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| Servings |
Samosas
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Ingredients
Pastry
- 2 cups Flour
- 1/2 teaspoon Salt
- 4 tablespoons vegetable oil
- 3/4 cup Water
Potato Stuffing
- 5 each red potatoes
- 2 tablespoons vegetable oil
- 1 each green chili de-veined and seeds removed
- 1 cup green peas
- 1 teaspoon ground ginger
- 2 teaspoon Salt
- 1 teaspoon ground cumin
- 1 teaspoon Curry Paste add hot sauce if you prefer heat
Mango Chutney:
- 5 each mangos diced small
- 1 small green pepper diced small
- 1 small Onion diced small
- 1 1/2 teaspoons kosher salt
- 2/3 cup Sugar
- 2/3 cup white vinegar
- 1 large jalapeno chopped fine
- 1/8 cup ginger fresh
- 2 cloves garlic chopped
Ingredients
Pastry
Potato Stuffing
Mango Chutney:
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Rate this recipe!
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Instructions
Pastry
- Mix flour and salt in bowl.
- Add oil and rub until mixture resembles small bread crumbs.
- Add water and knead for 10 minutes.
- Rub dough with oil, cover and set aside for 30 minutes.
Potato and Pea Filling
- Boil potatoes until tender, cool, peel and dice.
- Saute peas in oil; add green chili, potatoes and spices.
- Mix and cook on low heat for 4 to 5 minutes.
Samosa
- Divide dough into 10 balls.
- Roll into flat square shape about 5 inch diameter.
- Cut in half and fill each side with 1 tablespoon potato and pea mixture.
- Brush a little water around the edge of the pastry, fold, seam and seal.
Cooking the Samosa
- Heat about 2 inches of oil for frying over medium to low heat to 350 degrees.
- Carefully add samosas to oil.
- Fry slowly, turning the samosas as they brown and are crisp. Drain excess oil and serve with mango chutney.
Mango Chutney
- Combine all ingredients into a large pot, and add enough water to cover.
- Bring to a boil; reduce heat to a simmer until all the liquid is cooked to about the thickness of honey.
- Do not overcook, as the mixture will thicken as it cools.
Recipe Notes
Wonton wrappers may be substituted for the pastry. Leftover mashed potatoes could be used instead of fresh potatoes.
