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Crispy Samosa Hand Pies Recipe Easy Homemade Snack with Mint Chutney

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These crispy samosa hand pies feature a flaky golden crust filled with a spiced potato and pea mixture, served with a fresh mint chutney for a bright, herbal finish. Perfect as a quick, flavorful snack or appetizer.

Ingredients

  • Pie dough (store-bought or homemade, about 1 lb / 450 g)
  • Potatoes, medium-sized, peeled and diced (2 cups / 300 g)
  • Frozen peas (1 cup / 150 g), thawed
  • Onion, finely chopped (1 small)
  • Garlic, minced (2 cloves)
  • Fresh ginger, grated (1 tsp / 5 g)
  • Green chili, finely chopped (1 small, optional)
  • Ground cumin (1 tsp / 2 g)
  • Ground coriander (1 tsp / 2 g)
  • Garam masala (1 tsp / 2 g)
  • Turmeric powder (½ tsp / 1 g)
  • Salt (to taste, about 1 tsp / 5 g)
  • Black pepper (½ tsp / 1 g)
  • Fresh cilantro, chopped (2 tbsp / 8 g)
  • Vegetable oil for frying (about 2 cups / 500 ml)
  • For the fresh mint chutney:
  • Fresh mint leaves (1 cup / 30 g), tightly packed
  • Fresh cilantro leaves (½ cup / 15 g)
  • Green chili (1 small, seeded if preferred)
  • Lemon juice (2 tbsp / 30 ml)
  • Salt (½ tsp / 2 g)
  • Water (as needed for blending)

Instructions

  1. Boil the diced potatoes in salted water until tender but still firm, about 8–10 minutes. Drain and set aside to cool slightly.
  2. Heat 1 tablespoon of oil in a skillet over medium heat. Add the chopped onion and cook until translucent, about 4 minutes. Stir in garlic, ginger, and green chili; cook for another 1 minute until fragrant.
  3. Sprinkle in cumin, coriander, turmeric, and garam masala. Toast the spices for about 30 seconds, stirring constantly to avoid burning.
  4. Add the boiled potatoes and peas to the skillet. Mash lightly with a spatula, mixing well to combine with spices and aromatics. Season with salt and pepper. Cook for 3–4 minutes until heated through. Stir in chopped cilantro. Remove from heat and let cool completely.
  5. On a lightly floured surface, roll the pie dough to about ⅛ inch (3 mm) thickness. Use the round cutter to cut circles from the dough.
  6. Place about 2 tablespoons of filling in the center of each dough circle. Moisten the edges with a little water, fold the dough over to form a half-moon shape, and press edges firmly to seal. Crimp edges with a fork to secure.
  7. Pour vegetable oil into a deep skillet to about 1 inch (2.5 cm) depth. Heat over medium-high until oil reaches 350°F (175°C) or a small piece of dough sizzles immediately when dropped in.
  8. Carefully slide 3–4 pies at a time into the hot oil, frying until golden brown and crispy, about 3–4 minutes per side. Use a slotted spoon to turn and remove pies. Drain on paper towels.
  9. While frying, combine mint leaves, cilantro, green chili, lemon juice, salt, and a splash of water in a blender. Blend until smooth, adding water as needed to reach a sauce-like consistency.
  10. Plate the crispy samosa hand pies with a bowl of fresh mint chutney for dipping. Enjoy warm.

Notes

Do not overcrowd the pan when frying to maintain oil temperature and crispiness. Let the filling cool before assembling to prevent soggy dough. Use a thermometer to keep oil at 350°F (175°C). If filling is too moist, add chickpea flour to bind. Fresh mint chutney is best made just before serving.

Nutrition

Keywords: samosa, hand pies, crispy snack, potato peas filling, mint chutney, Indian snack, homemade samosa, easy snack recipe

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