Vegan MoFo 14: Samosa cupcakes with mango chutney topping

Indian food is definitively my favorite one and for the 14th Vegan MoFo recipe I’ve decided to turn samosa into cupcakes.

I’m pretty satisfied with the result and this savory cupcake is going to become, with the eggplant Parmigiana and the English breakfast, one of my favorite. I only have a few hours to think about what to post tomorrow, so I’d better give up writing and start elaborating new ideas. Enjoy it!

samosa cupcakes with mango chutney
Ingredients (makes 10 cupcakes)

For the batter
1 1/2 cup all purpose flour
3/4 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
3/4 cup soy milk at room temperature
1/3 cup canola oil

For the filling
3 medium potatoes
3/4 cup canned green peas
1 onion minced
2 green chilies minced
1/2 tsp cumin seeds
1/4 tsp garam masala
1/4 tsp red chili powder
fresh coriander leaves minced
extra-virgin olive oil
pinch of salt

For the mango chutney
1 ripe mango
2 red chilies minced
1 cm ginger minced
1 tsp black onion seeds
3/4 cup caster sugar
extra-virgin olive oil
pinch of salt

For the decoration
10 green chilies
black onion seeds

Start by preparing the mango chutney. Peel mango and extract the pulp. Heat extra-virgin olive oil in a pan, add black onion seeds, red chilies minced and gently sizzle for a couple of minutes. Add mango pulp, ginger minced, sugar, salt and bring to a boil. Reduce the heat to low and simmer for about 10 minutes, until purée. Remove the pan from the heat and allow to cool completely.

For the filling wash the potatoes and boil for 10-15 minutes. Remove the pan from the heat, drain and transfer them in a bowl with water and ice. This procedure allows the potatoes not to get overcooked. When they are cool peel and cut them into little cubes.
Heat extra-virgin olive oil in a pan, add cumin seeds, garam masala, chili powder, green chilies minced and gently sizzle for a couple of minutes. Add onion minced, green peas, potatoes cubed, salt and pan-fry for about 5 minutes. Remove the pan from the heat, stir in fresh coriander leaves minced and allow to cool completely.

Preheat the oven to 180°.

For the batter whisk in a bowl soy milk and canola oil. In another bowl measure out flour, baking powder, baking soda and salt. Add dry ingredients to the wet and whisk until smooth. Scoop the batter into cupcake pans and transfer to the oven. Bake for 20-25 minutes. Remove the pan from the oven and allow to cool completely.

Cut a cone shape out of each cupcake and cut the point off the cone. Fill the hole with the filling and replace the top.
I suggest to warm the filling a bit and fill the cupcakes before serving, otherwise the cake would get wet.
Pour the mango chutney on the top of each cupcake and garnish with green chilies and black onion seeds.

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10 comments
  1. narf77 said:

    Ok so here’s the thing…I LOVE samosas. I love them to bits BUT (and that but is meant to be big) I hate doing the fiddly wrapping up bit and hoping that they don’t open up in cooking and spill the contents out everywhere. It’s the bane of my samosa loving life and now I don’t have to worry about that happening because I am just going to bake up batches of these babies and serve them with abandon. Who needs fussy wrappers, extra bowls and fiddling around folding when you can just mix, bung and bake?!!! Pure genius sir…pure unmitigated genius! When is that book coming out? Can I write the dust jacket please? 😉

      • narf77 said:

        LOL! Book writing 101 for the lazy vegan eh? 😉 You are ON! 😉

  2. Again, genius recipe! ❤ samosas especially empanadas!

  3. I would love to shove that entire thing into my mouth right now, I LOVE samosas!

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