Baked Samosas with Mint Chutney Recipe

Baked Samosas with Mint Chutney Recipe | Aarti Sequeira

Baked Samosas Paired with Refreshing Mint Chutney

Level: Intermediate

Makes: 8 samosas, approx 1/2 cup chutney

Nutrition Per Serving (1 of 14 servings): 327 cal, 19g total fat, 4g saturated fat, 33g carbs, 3g fiber, 4g sugar, 7g protein, 16mg cholesterol, 315mg sodium

Total Time: 1 hour

Prep Time: 30 mins

Bake Time: 30 mins

Filling

• 1 large russet potato
• Water
• Salt
• 2 bay leaves
• 1.5 tsp coriander seeds
• 0.5 tsp black peppercorns
• 0.5 tsp red chili flakes
• 3 oz boneless, skinless chicken breast
• 1 peeled, pitted, and finely chopped mango
• Juice from half a lime
• 5 tbsp chipotle sauce
• 0.5 tsp whole cumin seeds
• 1 large handful of cilantro, minced
• Salt and black pepper, to taste

Samosas

• 2 packages thawed puff pastry
• 1 egg
• 1 tsp water

Mint Chutney

• 1 cup mint leaves
• 0.5 cup cilantro (leaves + soft stems)
• 1 tbsp chopped fresh ginger
• Juice from half a lime, plus extra to taste
• About 0.25 cup water
• Salt and cracked black pepper
• 1 tbsp vegetable or olive oil
• 1 tsp brown mustard seeds

Homemade Samosa Dough (Optional)

• 1 cup plain flour
• 0.25 cup buttermilk
• 0.25 cup vegetable or canola oil
• A hefty pinch of salt
• 0.5 tsp ajwain seeds (optional)

Instructions

• Preheat the oven to 425F.

• For the filling: Place the potato in a small saucepan, cover with cold water, add a pinch of salt, and simmer until fork-tender, about 1215 minutes.

• In a separate pan, bring 4 cups of water to a simmer. Add a pinch of salt, bay leaves, 1 tsp coriander seeds, black peppercorns, red chili flakes, and the chicken breast. Simmer until the chicken is cooked through, about 810 minutes.

• Mash the cooked potato and finely shred the chicken, then combine both in a large bowl with mango, lime juice, chipotle sauce, the remaining coriander seeds, cumin seeds, minced cilantro, and salt and pepper. Mix until well combined; adjust seasoning and set aside.

• For assembling: Lightly roll the thawed puff pastry to smooth seams. Cut eight 7-inch rounds using a bowl or mold, then halve each circle to make 16 half-moons.

• Place about 1 tablespoon of filling in the center of a half-circle. Wet the curved edge with water, then fold the pastry into the traditional samosa shape by bringing the left tip diagonally over the filling, then the right tip, sealing the edges and pressing firmly; add extra water or crimp with a fork to secure. Repeat with remaining pastry and filling, arranging samosas on a greased baking sheet.

• Beat the egg with 1 tsp water and brush the tops of the samosas.

• Bake at 425F for 15 minutes, then reduce the oven to 375F and bake an additional 10 minutes. For extra crispness, flip the samosas when lowering the temperature.

• While baking, make the chutney: In a food processor, blend mint, cilantro, ginger, lime juice, and about 1/4 cup water to a sauce with some small leafy bits for texture. Transfer to a serving bowl.

• Heat oil in a small frying pan over medium heat, add mustard seeds and cover immediately as they will pop. When the sputtering subsides, pour the hot oil and seeds into the chutney (it will sizzle); optionally scoop a bit of chutney into the pan and return it to the bowl to capture all the seasoned oil.

• Serve the freshly baked samosas with the mint chutney.

Homemade Samosa Pastry (Optional)

• In a large bowl, combine flour, buttermilk, oil, salt, and optional ajwain seeds until a shaggy dough forms. Knead about 5 minutes until soft and pliable. Rest at room temperature for 15 minutes (if refrigerated, bring back to room temperature for ~20 minutes before rolling).

• Shape the dough into a short log, cut in half and then in half again to make 4 pieces. Roll each into a ball, flatten into a disk, and roll into 7-inch circles about 1/8-inch thick. Halve each disk to form 2 half-moons for filling.