Spicy, herby chutney complements the delicately seasoned vegetable samosas, a traditional Indian street food.

Bill and Cheryl Jamison
Recipe by Cooking Light April 2010

Gallery

Randy Mayor; Styling: Cindy Barr

Recipe Summary

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

Ingredient Checklist

Directions

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

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  • 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.

Nutrition Facts

288 calories; fat 2.6g; saturated fat 0.9g; mono fat 0.5g; poly fat 0.2g; protein 11g; carbohydrates 58.3g; fiber 5.4g; cholesterol 29mg; iron 4.6mg; sodium 574mg; calcium 43mg.