Vegetable Samosas with Mint Chutney
Ingredients
- CHUTNEY:
- 1 cup fresh mint leaves
- 1 cup fresh cilantro leaves
- 1 tablespoon fresh lime juice
- 1 tablespoon water
- 1 teaspoon finely chopped seeded jalapeño pepper
- 1 teaspoon chopped garlic
- ½ teaspoon minced peeled fresh ginger
- ⅛ teaspoon salt
- SAMOSAS:
- 2 tablespoons olive oil. divided
- ¼ cup finely chopped onion
- ⅔ cup shredded carrot
- ⅔ cup frozen green peas. thawed
- 2 teaspoons mustard seeds
- 1 ½ teaspoons garam masala
- ½ teaspoon salt
- 1 cup leftover mashed potatoes
- 8 14 x 9-inch sheets frozen phyllo dough. thawed
- Cooking spray
Instructions
- Preheat oven to 350°.
- 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.
