Baked Samosas with Mango Chutney Recipe

Name: Baked Samosas with Mango Chutney
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 cups (475 ml) potato, cut into 1/4-inch cubes; 2 cups (475 ml) pumpkin, peeled and cut into 1/4-inch cubes; 1 cup (225 ml) cauliflower, cut into small florets; 1/2 cup (125 ml) frozen peas, rinsed and drained; 1 Tbsp (15 ml). nonhydrogenated soy margarine or butter; 1/2 Tbsp (7 ml). cumin seeds; 1/2 Tbsp (7 ml). ground cumin; 1/2 Tbsp (7 ml). ground coriander; 3/4 Tbsp (10 ml). Indian curry paste; 1 tsp (5 ml). Spike all-purpose seasoning; 1/4 tsp (1 ml). salt; 1 Tbsp (15 ml). honey; 1-1/4 cups (300 ml) unbleached white flour; 1-1/4 cups (300 ml) whole wheat pastry flour; 1 tsp (5 ml). salt; 6 Tbsp (90 ml). safflower oil; 5 Tbsp (70 ml). water, or as needed; 1/2 tsp (2 ml). safflower oil; 1 clove garlic, crushed; 1 small fresh red chili, seeded and finely diced; 1/8 tsp (1 ml). cumin seeds; 1 large sweet mango, cut into 1/2-inch cubes; 1/8 tsp (1 ml). ground coriander; 2 Tbsp (30 ml). apple cider vinegar; 2 Tbsp (30 ml). raw sugar; 1/8 tsp (1 ml). salt

Try this homemade Baked Samosas with Mango Chutney recipe the whole family will love. Made with potato, pumpkin, cauliflower and frozen peas. Easy step-…

This Baked Samosas with Mango Chutney relies on simple, everyday ingredients such as (7 ml). cumin seeds, (7 ml). ground cumin, (7 ml). ground coriander and (10 ml). indian curry paste. It comes together quickly and makes 4 servings, at about 616 kcal each. The step-by-step instructions below are written to be easy to follow, even on a busy day.

It works as a light main on its own or as a starter alongside crusty bread, and it's just as good for a cozy night in as it is for feeding a crowd. Leftovers keep well, so it's a smart choice for meal prep too.

Updated Jun 30, 2026

Serves 4 Soups & Stews

Servings: persons

2 cups (475 ml) potato, cut into 1/4-inch cubes
2 cups (475 ml) pumpkin, peeled and cut into 1/4-inch cubes
1 cup (225 ml) cauliflower, cut into small florets
1/2 cup (125 ml) frozen peas, rinsed and drained
1 Tbsp (15 ml). nonhydrogenated soy margarine or butter
1/2 Tbsp (7 ml). cumin seeds
1/2 Tbsp (7 ml). ground cumin
1/2 Tbsp (7 ml). ground coriander
3/4 Tbsp (10 ml). Indian curry paste
1 tsp (5 ml). Spike all-purpose seasoning
1/4 tsp (1 ml). salt
1 Tbsp (15 ml). honey
1-1/4 cups (300 ml) unbleached white flour
1-1/4 cups (300 ml) whole wheat pastry flour
1 tsp (5 ml). salt
6 Tbsp (90 ml). safflower oil
5 Tbsp (70 ml). water, or as needed
1/2 tsp (2 ml). safflower oil
1 clove garlic, crushed
1 small fresh red chili, seeded and finely diced
1/8 tsp (1 ml). cumin seeds
1 large sweet mango, cut into 1/2-inch cubes
1/8 tsp (1 ml). ground coriander
2 Tbsp (30 ml). apple cider vinegar
2 Tbsp (30 ml). raw sugar
1/8 tsp (1 ml). salt

1
Steam the potato and pumpkin until almost tender, then add the cauliflower and cook for another 5 minutes.
2
Transfer the vegetables to a bowl, add the peas, and mix well.
3
Set aside.
4
In a small skillet heat the margarine or butter on medium-low heat.
5
Add the cumin seeds and toast until golden.
6
Remove from the heat and add the remaining spices and salt.
7
Cook again for a few minutes until browned and fragrant.
8
Add the honey and remove from the heat.
9
Mix the seasonings with the steamed vegetables and chill.
10
Preheat the oven to 375 degrees (200 C.).
11
Combine the dry pastry ingredients in a bowl.
12
Add the oil and rub in with your fingertips until crumbly.
13
Mix in just enough water to make a soft dough.
14
Place the dough on a floured surface and knead for 5-8 minutes until smooth.
15
Form the dough into a log and cut into 8 pieces.
16
Shape each piece into a ball, then flatten into a disk between the palms of your hands.
17
R
18
oll each disk into a thin 6-inch circle, then cut each circle in half.
19
Wet the straight edge of a half-circle with water, then fold in half and seal together to form an open cone.
20
Fill the cone with the potato mixture, leaving about 1/2 inch of pastry at the top.
21
To seal, start at the left side and pinch the two pastry sides together, then fold down.
22
Keep pinching and folding, crimping all the way along in this manner.
23
Repeat for each one.
24
Place the samosas on an oiled baking tray.
25
If desired, lightly brush with oil for a smooth, golden finish.
26
Bake for 35 to 45 minutes, or until crispy and golden brown.
27
Serve hot or cold with Mango Chutney.
28
Heat the oil in a small saucepan on medium-low heat.
29
Add the garlic, chili, and cumin seeds and saute until light golden.
30
Add the rest of the ingredients and simmer for 10 to 15 minutes, stirring from time to time to prevent sticking.
31
Serve as needed.

616

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Swap the honey for maple syrup or agave for a slightly different but equally rich sweetness.
Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

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Frequently Asked Questions

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 26 ingredients. The key ingredients include: 2 cups (475 ml) potato, cut into 1/4-inch cubes, 2 cups (475 ml) pumpkin, peeled and cut into 1/4-inch cubes, 1 cup (225 ml) cauliflower, cut into small florets, 1/2 cup (125 ml) frozen peas, rinsed and drained, and more.

Yes, Baked Samosas with Mango Chutney falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Quick Info

Servings
4 servings
Calories
616 kcal
Category
Soups & Stews

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