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!
- 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
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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.
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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.
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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.
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Line a large baking sheet with paper towels and set aside.
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In a small bowl, whisk together flour and some water to make a thin paste.
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Keep pastry sheets covered with a damp paper towel to prevent drying out.
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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.
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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.
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Remove from skillet with slotted spoon to prepared sheet.
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Serve with chutneys.
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Mango Chutney:
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Combine sugar and vinegar in a large 5 quart pot. Bring to a boil until sugar dissolves, stirring often.
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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.
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Peanut Cilantro Chutney:
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Puree all ingredients in a food processor until smooth.
Gorgeous recipe and beautiful pictures, well done! Will love to have these for today’s lunch!
Thanks so much Gaila! Hope you enjoy!
I love this round the world trip you are taking us on – can I come move in during this trip? :) I will eat anything, and I mean anything that has mango in it. These look DELECTABLE!
Me too Kate! My son Sean turned me onto mango and I can’t get enough! It goes perfect with the samosas!
Oh wow! I am LOVING this international culinary adventure, Mary Ann! I’ve never heard of Jaisalmer before, but I’m down to celebrate it daily if it means I can devour these delicious samosas on the regular! I LOVE LOVE LOVE samosas, but haven’t made them since culinary school. Yours look absolutely PERFECT! SO much deliciousness stuffed in those beauties, and that chutney looks like the perfect accompaniment! I am craving these for breakfast! So good! Cheers, friend – to a wonderful weekend!
Thanks so much Cheyanne! I love to get a little taste of the food from other countries and Nina’s samosas are really so delicious! You have a great weekend too!
Looks delicious!!! xo
Thanks so much Rebecca! They really are quite delicious. You should give them a try!
I am traveling this week for work so I am missing the all the fun and great treats. Save me some,PLEASE!! Tom
Ha! There’s always extra for you!
I love that you made an Indian dish with your potato challenge! It’s so cool that your friend, Nina, could help you learn how to make samosas! I’m not familiar with that holiday, but I’d sure like to be if I could have some of these potato samosas!
Nina was such a great help! Practicing with the piece of paper on how to fold was great to! This recipe is a great way to spice up potatoes! Hope you enjoy Rachelle!
I love these samosas and have had them in resturants but never attempted to make the myself. Yours look delicious and I especially like the two chutneys you made.
Thanks Gerlinde! You should definitely give them a try! They’re so tasty!
Looks like quite the job to get this done at almost 3 hrs total, but they look totally worth it. Looks delish!
Making the potato filling is quite easy, and using the pre-made wrappers cuts out lots of time. Wrapping them took the most time, but once you get the hang of it, it goes quicker. If you practice using the tutorial, you’ll be a pro in no time. The peanut cilantro chutney takes no time at all. I like to make the mango chutney the day before so it can cool over night. They are totally worth it! I love the Indian spices! Thanks for commenting Fernando!
These look absolutely delicious, Mary Ann. Love that you had your friend come over and had a day of cooking together! It’s almost lunch time here and now you’ve made me starving hungry just looking at these photos!
We had so much fun Geraldine! Her daughters are talented singers and so good at baking too! I’m hoping to get one of their recipes on the blog!
I’m loving the international culinary travels this week Mary Ann. Your samosas look oh so delicious and I never knew that you could purchase premade pastries. What a great tip! And I love both of those dipping sauces – so hard to choose!
It’s been fun Cathy! The pre-made pastries made these so much easier! You’ll LOVE the chutneys!
Mary Ann. . .you are making me yearn for my days back in Kenya. There is a sizable Indian population that lives in Nairobi which means samosas are never in short supply. We always had them in the office, at research, and, more often than not, when we visited a Kenyans home. Just looking at the photos. . .I can practically taste these beauties. And those chutneys. . .yesssss please!
Glad they bring back memories Lynn! They were so much fun to make! And yes, the chutneys!!
OH wow these looks just perfect! I’ve made samosas from scratch a few times and they are a lot of work! But definitely worth it in the end. Found you from Lynn’s blog – so cool that your son is at U of M! That’s where I went to college :) Such a fun college town and great school! Have a great weekend and Go Blue!
Yes, they are a little more work than the average appetizer, but so worth it! Casey just loves UMich and I love visiting him there! We always go to visit on a football weekend! What a fun place to be!! Thanks for the comment and GO BLUE!
How wonderful to have an expert teacher. Love these and all the wonderful flavours going on! So pretty, too :)
Thanks Jennifer! I had such a great time making them AND eating them!
Mary Ann, these look incredible! Great job folding them-your friend did a great job teaching you. I don’t think mine would be that pretty :) These look and sound delicious!
She was a great teacher! Practicing with the sheet of paper helped a lot too!
Samosas are awesome and I love all the wonderful, complex flavors you’ve got going on here!
Thanks so much Nicole!
Mary Ann! This is the most perfect recipe for your theme! My whole family loves Indian food and you’ve definitely inspired me to want to make samosas. Thanks for breaking down the recipe and for the helpful tip on using those pre-made pastries. :)
So glad you all enjoy Indian food! They are really delicious Emily. They are perfect with the chutneys and so much easier with the pre-made pastries! Enjoy your weekend!
My girlfriend and I have. tradition of trying new Indian restaurants and we always get samosas to split. I love them! This recipe will encourage us to make them at home :) and of course that chutney is just calling my name.
I’m so glad Zainab! It’s fun to do with a friend! And the chutneys…YUM!
Absolutely beautiful! These look so delicious. I love all the spices and ingredients used. I think I could eat the chutney all by itself!
Me too Kathy!! Thanks so much!
I’m so happy to have discovered your delightful blog. My husband and I always order samosas when dining at an Indian restaurant. Yours sound like they would be delicious with the two different chutneys.
Thanks so much Karen! I hope you enjoy them! Thanks for the comment!
They look so good. The mango sounds tasty. Thanks a lot
Anytime Keith! I LOVE the mango chutney! Perfect with the samosas! Enjoy.
Both of the chutneys look fantastic.
I think you’ll really love them both Chris! And the samosas! Thanks so much for the comment! Have a great day!