Vegetable Samosas with Mint Chutney
Over a year ago
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Ingredients
- For Samosa
- 2 tbsp olive Oil
- ¼ cup chopped Onion
- 2/3 cup shredded Carrot
- 2/3 cup thawed frozen green Peas
- 2 tsp Mustard seeds
- 1 ½ tsp Garam masala
- ½ tsp Salt
- 1 cup leftover mashed Potatoes
- 8 thawed sheets frozen phyllo Dough
- Oil for fry
- For Chutney
- 1 cup Mint leaves
- 1 cup Cilantro leaves
- 1 tbsp Lime juice
- 1 tsp chopped seeded jalapeño Pepper
- 1 tsp chopped Garlic
- ½ tsp minced peeled Ginger
- 1/8 tsp Salt
Accompaniment
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Description
The Indian style vegetable samosa are great snacks and they become even more delicious when cool mint chutney slathered on the top of samosas.
Method
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1
Step 1: In a food processor, add all the ingredients of chutney and process them until becomes smooth. Keep it aside.
Step 2: Heat oil in a skillet, then add onion and cook while stirring occasionally.
Step 3: Add carrot, peas, mustard seeds, garam masala, and salt, then cook for 2 minutes and stir in potatoes.
Step 4: Cut 1 phyllo sheet at a time lengthwise into 3 strips.
Step 5: Spoon potato mixture onto 1 end of each strip, then fold 1 corner of phyllo sheet over mixture to form a triangle.
Step 6: Fold the rounded edges together and crimp to seal.
Step 7: Repeat the same process with remaining sheets.
Step 8: Heat oil in a pan and fry the samosas in the batches of 4 to 5 at a time until they turns golden.
Step 9: Serve the hot samosas with mint chutney.
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