Light, crispy and easy to make, they’re a fresh take on the classic samosa and I’m obsessed! It’s Day 2 of my Rice Paper Recipe Challenge. Got any fun recipe ideas? Drop your recommendations in the comments below!

Ingredients:
- 3 boiled potatoes
- ⁠1 tsp coriander seeds
- 1/2 tsp fennel seeds
- 1/2 tsp cumin seeds
- Pinch of hing (asafoetida)
- 1 & 1/2 green chillies, chopped
- 1/3 cup boiled green peas
- 2 tbsp ginger-garlic paste
- 1/2 tsp ajwain
- 2 tbsp ghee
- 2 tsp garam masala
- 1 tsp coriander powder
- 2 tsp red chilli powder
- 1/2 tbsp amchur powder
- 1 tsp sugar
- 1 tbsp fresh mint, chopped
- 1 tbsp fresh coriander, chopped
- 1 tbsp lime juice
- 4 Rice paper sheets
- Water for soaking rice paper

Method :

1. Boil the potatoes until soft and cooked through, about 3-4 whistles in a pressure cooker.
2. In a mortar and pestle, grind 1 tsp coriander seeds, 1/2 tsp fennel seeds, and 1/2 tsp cumin seeds.
3. In a pan, dry roast the ground spice mixture until fragrant.
4. Add ghee to the pan and sauté the chopped green chillies and ginger-garlic paste for a few seconds.
5. Add a splash of water to the pan, then add the mashed potatoes.
6. Stir in garam masala, coriander powder, red chilli powder, amchur powder, and salt. Mix everything well.
7. Cook the mixture for 2-3 minutes, then add the peas, sugar and crushed ajwain. Mix for a bit and take off the heat.
8. Add fresh mint, fresh coriander, and lime juice to the mixture. Mix well and set aside to cool.
9. Break the rice paper sheets in half and soak them in water until they are pliable.
10. Place the filling in the center of each rice paper sheet and shape into samosas, sealing the edges tightly.
11. Pan fry the samosas in oil until crispy on both sides.
12. Garnish with fresh coriander leaves and serve with mint chutney.

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