Tangy Mango Samosas: A Chatpatta Twist on a Classic Snack
1 hour
819 reads
About Tangy Mango Samosas: A Chatpatta Twist on a Classic Snack
Get ready for a flavor explosion! These Tangy Mango Samosas offer a delightful twist on the classic savory snack, boasting crispy golden shells filled with a vibrant, sweet, and spicy mango filling.Imagine biting into the perfect balance of raw mango, aromatic spices, and a tantalizing hint of heat. This unique combination creates an irresistible treat that's perfect for any occasion, from appetizers to party snacks.Easy-to-follow instructions make this recipe accessible to all, so get ready to impress your guests with these unforgettable samosas!
Stop Thinking About What to Cook Every Day
Healthy Eating, Kids Tiffin, PCOS and Weight loss meals, all planned out for you. Just follow the plan and cook. From ₹299.
Recipe Time & More
Prep30 minutes
Cook30 minutes
Total1 hour
Ingredients
Dough Ingredients
- 1 cup All-Purpose Flour maida
- 1 tsp Semolina suji, fine
- 1/8 tsp Pepper black, freshly ground
- 1/2 tsp Cumin Seeds jeera
- 1/4 tsp Baking Soda
- 1 1/2 tsp Salt or to taste
Mango Filling
- 1 Mango grated, raw
- 1 Tbsp Oil
- 1 tsp Mustard Seeds rai
- 1-2 Curry Leaves
- 4-5 Chiles chopped, green
- 1 1/2 Tbsp Coriander dhania, chopped
- 1 tsp Garam Masala
Instructions
- In a large bowl, combine the refined flour, semolina, black pepper, cumin seeds, baking soda, and salt.
- Gradually add warm water to the dry ingredients, mixing until a smooth dough forms. Kneading for 5-7 minutes will develop gluten and create a pliable dough. This ensures a flaky samosa shell.
- Cover the dough with a damp cloth and let it rest for at least 30 minutes. This allows the gluten to relax, making the dough easier to roll.
- Heat oil in a pan over medium heat. Add mustard seeds and allow them to splutter. This adds a nutty aroma and flavor to the filling.
- Add curry leaves and green chiles to the pan and sauté for a minute until fragrant.
- Add the grated raw mango, salt, coriander leaves, and garam masala to the pan. Sauté until the mango softens and any excess moisture evaporates. This concentrates the flavors and prevents a soggy filling.
- Remove the mango filling from the heat and let it cool completely.
- Divide the rested dough into small equal portions. Roll each portion into a thin circle.
- Cut each circle in half. Fold each semicircle into a cone shape, filling it with the cooled mango mixture. Seal the edges tightly to prevent leakage during frying.
- Heat oil in a deep fryer or large pot. Carefully drop the samosas into the hot oil and fry until golden brown and crispy. Frying in batches prevents overcrowding and ensures even cooking.
- Remove the samosas from the oil and place them on a wire rack or paper towel-lined plate to drain excess oil.
- Serve the hot, crispy Tangy Mango Samosas immediately with your favorite chutney or dipping sauce.
Recipe Notes
Good To Know
- You can substitute wheat flour for refined flour in this recipe.
- The stuffing can be varied with potatoes, peas, mixed vegetables, or chicken.
- This recipe features a twist with raw mango for a unique flavor.
- Serve with green spicy chutney and tamarind chutney.
Expert Tips
- For a crispier samosa dough, add a tablespoon of semolina (rava/sooji) to the flour.
- Don't overcrowd the pan when frying the samosas. Fry in batches to ensure even cooking and crispiness.
- If your mango is very tart, you can balance the flavor by adding a pinch of sugar to the filling.
Storage Instructions
- These samosas can be made ahead and frozen before frying. Fry them directly from the freezer at medium heat for best results.
Related Posts You May Like
Recipe Nutrition
Calories: 124kcalCarbohydrates: 24gProtein: 3gFat: 1gPolyunsaturated Fat: 0.3gMonounsaturated Fat: 0.6gSodium: 855mgFiber: 1g
Jiya Makhija
Articles: 42
5 Comments
Leave a Reply
You must be logged in to post a comment.
Wow, this looks fantastic!
This looks so tasty! Thank you.
Such a flavorful dish! Can’t wait to taste it.
This is so tempting! Can’t wait to cook it.
This looks amazing! Thanks for sharing.