Curried Vegetable Samosas with Cilantro-Mint Chutney

Curried Vegetable Samosas with Cilantro-Mint Chutney Recipe
Photo: Randy Mayor; Styling: Cindy Barr
Spicy, herby chutney complements the delicately seasoned vegetable samosas, a traditional Indian street food.


4 servings (serving size: 5 samosas and about 1 tablespoon chutney)

Recipe from

Nutritional Information

Calories 288
Fat 2.6 g
Satfat 0.9 g
Monofat 0.5 g
Polyfat 0.2 g
Protein 11 g
Carbohydrate 58.3 g
Fiber 5.4 g
Cholesterol 29 mg
Iron 4.6 mg
Sodium 574 mg
Calcium 43 mg


1/2 cup fresh cilantro leaves
1/2 cup fresh mint leaves
1/4 cup chopped red onion
2 tablespoons fresh lemon juice
1 tablespoon water
1/4 teaspoon kosher salt
1/8 teaspoon sugar
1 serrano chile, coarsely chopped
1 (1/2-inch) piece peeled fresh ginger
1 1/4 cups mashed cooked peeled baking potatoes
1/4 cup cooked yellow lentils
1 tablespoon minced fresh mint
1 teaspoon Madras curry powder
1 teaspoon butter, softened
1/4 teaspoon kosher salt
1/4 teaspoon ground cumin
1/2 cup frozen petite green peas, thawed
10 egg roll wrappers
1 large egg, lightly beaten
Cooking spray


1. To prepare chutney, combine first 9 ingredients in a blender; process until smooth. Set aside.

2. To prepare samosas, combine potatoes, lentils, mint, curry powder, 1 teaspoon butter, 1/4 teaspoon salt, and cumin. Gently fold in peas.

3. Working with 1 egg roll wrapper at a time (cover remaining wrappers to prevent drying), cut down middle to form 2 long rectangles. Moisten edges of wrapper with egg. Spoon 1 tablespoon potato mixture near bottom edge of wrapper. Fold up from 1 corner to the opposite outer edge of the wrapper, making a triangle. Fold over to opposite side again as if folding up a flag. Repeat fold to opposite side to form a triangle. Repeat with remaining wrappers and filling.

4. Heat a large cast-iron skillet over medium-high heat. Coat pan with cooking spray. Lightly coat samosas with cooking spray. Add samosas to pan, and cook 1 minute on each side. Drain on paper towels. Serve with chutney.


Bill and Cheryl Jamison,

April 2010
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