Easy Indian Recipes



Posted on September 28, 2010 at 7:52 AM

Updated Tuesday, Sep 28 at 10:56 AM

Mint Chutney Recipe

Prep Time: 10 minutes

Refrigerator Life: 5 days

Freezer Life: 1 month

Defrosting method: Stir the refrigerated or defrosted chutney and serve either chilled or at room temperature.



  • ½ small onion, coarsely chopped
  • 1½ cups packed fresh mint leaves, rinsed
  • Juice of ½ lime
  • ¼ teaspoon ground red pepper (cayenne)
  • ½ teaspoon salt
  • ¼ teaspoon ground black pepper



1. Rinse the chopped onion with cold water to reduce the bitterness.
2. Process all the ingredients in a mini food processor until almost smooth, but do not purée it because some texture looks nice.
3. Enjoy now or refrigerate or freeze for later!
Potato Turnovers Samosa Recipe
Prep Time: 35 minutes to boil the potato (can be done one day in advance) + 10 minutes to assemble samosas

Cook Time: 5 minutes for the filling + 20 seconds per samosa

Refrigerator Life: Not Recommended



  • Five 6-in white flour Mexican tortillas
  • Vegetable oil, for deep-frying
  • 2 tablespoons vegetable oil
  • ½ teaspoon cumin seeds
  • 1 medium russet potato (about 1/2 lb), boiled, peeled and diced
  • 4 tablespoons frozen green peas
  • ¼ teaspoon ground red pepper (cayenne)
  • ½ teaspoon salt
  • ¼ teaspoon ground black pepper
  • 1 tablespoon all-purpose flour
  • 2 tablespoons water



1. To make the Filling: Pour the oil into a medium nonstick skillet and place over medium heat. When the oil is heated, add the cumin seeds and let brown, about 10 seconds. Do not let the cumin seeds burn and turn black.

2. Immediately add the diced potato, peas, red pepper, salt and black pepper. Stir to combine. Sauté for 5 minutes, stirring frequently. You may taste the Filling to make sure the seasoning and spices are to your liking, and add more if desired. Remove from the heat.

3. To make the Binding: Place the flour and water in a small bowl. Using a small spoon, mix until thoroughly combined and smooth. (The Binding is the “glue” that holds the samosa together.)  
4.  When you’re ready to assemble the samosas using, have the Filling and Binding handy on your work surface so you can work quickly to keep the tortillas from drying out. Heat just 1 tortilla in the microwave for 10 seconds to soften it. (This will keep it from breaking when you are folding it, and will help the Binding stick better).
5. Place the tortilla on a flat surface, and using a knife, slice the tortilla down the middle to create two semicircles, in order to create two samosas from each tortilla. (Do this quickly so that the tortilla does not cool down.)
Assembling the Samosas
1. To assemble the samosas, work with one semicircle at a time. Form a cone by folding 1 side of the semicircle to the middle. Dip the tip of your finger in the Binding and wipe it on the folded edge, and on the other side. Fold over the other side and overlap to form a triangle and tightly press to create a seal.
2. Hold the triangle in your hand and open it to form a cone. Pinch the bottom so the Filling will not come out. Place about 1½ tablespoons of the Filling in the cone so it is filled about ½ inch from the top.
3. Dip the tip of your finger in the glue and line the inside edge of the cone. Tightly pinch the edges together to seal the samosa.
4. Repeat this process with the second half of the tortilla to assemble another samosa.
5. Continue assembling the rest of the samosas the same way. At this point, you may fry the assembled samosas, or cover and refrigerate them up to 1 day, or cover and freeze up to 1 month.
Deep-frying the Samosas
1. To deep-fry the samosas, pour 2 inches of oil into a medium wok or deep
stockpot and place over high heat. Before frying the samosas, test the oil to make
sure it is hot by pinching a piece of the tortilla from a samosa and dropping it into the oil. If the tortilla rises quickly to the top, the oil is hot and ready. If not, let the oil heat longer.
2. When the oil is hot, slide the samosas into the wok, about three at a time. Fry
the samosas until they are golden, turning frequently, about 20 to 30 seconds.
3. Remove the samosas from the wok with a slotted spoon and place them on
paper towels to allow the excess oil to drain. Fry the remaining samosas the
same way. (After you have fried a few samosas, you may notice it is taking longer
for them to cook, which means the oil has cooled down. Allow the oil to heat up
again before adding more samosas so that they will cook quickly and properly.)
Enjoy now while they are crispy and hot!


TIPS FOR PLANNING AHEAD: You may assemble the samosas and refrigerate, covered, up to 1 day before frying (bring to room temperature before frying). (Spread them out on a plate before refrigerating to avoid them sticking to each other.) You may also assemble the samosas and freeze up to 1 month before frying (defrost and bring to room temperature before frying). (You can freeze them together in a bag, but spread them out and defrost on a plate to avoid them sticking to each other as they thaw.)