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Wednesday, June 30, 2010

Curried Vegetable Samosas with Cilantro-Mint Chutney

I'll be honest, I'm not a huge fan of *most* Indian food,  it's just not my thing. I am a fan of anything with mashed potatoes in it though. So today we branched out of our comfort zone and made Curried Vegetable Samosas with Cilantro-Mint Chutney.

I don't think I've ever had lentils before and I was impressed. I'll be looking for other recipes that use lentils now.  I also am a fan of the Hot Madras Curry Powder used in this recipe--so much better than regular curry powder.  The chutney is a little spicy with the serrano chili in it, so if you're not a huge spicy person you may want to choose a pepper with less kick, seed the pepper or not use it at all.  We like it spicy (which is probably obvious by now based on the number of spicy dish posts) so we throw it in, seeds and all.  

It takes a while to make the actual samosas but if you have the time, I think it's worth it. You could probably make them ahead and then freeze them or refrigerate them but I don't really know for sure.  I know Pirogies are frozen though so I would think you could do the same thing.

We didn't make any changes to the recipe, and it was DELICIOUS!  Oh but we couldn't find yellow lentils so we used brown ones. I don't know if this is like taboo for natives to this cuisine, but we live in the suburbs so we do the best we can.  To cut time we also bought the pre-made mashed potatoes rather than making our own mashed potatoes.  When you have two people working on this recipe, things come together a lot quicker.  

As of today's post, 4 people (including me) gave this an average rating of 4 out of 5.

I hope you enjoy this in your home as much as we did in ours!

Recipe by Bill and Cheryl Jamison, Cooking Light, April 2010

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


  • 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


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.

Nutritional Information

2.6g (sat 0.9g,mono 0.5g,poly 0.2g)

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