Curried Vegetable Samosas with Cilantro-Mint Chutney

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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 307.1
  • Total Fat: 5.7 g
  • Cholesterol: 74.0 mg
  • Sodium: 452.4 mg
  • Total Carbs: 52.9 g
  • Dietary Fiber: 5.0 g
  • Protein: 10.1 g

View full nutritional breakdown of Curried Vegetable Samosas with Cilantro-Mint Chutney calories by ingredient
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Number of Servings: 4


    1/2 cup fresh cilantro leaves
    1/2 cup fresh mint leaves
    1/4 cup chopped red onion
    2 tbsp fresh lemon juice
    1 tbsp water
    1/4 teaspoon kosher salt
    1/8 tsp sugar
    1 Serrano chile, coarsely chopped
    1 (1/2-inch) piece peeled fresh ginger chopped

    1 1/4 cups mashed cooked peeled baking potatoes
    1/4 cup cooked yellow lentils
    1 tbsp minced fresh mint
    1 tsp butter, softened
    1/4 tsp kosher salt
    1/4 tsp ground cumin
    1/2 cup frozen petite green peas, thawed
    10 egg roll wrappers
    1 large egg, lightly beaten
    Cooking Spray


1 serrano chile is a bit much if you keep the seeds


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 tsp butter, 1/4 teaspoon salt, and cumin. Gently fold in peas.
3. Working with 1 egg roll wrapper at a time (covering remaining wrappers to prevent drying) cut down middle to form 2 long rectangles. Moisten edges of wrapper with egg. Spoon 1 tbsp 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 6 minute on each side. Drain on paper towels. Serve with chutney.

Serving Size: 4 servings (5 samosas and about 1 tbsp chutney)

Number of Servings: 4

Recipe submitted by SparkPeople user ZZZZOHRA.

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