Sweet Potato Samosas with Mango Chutney

Published on March 9, 2014 | In Indian | By culinaryginger |

- Prep Time
- 20 Minutes
- Cook Time
- 4 Minutes
- Difficulty Level

I’m Janette, founder and creator of Culinary Ginger blog. Being from England, I’m a huge fan of the popular Indian cuisine. This is a classic Indian appetizer using great spices like cardamom, garam masala and cumin. Traditionally made with yellow potatoes, I like the added sweetness and creaminess you get from the sweet potatoes.

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Ingredients

2 cups all-purpose flour, plus more for kneading
1/2 teaspoon paprika
1/2 teaspoon salt
1/2 teaspoon ground turmeric
3 tablespoons grapeseed oil, plus 2 cups for frying
2 tablespoons water, plus more if needed
16 oz frozen mango, defrosted
2 tablespoons fresh mint, roughly chopped
1 tablespoon fresh basil, roughly chopped
Pinch paprika
Pinch of salt
1 medium sweet potato (about 10 ounces)
1 small gold potato (about 5 ounces)
1/2 cup fresh or frozen peas that have been defrosted
1 teaspoon ground cumin
1/2 teaspoon ground cardamom
1/4 teaspoon garam masala
1/8 teaspoon salt

Instructions

1. In a large mixing bowl, mix the flour, paprika, salt and turmeric until combined.
2. Add the grapeseed oil and water.
3. Using your hands, mix until the dough comes together.
4. If it is too dry add more water.
5. Transfer to a floured surface and knead until smooth, about 2 minutes.
6. Cover well with plastic wrap and set aside.
7. Add all the mango, mint, basil, paprika and salt into a food processor and pulse until almost smooth but still has some chunks.
8. Transfer to a bowl and set aside.
9. Using a fork, prick both the potatoes 3 times, turn over and repeat.
10. Microwave the sweet potato for 3 minutes, turn and microwave for another 3 minutes. Remove and set aside.
11. Microwave the gold potato for 3 minutes, turn and microwave for another 3 minutes. Remove and set aside.
12. When the potatoes are cool enough to handle, peel both.
13. Chop the potatoes into small chunks and add to a mixing bowl.
14. Add the peas to the potatoes.
15. In a small bowl mix the cumin, cardamom, garam masala and salt.
16. Mix the spice mixture into the potatoes and peas until well combined, be gentle so you don't break up the potatoes.
17. To assemble the samosas: Add water to a small bowl and have it close by.
18. Take a golf ball size of dough, form into a ball and roll into a circle using a rolling pin, about the thickness of a tortilla.
19. Cut the circle in half.
20. Take one of the halves and make a cone by taking the two ends of the cut side folding them into the center of the curve, so the center of the cut side makes the point of the curve. Wet the edges with water using your finger and stick the edges together.
21. While holding the 'cone', add 1 tablespoon of filling, wet one edge and pinch together to seal and finish the triangle shape. Set onto a sheet pan or large plate.
22. Repeat until all the samosas are made.
23. Heat the grapeseed oil in a large saucepan to 350 degrees C, or until when you insert a wooden spoon, the oil bubbles.
24. Working in batches of 4, fry the samosas until golden brown, about 5 minutes, drain on a paper towel.
25. Serve warm with the mango chutney.

Servings : 16 samosas
Ready in : 30
Course : Appetizer
Recipe Type : Vegetables

Instructions

1. In a large mixing bowl, mix the flour, paprika, salt and turmeric until combined.
2. Add the grapeseed oil and water.
3. Using your hands, mix until the dough comes together.
4. If it is too dry add more water.
5. Transfer to a floured surface and knead until smooth, about 2 minutes.
6. Cover well with plastic wrap and set aside.
7. Add all the mango, mint, basil, paprika and salt into a food processor and pulse until almost smooth but still has some chunks.
8. Transfer to a bowl and set aside.
9. Using a fork, prick both the potatoes 3 times, turn over and repeat.
10. Microwave the sweet potato for 3 minutes, turn and microwave for another 3 minutes. Remove and set aside.
11. Microwave the gold potato for 3 minutes, turn and microwave for another 3 minutes. Remove and set aside.
12. When the potatoes are cool enough to handle, peel both.
13. Chop the potatoes into small chunks and add to a mixing bowl.
14. Add the peas to the potatoes.
15. In a small bowl mix the cumin, cardamom, garam masala and salt.
16. Mix the spice mixture into the potatoes and peas until well combined, be gentle so you don't break up the potatoes.
17. To assemble the samosas: Add water to a small bowl and have it close by.
18. Take a golf ball size of dough, form into a ball and roll into a circle using a rolling pin, about the thickness of a tortilla.
19. Cut the circle in half.
20. Take one of the halves and make a cone by taking the two ends of the cut side folding them into the center of the curve, so the center of the cut side makes the point of the curve. Wet the edges with water using your finger and stick the edges together.
21. While holding the 'cone', add 1 tablespoon of filling, wet one edge and pinch together to seal and finish the triangle shape. Set onto a sheet pan or large plate.
22. Repeat until all the samosas are made.
23. Heat the grapeseed oil in a large saucepan to 350 degrees C, or until when you insert a wooden spoon, the oil bubbles.
24. Working in batches of 4, fry the samosas until golden brown, about 5 minutes, drain on a paper towel.
25. Serve warm with the mango chutney.