Rating: 4 stars
6 Ratings
  • 1 star values: 0
  • 2 star values: 1
  • 3 star values: 1
  • 4 star values: 1
  • 5 star values: 3

This dish uses leftover mashed potatoes in a big batch of Indian-inspired snacks—good for parties.

Maureen Callahan
Recipe by Cooking Light November 2010

Gallery

John Autry; Styling: Leigh Ann Ross

Recipe Summary

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

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350°.

    Advertisement
  • 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.

  • 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.

  • 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.

Nutrition Facts

89 calories; fat 3.6g; saturated fat 0.7g; mono fat 2.3g; poly fat 0.5g; protein 2.2g; carbohydrates 13g; fiber 1.6g; cholesterol 1mg; iron 0.9mg; sodium 217mg; calcium 21mg.
Advertisement
Advertisement