Curried Vegetable Samosas with Cilantro-Mint Chutney

Spice and I have a slight love affair with Indian food. We order from a nearby restaurant frequently. Their delivery special is out of this world. We always get: chicken tikki masala (mmmm), vegetable samosas, basmati rice and a dessert. Call me crazy but its usually the best dinner of the week.

Much to my surprise then, yesterday I came home to Spice bent over the stove with our latest issue of Cooking Light open to Vegetable Samosas. In reading through the recipe, I couldn't believe how easy they were! Spice quickly saved me some time by telling me all she did was mix the filling together, roll it in a wonton wrapper and stick it in a skillet.

The samosas were different from how we are used to having them. They had a great curry flavor and the wanton wrapper was a delicate and welcomed swap from the fried dough that usually surrounds our samosas.

Give it a whirl:

Vegetable Samosas with Cinantro-Mint Chutney from Cooking Light April 2010

Chutney:

½ cup fresh cilantro leaves

½ cup fresh mint leaves

¼ cup red onion

2 tablespoons fresh lemon juice

1 tablespoon water

¼ teaspoon kosher salt

1/8 teaspoon sugar

1 serrano chile, coarsely chopped

1 (1/2-inch) piece peeled fresh ginger

 

Samosas:

1 ¼ cups mashed cooked peeled baking potatoes

¼ cup cooked yellow lentils

1 tablespoon minces fresh mint

1 teaspoon Madras curry powder

1 teaspoon butter, softened

¼ teaspoon kosher salt

¼ teaspoon ground cumin

½ cup frozen petite green peas, thawed

10 egg roll wrappers

1 large egg, lightly beaten

Cooking spray

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, ¼ teaspoon salt and cumin. Gently fold in peas.

Working with 1 egg roll wrapper at a time, 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 towles. Serve with chutney. Yields 4 servings.