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Curried Vegetable Samosas with Cilantro-Mint Chutney

Photo: Randy Mayor; Styling: Cindy Barr
Yield 4 servings (serving size: 5 samosas and about 1 tablespoon chutney)
Spicy, herby chutney complements the delicately seasoned vegetable samosas, a traditional Indian street food.

Ingredients

  • Chutney:
  • 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
  • Samosas:
  • 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

Nutrition 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

How to Make It

  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.