Vegetable Samosas with Green Chutney Samosas any time my Favorite! 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 SAMOSAS: 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 Preparation 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.
Posted on: Sat, 10 Jan 2015 04:02:30 +0000
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