Curried Vegetable Samosas with Cilantro-Mint Chutney |
|
 |
Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
|
Spicy, herby chutney complements the delicately seasoned vegetable samosas, a traditional Indian street food. Ingredients:
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 |
cooking spray |
Directions:
1. To prepare chutney, combine first 9 ingredients in a blender; process until smooth. Set aside.
2. To prepare samosas, combine potatoes, lentils, mint, curry powder, 1 teaspoon butter, 1/4 teaspoon salt, and cumin. Gently fold in peas.
3. 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.
4. 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.
|
|