Samagri:
- ¼ cup (59 ml) doodh
- 2 cups (34 g) taaza hara dhaniya
- 1 cup (17 g) taaza pudeene ki pattiyaan
- 2-3 hari mirch (masalon ko apni pasand ke anusar ghatayen-badhayen)
- 1 mota kata gaya chhota pyaaz
- 2 lahsun ki kaliyan
- 1 inch adarak ka tukda, chhilka utara huva
- 1 bada chammach nimbu ka ras
- Swaad ke anusaar namak
- Bazaar se laaye gaye ya ghar ke bane samose (vaikalpik)
Nirdesh:
- Dhaniye ki pattiyon aur pudeene ki pattiyon ko achi tarah dho lein aur atirikt pani nikaal dein.
- Blendar ya food processor mein hara dhaniya, pudeena, hari mirch, kata hua pyaaj, lahsun aur adrak daalen.
- Inhen tab tak ek saath blend karen jab tak aapko mota paste na mil jaye.
- Taaza doodh daalen aur phir se tab tak blend karen jab tak mishran smooth na ho jaye.
- Apni ichcha ke anusar gaarhapan praapt karne ke liye aap doodh ki maatra ghata-badha sakte hain.
- Chutney ko kisi katori mein nikaal len aur nimbu ka ras daalen. Achi tarah se milayein.
- Swaad ke anusaar namak daalein aur yadi zaroorat ho toh aur zayada kati hui hari mirch daalkar masale ka level ghatayein ya badhayein.
- Yadi aap samose ke saath paros rahe hon, toh samose ko garm aur kurkura hone tak oven ya air fryer mein dobaara garm karen.
- Chutney ko garam samose ke saath dipping sauce ke roop mein parosen.