Spicy, herby chutney complements the delicately seasoned vegetable samosas, a traditional Indian street food.
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
How to Make It
To prepare chutney, combine first 9 ingredients in a blender; process until smooth. Set aside.
To prepare samosas, combine potatoes, lentils, mint, curry powder, 1 teaspoon butter, 1/4 teaspoon salt, and cumin. Gently fold in peas.
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.
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.
We made this from scratch...a lot of work for a small portion. That being said, they were really yummy, so if you have leftover peas and mashed potatoes, go for it! Next time we make these, I'm going to mash the potatoes with some coconut milk to balance the curry powder.
This recipe was great. I just made the samosas not the chutney since i am not a mint person. The samosas were excellent the only changes I made was using regula curry powder and I used wonton wrappers instead. I think I would add even more curry next time, but it was nice and creamy from the potatos and the sweetness of the peas stood out nicely. I would def make these again.
I made these for a work potluck and they were really good. I doubled the recipe and with the help of one other person it really didn't take as long as I'd expected to fold and fry all the samosas. Everyone loved them and was curious about the ingredients. Didn't bother with the chutney, I like them with greek yogurt. Despite my greatest efforts I couldn't find Madras curry powder but everyone still loved them.
The samosas were great! Didn't make the chutney as I don't like cilantro and someone I was cooking for hates mint (left the mint out of the samosas as well). I thought they turned out really well. Also couldn't find any Madras curry powder so had to use regular, but they were still good. I think a yogurt sauce of some kind would go really well with the curry flavor, we just served them with Greek yogurt.
I make this all the time for parties. And I always get rave reviews.
However, I do do things a bit differently. First, I don't bother with the chutney. A simple raita is just so much easier. Second, I loose the lentils. It's just one more ingredient. And it's really not that necessary. Third, I use wonton or egg roll wrappers, whatever my dismal grocery store has at the time. Also, it's really easy to make in advance. About 3 weeks before a party, I'll make this recipe. And then I layer each samosa between a sheet of wax or parchment paper. And then freeze the whole batch. 24 hours before the party, I take the batch out of the freezer and defrost in the fridge, and then cook up before serving.
That said, my husband loves this recipe, my parents (!) love this recipe, guests love it too. It's really yummy.
Indeed I ate these happily, though I think the filling was a bit dry. If mint chutney isn't your favorite, we did find that a spicy yogurt dip makes a fine substitute. My husband also said they went well with an Asian spicy peanut sauce. When I make these again, (and I will definitely make them again!) I will increase the amount of curry and perhaps puree the filling to make it more moist.
This was an all right recipe for me. I don't think that the amount of time spent on it justifies the taste. The samosas were rather bland, even after I upped the spices. The chutney is tasty, but I would double the recipe if I were to make again. I liked, not loved this recipe.
This was awesome! I'm not a huge fan of this type of cuisine but this recipe is a keeper. The chutney is FANTASTIC if you like spicy. The samosas themselves took a while to make but it's totally worth it in the end. I also think Madras curry is way better than just regular curry powder. I subbed pre-cooked mashed potatoes and only had brown lentils. Thanks CL for opening my eyes!
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