Spicy Turkey Samosas with Cranberry and Pepper Chutney
Bring a bold twist to classic Indian street food with these Spicy Turkey Samosas paired with a tangy Cranberry and Pepper Chutney. Perfectly seasoned with garam masala, cumin, and a hint of red chili, the ground turkey filling is balanced by tender peas and wrapped in crispy golden pastry shells. The star accompaniment is a vibrant chutney made from fresh cranberries, sweet red bell peppers, and a touch of apple cider vinegar for a lip-smacking blend of sweet and savory flavors. Ideal for holiday appetizers or game-day snacks, these samosas are an irresistible fusion of spice and zest. Ready in just an hour, they're easy to prepare and guaranteed to impress your guests!
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Recipe Information
Ingredients
- 500 g Ground turkey
- 1 unit Small onion, finely chopped
- 2 unit Garlic cloves, minced
- 1 tbsp Fresh ginger, grated
- 1 tsp Garam masala
- 1 tsp Cumin powder
- 0.5 tsp Red chili powder
- 1 tsp Salt
- 100 g Frozen peas
- 12 unit Spring roll wrappers or samosa pastry sheets
- 500 ml Vegetable oil (for frying and cooking)
- 150 g Fresh cranberries
- 1 unit Red bell pepper, diced
- 3 tbsp Brown sugar
- 2 tbsp Apple cider vinegar
- 50 ml Water
- 2 tbsp Cilantro, chopped
Instructions
Heat 1 tablespoon of vegetable oil in a skillet over medium heat.
Add the chopped onion, garlic, and grated ginger, and sauté until fragrant and translucent, about 3 minutes.
Add the ground turkey to the skillet and cook until browned, breaking it apart with a wooden spoon as it cooks.
Stir in garam masala, cumin powder, red chili powder, and salt. Cook for an additional 2 minutes to incorporate the spices.
Add the frozen peas to the skillet and cook until tender. Remove the mixture from the heat and let it cool slightly.
Take one pastry sheet or spring roll wrapper and fold it into a triangular pocket. Spoon 2–3 teaspoons of the turkey mixture into the pocket. Seal the edges with a paste of water and flour if needed. Repeat with the remaining wrappers and filling.
In a large, deep pan, heat the vegetable oil to 180°C (350°F) for frying.
Carefully fry the samosas in batches until golden brown and crisp, about 3–4 minutes per batch. Drain on a paper towel-lined plate.
To make the cranberry and pepper chutney, combine cranberries, diced red bell pepper, brown sugar, apple cider vinegar, and water in a small saucepan.
Cook over medium heat until the cranberries burst and the mixture thickens, about 10 minutes. Stir occasionally to prevent sticking.
Serve the samosas hot with the cranberry and pepper chutney on the side, garnished with chopped cilantro.
Nutrition Facts
Calories |
5962 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 544.2 g | 698% | |
| Saturated Fat | 84.1 g | 420% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 355 mg | 118% | |
| Sodium | 3350 mg | 146% | |
| Total Carbohydrate | 199.4 g | 73% | |
| Dietary Fiber | 22.2 g | 79% | |
| Total Sugars | 47.0 g | ||
| Protein | 115.7 g | 231% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 202 mg | 16% | |
| Iron | 13.2 mg | 73% | |
| Potassium | 1031 mg | 22% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
