Vegetable Samosas with Mint Chutney

Vegetable Samosas with Mint Chutney Recipe
Photo: John Autry; Styling: Leigh Ann Ross
This dish uses leftover mashed potatoes in a big batch of Indian-inspired snacks—good for parties.

Yield:

12 servings (serving size: 2 samosas and 1 1/2 teaspoons chutney)

Recipe from

Nutritional Information

Calories 89
Fat 3.6 g
Satfat 0.7 g
Monofat 2.3 g
Polyfat 0.5 g
Protein 2.2 g
Carbohydrate 13 g
Fiber 1.6 g
Cholesterol 1 mg
Iron 0.9 mg
Sodium 217 mg
Calcium 21 mg

Ingredients

CHUTNEY:
1 cup fresh mint leaves
1 cup fresh cilantro leaves
1 tablespoon fresh lime juice
1 tablespoon water
1 teaspoon finely chopped seeded jalapeño pepper
1 teaspoon chopped garlic
1/2 teaspoon minced peeled fresh ginger
1/8 teaspoon salt
SAMOSAS:
2 tablespoons olive oil, divided
1/4 cup finely chopped onion
2/3 cup shredded carrot
2/3 cup frozen green peas, thawed
2 teaspoons mustard seeds
1 1/2 teaspoons garam masala
1/2 teaspoon salt
1 cup leftover mashed potatoes
8 (14 x 9-inch) sheets frozen phyllo dough, thawed
Cooking spray

Preparation

1. Preheat oven to 350°.

2. To prepare chutney, combine first 8 ingredients in a food processor; process 1 minute or until smooth. Spoon mixture into a bowl; cover and refrigerate.

3. To prepare samosas, heat 1 tablespoon olive oil in a large nonstick skillet over medium heat. Add onion to pan, and cook for 2 minutes, stirring occasionally. Add carrot, and cook 2 minutes, stirring occasionally. Add peas, mustard seeds, garam masala, and salt; cover and cook 2 minutes. Stir in potatoes; remove from heat.

4. Working with 1 phyllo sheet at a time, cut each sheet lengthwise into 3 (3 x 14-inch) strips, and coat with cooking spray. (Cover remaining phyllo dough to keep from drying.) Spoon 1 tablespoon potato mixture onto 1 end of each strip. Fold 1 corner of phyllo dough over mixture, forming a triangle; keep folding back and forth into a triangle to end of strip. Place triangles, seam sides down, on a baking sheet. Brush triangles with the remaining 1 tablespoon oil. Bake at 350° for 23 minutes or until lightly browned. Serve warm or at room temperature with chutney.

Note:

Maureen Callahan,

November 2010
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