Samosa & Chutney Nepali Style – Perfect Tea‑Time Samosa Recipe

Samosas—crisp, triangular pastries filled with spiced potatoes and peas—are elevated in Nepali kitchens with a unique blend of seasonings and a duo of tangy chutneys. Whether you’re hosting friends over afternoon chai or simply craving a satisfying snack, this guide will walk you through every step: from kneading delicate dough to frying up perfectly golden samosas and whisking up two complementary chutneys.

Key Sections at a Glance

Why You’ll Love This Nepali Samosa Recipe

Ingredients & Equipment

Ingredients

Equipment

Making the Dough & Filling

Frying & Serving with Chutney

Why You’ll Love This Nepali Samosa Recipe

• Unique Flavors: A special Nepali spice blend gives these samosas a fragrant twist.

• Perfect Tea‑Time Snack: Crispy on the outside, soft and flavorful inside—ideal with a hot cup of chai.

• Make‑Ahead Friendly: Prep dough and filling in advance, then fry just before serving.

Ingredients & Equipment

Ingredients

• For the Dough:

  • 2 cups all‑purpose flour

  • 2 tbsp oil or ghee

  • ½ tsp salt

  • ~⅔ cup cold water

• For the Filling:

  • 3 medium potatoes, boiled and mashed

  • ½ cup frozen peas, thawed

  • 1 small onion, finely chopped

  • 2 green chilies, chopped

  • 1 tsp grated ginger

  • 1 tsp cumin seeds

  • ½ tsp turmeric powder

  • ½ tsp coriander powder

  • ¼ tsp garam masala

  • Salt to taste

  • 2 tbsp fresh coriander, chopped

• Chutneys:

  • Mint‑Coriander Chutney: mint leaves, coriander leaves, green chili, lemon juice, salt

  • Tamarind Chutney: tamarind pulp, jaggery (or sugar), cumin powder, salt

Equipment

• Rolling pin

• Sharp knife & chopping board

• Mixing bowls

• Deep‑frying pan or kadhai

• Slotted spoon

Making the Dough & Filling

1. Dough: In a bowl, mix flour, salt, and oil. Gradually add cold water, kneading to a firm, smooth dough. Cover and rest for 30 minutes.

2. Tempering: Heat a splash of oil in a pan. Add cumin seeds—once they crackle, stir in onion, green chilies, and ginger.

3. Spiced Filling: Add mashed potatoes, peas, turmeric, coriander powder, garam masala, and salt. Cook 3–4 minutes, then stir in fresh coriander. Cool slightly.

Frying & Serving with Chutney

1. Shape Samosas: Divide dough into golf‑ball pieces. Roll each into a thin oval, cut in half. Form cones, fill with 2–3 Tbsp filling, and seal edges with water.

2. Heat Oil: Warm oil to 350 °F (180 °C). Fry samosas in batches until golden brown, 4–5 minutes per batch. Drain on paper towels.

3. Make Chutneys:

   • Mint‑Coriander: Blend mint, coriander, green chili, lemon juice, and salt with a touch of water.

   • Tamarind: Simmer tamarind pulp with jaggery, cumin, and salt until syrupy; cool.

4. Serve: Plate hot samosas with both chutneys and a steaming cup of tea.

Get ready to impress your guests—dive in now with this samosa recipe.