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1
To make the chutney, heat the oil in a large pan, add 1/2 the onion and sweat over medium heat for about 10 mins until translucent. Add 1/2 the ginger, saute for 1 min then add the sugar and let caramelize. Add 1/2 the mustard seeds, 1/2 tsp turmeric, the tandoori seasoning, a pinch of salt and the mango. Add the vinegar, bring to a boil and simmer over medium heat for 15-18 mins. Set aside to cool.
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2
To make the filling, cook the potatoes in boiling salted water for about 20 mins, drain, let cool slightly then peel and cut into small cubes. Meanwhile, cook the cauliflower in boiling salted water for 3-4 mins. Drain. Heat the butter in a pan, add the remaining mustard seeds, ginger and onion. Cook, stirring constantly, for 8-10 mins. Add the remaining turmeric, cumin and garam masala, then the potato and cauliflower. Add 2 tbsp water and mix well. Set aside to cool.
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3
To make the pastry, mix the flours, add 1/2 tsp salt and 2/3 cup water. Use your hand to quickly mix into a dough and knead until smooth. Wrap in plastic wrap and chill for 15 mins. Divide into 6 equal portions and form into balls. Roll out each the ball of dough thinly on a well-floured surface into 7 inch discs then cut in 1/2. Brush water around the edges then fold into a cone shape. Stuff with filling and seal the top to enclose.
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4
Heat the oil to 350u00b0F. Add the samosas 4 at a time and cook until golden brown on both sides. Remove with a slotted spoon and drain on paper towels. To serve, make a dip by mixing the cucumber into the yogurt. Season and serve with the samosas and chutney in small bowls.
