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baked chicken and mango samosas

LifeIsGoodkd avatar
Recipe by
Kathy D
@LifeIsGoodkd

This is a healthier version of samosas from Aarti Sequeira. These are baked little beauties. If you've never made samosas before, I recommend finding Aarti's YouTube video so you can watch how to fold them. These samosas are great when served with a nice chutney of your choice (I like mango chutney) or tamarind sauce. Note: ajwain seeds are used in the dough, but you can use about 1/4 t. of cumin instead.

yield 8 Samosas
prep time 30 Min
cook time 30 Min
method Bake

Ingredients For baked chicken and mango samosas

  • FOR THE PASTRY:
  • 1/2 c
    all-purpose flour
  • 1/2 c
    cake flour (you can use all-purpose flour if you don't have cake flour)
  • 1/4 c
    buttermilk
  • 1/4 c
    vegetable/canola oil
  • 1 pinch
    big pinch of salt
  • 1/2 tsp
    ajwain seeds (you may substitute cumin here)
  • FOR THE FILLING:
  • 1 lg
    russet potato, boiled until tender
  • 1
    boneless, skinless chicken breast, poached and shredded
  • 1
    mango, finely diced
  • 1
    lime, zest of full lime and juice of half of the lime
  • 5 Tbsp
    chipotle sauce
  • 1/2 tsp
    coriander seeds
  • 1/2 tsp
    cumin seeds
  • handful of cilantro, minced
  • salt and pepper, to taste

How To Make baked chicken and mango samosas

  • 1
    Pastry: Mix the flours, buttermilk, oil, salt, and ajwain seeds (or 1/4 t. cumin instead) into a large bowl. Mix until it forms a dough. Knead this dough for about 5 minutes, until it softens up a bit. Let it rest at room temperature for about 15 minutes. Meanwhile, make the filling.
  • 2
    Filling: Mix all of the filling ingredients together with your (clean) hands into a large bowl. Taste for seasoning and then set aside.
  • 3
    Putting it Together: When the dough is ready for rolling, preheat the oven to 425 degrees F. Roll the dough into a short cylinder and cut in half, then cut each half into two - so you have 4 pieces. Roll each piece into a ball. Flatten the balls into discs. On a floured surface, roll each ball into 1/8 inch thick , 7 inch wide circle - then cut into 2 semicircles each. Put about 1 T. of filling into the center of 1 semicircle of dough (have a small bowlful of water next to you). Dip your finger into the water and run it along the edges of the semicircle. Arrange the semicircle so the flat edge is facing away from you. Grab the left corner and fold it over the dough in a triangular motion , so this corner lands on the bottom right side of the filling. Do the same with the other corner. Squeeze the bottom shut and fold it over and seal it with water (or you can seal it with a fork). Repeat until you have 8 large samosas.
  • 4
    Bake: Put the samosas onto a cookie sheet and bake for 15 minutes at 425 degrees F., then turn the heat down to 375 degrees F. and bake for approx. 10 more minutes. You can flip them over when you turn the heat down if you'd like. Serve them hot with some chutney.
  • Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!

Categories & Tags for Baked Chicken and Mango Samosas:

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