Ingredients

Filling

• 2 tbsp (30 ml) oil
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 tsp (5 ml) cumin seeds
• 2 potatoes, diced & boiled
• 1 cup (150 g) peas
• 1 tsp (5 ml) garam masala
• 1 tsp (5 ml) ground coriander
• Salt

Assembly

• Pastry sheets or wrappers

Mint Chutney

• 1 cup mint
• 1/2 cup cilantro
• 1 green chili
• 2 tbsp (30 ml) lemon juice
• Pinch salt

Steps

1. Cook onion, garlic, and cumin; add potatoes, peas, and spices; season; cool.
2. Fill pastry and seal triangles; fry at 350°F (175°C) until golden or bake at 400°F (200°C) for 20–25 minutes.
3. Blend chutney ingredients smooth; serve with samosas.

Pairings

• Wine: Sparkling Rosé – refreshing; Chenin Blanc – fruity & acidic
• Beer: Pale Ale – citrus hops; Amber Lager – malt sweetness