Vegetable Samosas with Mint Chutney

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 Cooking Light

More From Cooking Light

Nutritional Information

Amount per serving
  • Calories: 89
  • Fat: 3.6g
  • Saturated fat: 0.7g
  • Monounsaturated fat: 2.3g
  • Polyunsaturated fat: 0.5g
  • Protein: 2.2g
  • Carbohydrate: 13g
  • Fiber: 1.6g
  • Cholesterol: 1mg
  • Iron: 0.9mg
  • Sodium: 217mg
  • Calcium: 21mg

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. 1. Preheat oven to 350°.
  2. 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. 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. 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.
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