Baked Samosas with Mint Chutney

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The filling was too limey for me - perhaps my mango wasn't sweet enough to counteract the acidity? I also thought the mint chutney was horrid, watery, mustardy - yuck.

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The filling tasted fantastic and these were pretty easy. I loved the combination of sweet and spicy flavors and the mint chutney tasted great with the samosas. I thought they were a little greasy with the puff pastry dough, and in order to get (8 samosas, I needed to roll out the dough I trimmed when making the circles the recipe called for. I didn't get the leftover dough rolled out as thin as the first samosas I made and these were a little gummy after cooking. I may try making the homemade samosa dough next time.

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I did not add the mango and they were great. I also hold up on the heat because my daugther loves Samosas. I made them into triangles cutting squares and foldem once you get more out of the dough, I made 18 Samosas out of one package. There were fabulosas!!

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I like this recipe very much. I have made about 30 samosas. Puff pastry was great in this recipe. They are great cold and hot.
LOVE IT!

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Aarti, I have wanted to learn how to make these little meat pastries for a long time. I love them, no matter what country of origin, but it's been hard to find recipes for them that sounded authentic--or even good. You have given us not one but TWO different recipes for them already! I will be making both, and can I just say that they chose perfectly when they chose you. You make dishes EVERYONE wants to eat! I've also wanted a good lentil recipe and a simple recipe for tikka masala--which I made with turkey, and which was DELISH! Way to go Food Network for giving us Aarti! Go girl!

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Made this for the Super Bowl. I was a little confused about the portions. Maybe someone else can explain it to me? She says cut 8 circles and then cut those in half (16 semosas, right? but then she says the recipe makes 8. Anyway, we ended up with 12 before we ran out of room on the cookie sheet (may have made them a little too big. This recipe took me about an hour and 10 minutes to make and I had help. My stepdaughter rolled out and cut the pastry for me. So give yourself plenty of time. Sounds like I'm doing nothing but griping about this recipe but we all really liked it. Husband's exact words, "Hon, this is pretty good." Next time I'd add a little more salt and not fill them so much so they're a little smaller. But they were soooo good. Thanks for the recipe, Aarti! :

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This application produced a Samosa fit for Vandana Shiva herself! I was thrilled, even if they are non-traditionally baked. I swiftly bloomed the cumin and coriander seeds to release flavor and subsituted ataulfo mangoes for fiber reduction in the texture of the chutney and a more delicate sweetness. When using water to seal the edges of your samosa, take note to dampen not drench. The only factor that prevented me from hailing this application a complete success was the utilization of chicken breast meat instead of normal chicken meat. Although chicken breasts are convenient, they lack the flavor of other cuts of the chicken due to their fat content. Although this is very good for a healthy samosa, it needed a slight rich element to bring out the contrast in your mint chutney. Adding egg yolks the second time I created your samosas fit the job splendidly. Please keep bringing your culture on a plate, Aarti, because your fans will faithfully gobble it up!

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These were so tasty! The chutney on the samosas was a perfect pairing and we've used the mint chutney on other things too. YUM.

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My puff pasty got WAY too puffy but the filling was delicious. I ate the left over filing on its own. The mango was a really lovely sweetness that balanced out the super hot chipotle.

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They were tasty...and a good shortcut. For the person who used Phylo pastry...Aarti said "Puff" Pastry. It will not work with Phyllo!