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Billie & Mamy's Broccoli-Mango Samosas
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Billie & Mamy's Broccoli-Mango Samosas

It is a great pleasure for us to take part in your contest. It was fun for Billie and I to share ideas, and to cook together. The basic recipe is your recipe, as it works so well, but we have made a "spicy but sweet" filling with only ingredients that we love (broccoli, mango and coriander leaves).
For the children, there was less chili (only one), but I would recommend to keep it to 2, because it gives a good balance with the mango.
Course Appetizer
Cuisine Indian
Servings 8 samosas

Ingredients

Dough:

  • 1/2 cup all purpose flour
  • 1/2 tablespoon sooji (semolina flour)
  • 1/4 teaspoon salt
  • 11/2 tablespoons oil
  • 1/4 cup minus 2 tablespoon lukewarm water

Filling

  • 1 CUP BOILED AND ROUGHLY MACHED POTATOS
  • 1 CUP BROCCOLIS (BOILED FOR ONE MINUTE THEN REFRESHED UNDER COLD WATER)
  • 1/2 CUP FRESH CHOPPED MANGO
  • 1 HANDFULL OF FRESH CORIANDER
  • 1/2 teaspoon cumin seeds
  • 2 chopped green chilies
  • 1 teaspoon coriander powder
  • 1/4 teaspoon garam masala
  • 1 teaspoon salt
  • 2 tablespoons oil

Instructions

Dough

  • Mix the flour, sooji, salt, oil and salt together to make a soft dough (add more water as needed).
  • knead the dough for about 1 to 2 minutes to make the dough smooth and pliable.
  • Set the dough aside and cover it with damp cloth. Let the dough sit for at least 15 minutes.

Filling:

  • Heat the oil in a frying pan on medium high heat. Test the heat by adding one cumin seed to the oil; if it cracks right away oil is ready.
  • Add cumin seeds as cumin seeds crack, add green chilies, coriander powder and stir for few seconds.
  • Add the potatoes and broccoli, and stir-fry for about 4 minutes. Stir in garam masala. Add the salt according to taste.
  • Let the filling cool to room temperature. When cold, add the shredded mango and coriander leaves.

Making Samosa:

  • Take 2 tablespoons of water and 1 tablespoon of all-purpose flour to make a paste and keep aside.
  • Knead the dough for a minute.
  • Divide the dough into 8 equal parts and make into balls.
  • Roll each ball into 3/5 inch rectangles.
  • Spread the paste lightly all along the sides and upper part of the rectangle.
  • Put a big spoonful of filling on the lower side of the rectangle, and roll firmly, sliding the sides to imprison the filling. (it should look like a "nem").

Continue filling the rest of the samosas.

  • Heat about 1-1/2 inch of the oil in a frying pan on medium heat. To check if oil is hot enough place a small piece of dough in oil and dough should sizzle and come to the surface slowly.
  • Place the samosas in the frying pan a few at a time.
  • After samosas are floating on top of the oil turn them slowly. Fry the samosas until the samosas turn a light golden-brown color on all sides. If you use a high heat, the samosa crust will be too soft and not crispy.