Potato Stuffed Samosas & Green Mango Chutney

Potato Stuffed Samosas & Green Mango Chutney

Like the rest of the world, few foods are associated with certain events and seasons in Pakistan too. Such as Kashmiri Chai is an integral part of the food served during the wedding festivities in winter season, Gulab Jamans and Ladoos are served to celebrate joyous occasions, samosay and pakoras are served with fiery chutneys as the monsoon opens the heavens after hellish summers in Pakistan.
Our love for samosas just doesn't end with the celebration of monsoon rain but takes center stage during the month of fasting – Ramzan. No iftar table is without vegetable or minced meat samosas, served with various types of chutneys.
While growing up in Pakistan, I don’t remember samosas were ever made at home. They were always bought from family’s favorite Halwayee – Specialized sweet makers. I learnt how to make samosas after I moved to London as the local version could not satisfy my taste buds. Ammi would always buy the uncooked vegetable samosas from Sajid Sweets in Sadaar Rawalpindi and freeze them. They were fried before iftar at home and served with homemade mint, coriander yogurt chutney. I used to (and still do) make a concoction with ketchup and mint chutney which was not pleasant to look at but tasted great with a samosa coupled with a sweet cup of tea for iftar.
With Ramzan and Monsoon not very far away, I thought it’s a good idea to share my version of the samosa recipe. I am planning to make a stock of these before the month of fasting begins end of June this year.

Ambreen Malik


  1. 1 Cup Flour –
  2. 2 Tbsps Oil :
  3. ½ tsp Salt –
  4. ¾ tsp Ajwain Seed / Carom –
  5. ½ cup Water – Kneading . Use more if needed .
  6. 1 Potatoes – kgs – Boiled / peeled / mashed
  7. 2 3 tbsps Onions onions – medium (thinly chopped). oil for frying the . .
  8. 2 Chilies Fresh Green – Medium sized (thinly chopped)
  9. 1/2 cup Coriander Fresh – chopped –
  10. 1/2 cup Mint Fresh – chopped -
  11. 1 ½ tsps Cumin seeds Roasted . (Heaped – Crushed in Pestle Mortar)
  12. 1 ½ tsps Coriander seeds Roasted – . (Heaped - Crushed in pestle mortar)
  13. Anaar Dana powder (Dried Pomegranate powder)
  14. 2 tsps. / 2 tsps Mango Powder Aam Alternative : Dried – choor – .
  15. ½ to 1 tsps chilies Crushed red – Adjust want more or less . . to tastes
  16. 1 tsp Salt – Adjust want more . (heaped) – to taste


  1. For Dough

  2. Knead the dough soft but firm with hand or in the kneading machine. Use water as needed. Let the dough rest for an hour before making small dough balls (Smaller than a golf ball). This dough will make around 12 small dough balls to make 12 chapattis (24 samosas).

  3. For Filling

  4. In a frying pan, pour 3 tbsps. of oil and fry the chopped onions till they are translucent. Do not brown. Remove on a kitchen paper. Let them cool completely before use.

  5. None

  6. Making Samosas:

Add Step



Have you cooked this recipe?

Share your version with a Cooksnap photo

Share your Cooksnap