Samosa (Indian dumplings filled with vegetables) with mango chutney

COOK TIME
90 mins

TOTAL TIME
90 mins

Ingredients

Directions

1. 1

   Peel 2 onions and chop finely. Peel ginger and chop very finely. Cut the mango from the stone, carve the flesh crosswise, cut it from the skin and dice finely. Heat olive oil in a pot, fry onions until translucent, add half of the ginger and fry briefly.

2. 2

   Sprinkle with sugar, allow to caramelize a little. Add 1 tablespoon of mustard seeds and mango. Season with 1/2 tsp. turmeric, salt and tandoori. Deglaze with vinegar, bring to the boil and simmer over medium heat for 15-18 minutes.

3. 3

   Pour the chutney into a small bowl. Wash the potatoes and cook in boiling water for about 20 minutes. Drain, rinse and peel. Let the potatoes cool down. Meanwhile clean and wash the cauliflower and cut into very small florets.

4. 4

   Put into boiling salted water and cook for 3-4 minutes, pour into a sieve and drain very well. Peel 2 onions and chop finely. Finely dice the potatoes. Heat clarified butter in a pan, add 1 tbsp. mustard seeds, onions and the remaining ginger.

5. 5

   Stir-fry for 8-10 minutes. Add 1 tsp. turmeric, 1 tsp. cumin and Garam Masala. Add potatoes and cauliflower, deglaze with 2 tbsp. water, mix well, season with cayenne pepper and let cool.

6. 6

   For the dough, mix flour and 1/2 teaspoon of salt, add 150 ml of water and knead vigorously with your hands until a smooth dough is obtained. Let rest for about 15 minutes. Divide the dough into 6 equal parts with floured hands.

7. 7

   Form into balls. Roll each ball thinly into a circle (18 cm Ø) on a well floured work surface. Cut in half, brush the edges with water. Wrap the halved circle of dough to form a bag.

8. 8

   Spread the potato and cauliflower filling in it and press the opening together with your hands and fold it over. Process all dough balls and dough filling in this way. Heat the oil in a wide pot (180 ° C).

9. 9

   Fry the samosa on both sides in 3 portions until golden brown. Lift out with a ladle and let it drip off on kitchen paper. Meanwhile peel and finely grate the cucumber for the yoghurt. Mix yoghurt and cucumber.

10. 10

    Season to taste with salt, cumin, pepper and mustard powder. Arrange the samosa on a plate. Add yoghurt and chutney in small bowls. Serve with salad.

Nutrition Facts

KCAL
640 kcal

CARBS
74 g

FATS
31 g

PROTEINS
14 g