Indulge your taste buds with the delightful flavours of Punjabi Samosas with mango chutney. This delicious recipe combines crispy golden pastry pockets filled with a savoury and aromatic vegetable stuffing, served alongside a tangy and sweet mango chutney that perfectly balances the heat and spices. A perfect pairing for your next snack board!
TOTAL TIME1 hour 35 min/ Makes 18-20 samosas
INGREDIENTS
The mango chutney
- 1 tbsp oil
- 1 garlic clove, minced
- 2 tsp grated ginger
- ½ tsp ground coriander
- ½ tsp ground cumin
- ⅛ tsp cinnamon
- ⅛ tsp ground cardamom
- Pinch of salt
- 2 tins mango (450g), drained and diced
- ¼ cup sugar
- ¼ cup vinegar
The dough
- 2 cups flour
- ½ tsp salt
- ½ tsp carom (ajwain) seed
- 2 tbsp oil or melted ghee
- ½ cup water
The filling
- 3 tbsp vegetable oil, plus extra for frying
- 1 onion, finely chopped
- 1 red chilli, finely chopped
- 3 garlic cloves, minced
- 1 tbsp fresh ginger, peeled and minced
- 1 tsp black mustard seeds
- 3 potatoes, peeled and diced into 1cm cubes
- 1 1/2 tsp ground cumin
- 1 1/2 tsp ground coriander
- 1 tsp mild curry powder
- 1/2 tsp ground turmeric
- ½ tsp sugar
- ½ cup frozen peas, thawed
To serve
- Handful fresh coriander
METHOD
The mango chutney
HEAT oil in a pot over low heat. Gently fry garlic and ginger until aromatic, taking care not to burn them. Add in ground spices and salt and fry for 30 seconds.
ADD in diced mango, sugar and vinegar.
INCREASE heat to medium-low. Cook uncovered for 15-20minutes depending on desired thickness, gently sitting every now and then to prevent the jam from sticking to the base of the pan.
TRANSFER mango chutney to a bowl. For a smoother chutney, gently mash up larger chunks of mango.
The dough
COMBINE the flour, salt and carom seeds together in a bowl. Add the oil and mix in with your fingertips until the flour resembles breadcrumbs – this step is important for making a flaky dough. Make a well in the centre of the mixture and add water, kneading to form a dough. Add an extra 1-2 tbsp water if the dough seems too dry. Knead for five minutes until the dough is smooth and soft, but not sticky. Cover the dough and allow it to rest for 20 minutes.
The filling
HEAT oil in a pan over medium heat until hot. Add the onion, chilli, ginger, garlic, mustard seeds and a pinch of salt, and fry for 6-8 minutes.
ADD the potato, spices and sugar and stir well. Cover with a lid, reduce the heat and cook for 10-12 minutes until the potato is soft.
ONCE SOFTNED, remove the pan from the heat and gently mash half of the potato mixture. Stir in the peas, and season to taste.
The filling
FILL a cup with water and set aside (this will be used to seal the edges of the samosas).
PORTION dough into 10 portions and cover with a damp cloth to prevent them from drying out.
ON A LIGHTLY floured surface, roll a portion into a 15cm diameter circle and cut in half (each semicircle of pastry will make one samosa). Brush the straight edge of a semicircle with water. Fold the straight edge to join itself, overlapping the edges by roughly 1cm, to create a cone. Press down edges and pinch tip to seal closed. Make an ‘O’ shape with your thumb and forefinger, and use to hold the cone upright in your hand.
SPOON 1-2 tbsp of the potato filling into the cavity. Brush the open pastry edge with water and press to completely seal the samosa. Place sealed edge down onto a work surface and gently press to fold.
REPEAT this shaping process with the remaining dough and filling.
FILL a pot up ½ -¾ way with oil and heat over a medium-high heat. Once the oil is hot, add samosas in batches and fry until golden brown and crisp. Remove and drain on a paper towel.
The filling
SERVE punjabi samosas alongside homemade mango chutney. Top with fresh coriander.
FOOD TEAM TIP:The potato and pea filling are custom to a traditional Punjabi samosa.it is important to not use too much water when making samosa as you want more crisp samosa. Using too much water will increase the chance of the dough soaking in too much oil during cooking, resulting in a less crispy samosa. Another sure win for a crunchy samosa is to strictly use ghee. This clarified butter is essential for a guaranteed crispy samosa .
Punjabi Samosas with mango chutney
Ingredients
- The mango chutney
- 1 tbsp oil
- 1 garlic clove, minced
- 2 tsp grated ginger
- ½ tsp ground coriander
- ½ tsp ground cumin
- ⅛ tsp cinnamon
- ⅛ tsp ground cardamom
- Pinch of salt
- 2 tins mango (450g), drained and diced
- ¼ cup sugar
- ¼ cup vinegar
- The dough
- 2 cups flour
- ½ tsp salt
- ½ tsp carom (ajwain) seed
- 2 tbsp oil or melted ghee
- ½ cup water
- The filling
- 3 tbsp vegetable oil, plus extra for frying
- 1 onion, finely chopped
- 1 red chilli, finely chopped
- 3 garlic cloves, minced
- 1 tbsp fresh ginger, peeled and minced
- 1 tsp black mustard seeds
- 3 potatoes, peeled and diced into 1cm cubes
- 1 1/2 tsp ground cumin
- 1 1/2 tsp ground coriander
- 1 tsp mild curry powder
- 1/2 tsp ground turmeric
- ½ tsp sugar
- ½ cup frozen peas, thawed
- To serve
- Handful fresh coriander
Instructions
For the mango chutney
Heat oil in a pot over low heat. Gently fry garlic and ginger until aromatic, taking care not to burn them. Add in ground spices and salt and fry for 30 seconds.
Add in diced mango, sugar and vinegar.
Increase heat to medium-low. Cook uncovered for 15-20minutes depending on desired thickness, gently sitting every now and then to prevent the jam from sticking to the base of the pan.
Transfer mango chutney to a bowl. For a smoother chutney, gently mash up larger chunks of mango.
For the dough
Combine the flour, salt and carom seeds together in a bowl. Add the oil and mix in with your fingertips until the flour resembles breadcrumbs - this step is important for making a flaky dough. Make a well in the centre of the mixture and add water, kneading to form a dough. Add an extra 1-2 tbsp water if the dough seems too dry. Knead for five minutes until the dough is smooth and soft, but not sticky. Cover the dough and allow it to rest for 20 minutes.
For the filling
Heat oil in a pan over medium heat until hot. Add the onion, chilli, ginger, garlic, mustard seeds and a pinch of salt, and fry for 6-8 minutes.
Add the potato, spices and sugar and stir well. Cover with a lid, reduce the heat and cook for 10-12 minutes until the potato is soft.
Once softened, remove the pan from the heat and gently mash half of the potato mixture. Stir in the peas, and season to taste.
To assemble
Fill a cup with water and set aside (this will be used to seal the edges of the samosas).
Portion dough into 10 portions and cover with a damp cloth to prevent them from drying out.
On a lightly floured surface, roll a portion into a 15cm diameter circle and cut in half (each semicircle of pastry will make one samosa). Brush the straight edge of a semicircle with water. Fold the straight edge to join itself, overlapping the edges by roughly 1cm, to create a cone. Press down edges and pinch tip to seal closed. Make an ‘O’ shape with your thumb and forefinger, and use to hold the cone upright in your hand.
Spoon 1-2 tbsp of the potato filling into the cavity. Brush the open pastry edge with water and press to completely seal the samosa. Place sealed edge down onto a work surface and gently press to fold.
Repeat this shaping process with the remaining dough and filling.
Fill a pot up ½ -¾ way with oil and heat over a medium-high heat. Once the oil is hot, add samosas in batches and fry until golden brown and crisp. Remove and drain on a paper towel.
To serve
Serve punjabi samosas alongside homemade mango chutney. Top with fresh coriander.
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ALSO SEE: How to fold samoosas
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A food stylist and recipe developer, contributing to Food & Home and other esteemed magazines under Habari Media. I love for creating mouthwatering recipes, I bring culinary visions to life through my work.