Potato Samosas with Mango and Peanut Cilantro Chutneys

Treat yourself to these delicious Potato Samosas with Mango and Peanut Cilantro Chutneys! A sweet and spicy international delight!

This is a sponsored post on behalf of the U.S. Potato Board. As always, all opinions are 100% my own. Thank you for supporting the brands that help make The Beach House Kitchen possible.

Get ready friends, we’re on the second leg of our international culinary adventure at the BHK! When I was selected to participate in a project with the U.S. Potato Board, I was challenged to come up with a potato recipe following the theme, Potatoes, Celebrating Around the World. There are myriad celebrations around the world in the month of February! There’s Mardi Gras, Chinese New Year, Quebec Winter Carnival and the one I chose to celebrate, the Jaisalmer Desert Festival in India. It’s a three-day long festival and it’s an extravaganza of food, dance, music and cultural performances. How fun does that sound? And if you’ve never had the chance to enjoy the foods of India, oh, what you’ve been missing! These Potato Samosas with Mango and Peanut Cilantro Chutneys showcase the fact that potatoes are truly a global food.

First of all, let’s get down to the business of the awesomeness of potatoes. #1 They’re delicious, #2 they’re nutritious and #3 they’re versatile. And according to the U.S. Potato Board , one medium-sized potato has just 110 calories and is fat, sodium and cholesterol free! They’ve got more potassium than a banana, and they’re an excellent source of Vitamin C, fiber, B6 and iron. I don’t know about you, but I’m convinced. I’ve always known they’ve tasted fabulous, but now I know they’re a great source of vitamins and totally nutritious too.

Now, onto these Potato Samosas with Mango and Peanut Cilantro Chutneys. I had no trouble choosing these beauties as the potato recipe I would share because I knew I could get the recipe and help of a professional. My friend Nina is originally from Mumbai, India and she’s an expert samosa maker! I’ve also been lucky enough to sample Nina’s over the years, so I knew they were absolutely delicious and the perfect recipe to share. If you’ve never heard of a samosa, it’s a pastry with a savory filling of potatoes, peas, onions and spices. Fabulous spices like cumin, coriander, ginger, tumeric and cayenne. They’re deep-fried to a golden brown color and served hot with chutney on the side.

I have to say learning how to fold a samosa can be a little tricky, but Nina was extremely patient. We had a great day of samosa making, (and eating!), and then when I got home I used this tutorial to perfect my samosa wrapping skills. Practicing with a piece of paper was the ticket! Nina and I used pre-made samosa pastries from the Indian market, but you could also use egg roll wrappers. I liked the light taste of the samosa pastries from the market best because the egg roll wrappers seemed to have a somewhat chewier consistency. Nina likes to serve her samosas with the peanut cilantro chutney, but I wanted something a little sweeter, so I decided to make a mango chutney too. Both perfectly complemented the spicy samosas.

I hope you all enjoyed a little taste of India! Have a wonderful weekend!

Potato Samosas with Mango and Peanut Chutneys

Author: Mary Ann Dwyer

Servings: 30 -36 samosas

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Prep Time 1 hr 15 mins

Cook Time 1 hr 30 mins

Total Time 2 hrs 45 mins

Ingredients

  

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• Samosas:
• 3 medium Russet potatoes peeled (about 4 cups when diced)
• 2 Tbsp. canola oil plus additional for frying
• 1 tsp. whole cumin seeds
• 1/2 cup red onion finely chopped
• 1 tsp. coriander
• 1 tsp. tumeric
• 1 tsp. salt
• 1/4 tsp. cayenne
• 3/4 cup frozen peas thawed
• 1/2 tsp. grated fresh ginger
• pinch of sugar
• 2 Tbsp. fresh cilantro finely chopped
• 1/2 lime juiced
• 1 package Ready-To-Fill Samosa Pastries available at Indian markets
• 2 Tbsp. flour and cold water to make a paste to seal the edges of the samosas
• Mango Chutney:
• 3/4 cup granulated sugar
• 1/2 cup distilled white vinegar
• 3 cups mangoes 3 to 4 mangoes , peeled and chopped into 1/2 inch pieces
• 1/2 cup vidalia onion finely chopped
• 1/3 cup red pepper finely chopped
• 1/2 cup golden raisins
• 1 clove garlic minced
• 2 Tbsp. fresh ginger finely minced
• 1/2 tsp. whole mustard seeds
• 1/4 tsp. red chili flakes
• 1 tsp. kosher salt
• Peanut Cilantro Chutney:
• 2 1/2 cups fresh cilantro coarsely chopped
• 3/4 cup roasted unsalted peanuts
• 1/2 small jalapeno finely chopped
• 1/4 inch piece fresh ginger sliced
• 1 clove garlic
• 1/2 lime juiced
• 1/2 tsp salt
• 1/2 tsp. sugar
• 1/3 cup water

Instructions

 

• Samosas: Place potatoes in 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, tumeric, 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. Fry samosas in batches (being careful not to crowd the skillet) for 2 minutes each side or until lightly browned. If they are browning too quickly, reduce heat.
• Remove from skillet with slotted spoon to 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.

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