For the Jissie Sussie Groen Gevaar Chutney:

• 1 cup fresh coriander leaves

• 1/2 cup fresh mint leaves

• 1 green chili

• 2 tablespoons lemon juice

• 1 teaspoon sugar

• Salt, to taste

Instructions:

1. Prepare the Samosa Dough:
   

• In a large mixing bowl, combine the all-purpose flour, salt, and vegetable oil.

• Gradually add water and knead until a smooth dough forms. Cover with a damp cloth and let it rest for 30 minutes.

1. Prepare the Filling:
   

• Heat oil in a pan over medium heat. Add cumin seeds and let them splutter.

• Add chopped onions, garlic, ginger, and green chili. Sauté until onions turn translucent.

• Add boiled and mashed potatoes, boiled peas, coriander powder, turmeric powder, garam masala, and salt. Mix well and cook for 2-3 minutes. Remove from heat and let it cool.

1. Shape the Samosas:
   

• Divide the dough into small balls. Roll each ball into a thin oval-shaped disc.

• Cut each disc in half to form two semi-circles.

• Take one semi-circle, wet the straight edge with water, and form a cone shape. Seal the edges properly.

• Fill the cone with the prepared potato filling and seal the open edge by pressing firmly.

1. Fry the Samosas:
   

• Heat oil in a deep pan over medium heat.

• Once the oil is hot, carefully slide in the prepared samosas in batches.

• Fry until they turn golden brown and crispy from all sides. Remove and drain excess oil on paper towels.

1. Prepare the Chutney:
   

• In a blender, combine fresh coriander leaves, mint leaves, green chili, lemon juice, sugar, and salt.

• Blend until smooth, adding a little water if needed to achieve the desired consistency.

1. Serve:
   

• Serve the hot samosas with the Jissie Sussie Groen Gevaar Chutney on the side for dipping.

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