Dessert samosa, discovered in Goa

Mango samosa, the star dish at the Grand Hyatt Goa. Image: Grand Hyatt Goa

As part of a seasonal promotion, the Grand Hyatt Goa has included a hybrid of the classic Indian samosa on the menu: The mango samosa. Stuffed with dry mango papad and fresh mango pieces, the snack is then deep-fried and served with a mint and coriander herb salad. 

"Our executive sous chef Rajib Mazumder came up with this dish when we were looking for new recipes for this promotion," says executive chef Shane O'Neill, who uses the fruits grown on the hotel premises (a yield of 840 mangoes so far) for all of the recipes. "It was one of the most popular dishes with our team during the tasting sessions, and the customers seem to like it too."  

Intrigued? Here's how to make it:

Khatta Meetha Aam Samosa recipe

Serves six and takes one hour to prepare

For samosa filling:

Ingredients                              Quantity

Oil                                                50ml

Cumin seeds                              5g

Ginger, chopped                       15g

Green chilli, chopped               10g

Potatoes boiled, chopped      200g

Fresh mango, chopped             50g

Dry mango papad, chopped     50g

Red chilli powder                        10g

Turmeric powder                            5g

Coriander powder                       10g

Sugar                                             20g

Salt                                               To taste

Oil (for frying)                                 2l

Method:

Heat oil in a pan and add cumin seeds. Once crackled, add ginger and chopped green chilli and sauté. Add potatoes and cook before adding chilli, turmeric, coriander powder and salt. Allow it to cook. Add mango papad, fresh mango and coriander, and mix it well. Remove from the fire and cool.

Samosa dough:

Ingredients                                 Quantity

Refined flour                                300g

Clarified butter (ghee)                30ml

Salt                                                 To taste

Water                                             As required

Method: Mix the flour with salt and ghee. Slowly add water and keep kneading till the dough is pliable but not too soft. Divide and shape into balls of the same size. Cover with a moist cloth and set aside for 15-20 minutes.

Rolling the samosa: Take each ball and roll into a thin puri, slightly elongated in shape. Take a knife and divide into two by cutting through the centre. Make a fold in the shape of a triangle, place the stuffing inside the cone, run a wet finger along the edges of the dough and press firmly to seal.

Frying the samosa: Heat oil in a kadai (or a wok). Reduce flame, slowly drop 2-3 samosas into the oil and deep-fry until golden brown, turning them carefully to ensure cooking on all sides. Remove and place onto absorbent paper. 

Serve the samosa with amchur (dried mango powder) chutney and a mint and coriander herb salad.