Samosa with Mint Chutney: A Burmese-Inspired Twist

In a large bowl, whisk together the flour and salt. Add the ghee or oil and rub it into the flour with your fingertips until the mixture resembles coarse breadcrumbs. Gradually add the water, stirring with your hand, until a firm but pliable dough forms. Knead for 2–3 minutes on a lightly floured surface until smooth. Cover with a damp cloth and rest for 20 minutes.

While the dough rests, heat a splash of oil in a skillet over medium heat. Add the onion, ginger, garlic, and green chilies (if using) and cook until soft and fragrant, about 3 minutes. Stir in the cumin, coriander, and turmeric and cook for 30 seconds. Add the mashed potatoes and peas, season with salt, and mix well. Cook for 2–3 minutes until heated through. Remove from heat and let cool completely.

Divide the dough into 8 equal balls. On a lightly floured surface, roll each ball into a thin circle about 15 cm (6 inches) in diameter. Cut each circle in half. Take one half and form a cone by bringing the straight edges together, overlapping slightly, and pressing to seal. Fill the cone with about 2 tablespoons of the potato mixture. Moisten the top edge with water and press to seal, forming a triangle. Repeat with the remaining dough and filling. Keep the shaped samosas covered with a damp cloth.

Heat the oil in a deep, heavy-bottomed pan to 170°C (340°F). Fry the samosas in batches, without crowding, for 4–5 minutes per side, until golden brown and crisp. Adjust the heat as needed to maintain the temperature. Remove with a slotted spoon and drain on paper towels.

In a blender or mortar and pestle, combine the mint, coriander, yogurt (if using), and lime juice. Add a pinch of salt and blend or pound to a coarse paste. Taste and adjust lime juice and salt. Transfer to a serving bowl.

Arrange the hot samosas on a platter with the mint chutney on the side. Serve immediately.