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Samosas with Apple Butter Chutney 

Ninja Test Kitchen
Recipe by Ninja Test Kitchen

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  • Prep 15 mins
  • Total 1h 25 mins
  • Advanced
  • Serves 20

So delicious, these Samosas with Apple Butter Chutney  are most certainly worth the effort! You can have the taste of Indian takeout at home, made by you!

Compatible with

Allergies

  • Contains Wheat

Tip: Allergy Advice

This dish contains the following allergens: Wheat

Cooking mode

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  • 1 cup water, for steaming, divided

DOUGH

  • 1 1/2 cups all-purpose flour 
  • 1/2 tablespoon ground cumin
  • 1 teaspoon lemon juice 
  • 3 tablespoons canola oil 
  • 1 1/2 teaspoons Kosher salt 
  • 3 ounces water (about 3/8 cup)

APPLE BUTTER CHUTNEY

  • 1 cup apple butter 
  • 1 teaspoon tamarind paste  
  • 1/4 cup light brown sugar 
  • 1/4 teaspoon lemon juice 
  • 1/2 teaspoon cayenne pepper
  • Kosher salt, as desired 

FILLING

  • 3 medium red potatoes, unpeeled 
  • 1 teaspoon garam masala
  • 1 teaspoon granulated sugar 
  • 1/2 cup frozen peas, defrosted 
  • 2 Thai green chiles or 1 serrano chili 
  • 1/2 teaspoon cayenne pepper 
  • 1/2 teaspoon smoked paprika
  • 1/2 cup chopped fresh cilantro
  • Juice from 1/2 lemon 
  • 2 tablespoons Kosher salt

Utensils

  • Large Bowl
  • Rubber Spatula
  • Step 1

    In a large bowl, add flour, cumin, lemon juice, canola oil, salt, and water. Mix with a rubber spatula until well–combined, then knead by hand until fully uniform. Form into a ball, cover with a damp cloth, and allow to rise for 40 minutes.   

  • Step 2

    Add all apple butter chutney ingredients into a medium bowl and mix until fully combined. Set aside.  

  • Step 3

    Pour 1/2 cup water into the pot. Place potatoes in the Cook & Crisp Basket and place basket in pot. Close lid and move slider to PRESSURE. Make sure the pressure release valve is in the SEAL position. The temperature will default to HIGH, which is the correct setting. Select QUICK RELEASE. Set time to 5 minutes. Select START/STOP to begin cooking (the unit will build pressure for approx. 10 minutes before cooking begins). 

  • Step 4

    When pressure cooking is complete, allow pressure to quick release by moving the pressure release valve to the VENT position. Move slider to AIR FRY/STOVETOP to unlock the lid, then carefully open it. 

  • Step 5

    Remove the basket from the pot and allow potatoes to cool. When the potatoes are cooled, peel the skin with a knife or peeler. Chop the potatoes into 1/4-inch pieces and place in a large bowl along with the rest of the samosa filling ingredients.

  • Step 6

    When the dough has risen, divide into 10 equal portions and roll into ovals, about 6 to 7–inches in diameter, then cut in half. 

  • Step 7

    With your fingers, apply water to the long side of the oval, bring the two ends together to form a cone, and pinch to seal. Using a spoon, add 2 to 3 tablespoons of prepared filling to the samosa, being careful to not overfill.   

  • Step 8

    Apply water along the remaining edges and seal the samosa. You should have a triangle shape. Repeat steps with the remaining dough. Brush the samosas with canola oil and place in the Cook & Crisp Basket. 

  • Step 9

    Pour 1/2 cup of water into the pot. Place the Basket in the pot. 

  • Step 10

    Close the lid and move slider to STEAMCRISP. Select STEAM/AIR FRY, set temperature to 375°F, and set time to 10 minutes. Press START/STOP to begin cooking (PrE will display for approx. 15 minutes as the unit steams, then the timer will start counting down). 

  • Step 11

    When cooking is complete, remove the basket from the pot. Serve warm with apple butter chutney. 

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