Description
Crispy potato samosas, spiced to perfection, are the star alongside a vibrant mango chutney and a cooling cilantro-peanut chutney.
Ingredients
Units
Scale
- 3 cups (946 ml) Russet potatoes
- 2 Tbsp canola oil
- 1 tsp whole cumin seeds
- 1/2 cup (118 ml) red onion
- 1 tsp coriander
- 1 tsp turmeric
- 1 tsp salt
- 1/4 tsp cayenne
- 3/4 cup (177 ml) frozen peas
- 1/2 tsp grated fresh ginger
- pinch of sugar
- 2 Tbsp fresh cilantro
- 1/2 lime (juiced)
- 1 package Ready-To-Fill Samosa Pastries
- 2 Tbsp flour and cold water to make a paste to seal the edges of the samosas
- 3/4 cup (177 ml) granulated sugar
- 1/2 cup (118 ml) distilled white vinegar
- 3 cups (709 ml) mangoes
- 1/2 cup (118 ml) vidalia onion
- 1/3 cup (80 ml) red pepper
- 1/2 cup (118 ml) golden raisins
- 1 clove garlic
- 2 Tbsp fresh ginger
- 1/2 tsp whole mustard seeds
- 1/4 tsp red chili flakes
- 1 tsp kosher salt
- 2 1/2 cups (591 ml) fresh cilantro
- 3/4 cup (177 ml) roasted unsalted peanuts
- 1/2 small jalapeno
- 1/4 inch piece fresh ginger
- 1 clove garlic
- 1/2 lime (juiced)
- 1/2 tsp salt
- 1/2 tsp sugar
- 1/3 cup (80 ml) water
Instructions
- Place potatoes in a large pot covered with water. Bring to a boil, then reduce to simmer and cook until fork tender, about 20 minutes. Drain and let cool. When cooled, finely dice.
- Heat 2 Tbsp. canola oil over medium heat. When oil is hot, add cumin seeds and cook until they start to make a popping sound. Add red onion and cook to soften. Add the potatoes, coriander, turmeric, salt, and cayenne and continue to cook for 3-4 minutes, stirring occasionally.
- Transfer mixture to a bowl and add peas, ginger, sugar, fresh cilantro, and lime juice. Mix well with a fork to incorporate all ingredients. Set aside to cool.
- Line a large baking sheet with paper towels and set aside.
- In a small bowl, whisk together flour and some water to make a thin paste.
- Keep pastry sheets covered with a damp paper towel to prevent drying out.
- Fill and fold the samosa pastry sheets with a teaspoon or so of the potato mixture, sealing the last fold with the flour paste to seal.
- Fill a heavy, deep skillet with about 2 inches of canola oil and heat over medium-low heat (approximately 300°F/150°C). Fry samosas in batches (being careful not to crowd the skillet) for 2 minutes per side or until lightly browned. If they are browning too quickly, reduce heat.
- Remove from skillet with a slotted spoon to the prepared sheet.
- Serve with chutneys.
- Mango Chutney:
- Combine sugar and vinegar in a large 5-quart pot. Bring to a boil until sugar dissolves, stirring often.
- Add remaining ingredients. Simmer, uncovered, until the mixture thickens, about 45 minutes to 1 hour. Remove from the heat and let cool. Store in glass jars.
- Peanut Cilantro Chutney:
- Puree all ingredients in a food processor until smooth.
Notes
- For crispier samosas, ensure the potato filling is completely cool before assembling to prevent soggy pastries.
- To make the mango chutney ahead, store it in an airtight container in the refrigerator for up to a week. The flavors will meld beautifully.
- If you don’t have canola oil, you can substitute vegetable oil or another neutral-flavored high-heat oil for frying the samosas.
- Prep Time: 30 minutes
- Cook Time: 70 minutes
- Category: Main Course
- Method: Frying
- Cuisine: Indian
Nutrition
- Serving Size: 3 samosas
- Calories: 350
- Sugar: 15
- Sodium: 400
- Fat: 20
- Saturated Fat: 5
- Unsaturated Fat: 10
- Carbohydrates: 45
- Fiber: 5
- Protein: 7
- Cholesterol: 10