Vegetable Samosas with Mint Chutney

18 45 86
Ingredients Minutes Calories
Prep Cook Servings
10 min 35 min 12
Vegetable Samosas with Mint Chutney
Health Rating

Ingredients


1 cup Mint, fresh (for chutney)
1 cup Cilantro (coriander) (for chutney)
1 tbsp Lime juice (fresh) (for chutney)
1 tbsp Water (for chutney)
1 tsp Jalapeno pepper (finely chopped, for chutney)
1 tsp Garlic (for chutney)
1/2 tsp minced Ginger root (for chutney)
1/8 tsp Salt (for chutney)
2 tbsp Extra virgin olive oil (divided, for samosas)
1/4 cup Yellow onion (finely chopped, for samosas)
2/3 cup grated Carrots (for samosas)
2/3 cup Frozen green peas (thawed, for samosas)
2 tsp Mustard seeds (for samosas)
1 1/2 tsp Garam masala (for samosas)
1/2 tsp Salt (for samosas)
1 potato Potato (, cooked, mashed, for samosas)
8 thin sheet(s) Phyllo dough (thawed)
3 spray (about 1/3 second) Olive oil cooking spray

Instructions


Preheat oven to 350°.

To prepare chutney, combine the chutney 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.

Nutrition Facts

Per Portion

Calories 86
Calories from fat 31
Calories from saturated fat 5.0
Total Fat 3.5 g
Saturated Fat 0.6 g
Trans Fat 0.0 g
Polyunsaturated Fat 0.5 g
Monounsaturated Fat 2.3 g
Cholesterol 0
Sodium 202 mg
Potassium 136 mg
Total Carbohydrate 11.5 g
Dietary Fiber 1.7 g
Sugars 1.0 g
Protein 2.1 g

Dietary servings

Per Portion


Grain 0.6
Vegetables 0.6

Energy sources


Pygal54%467.1884756526069204.911216543632737%293.89408354607326211.906615617248510%353.4760521051252111.3546612890475354%37%10%CarbohydratesFatProtein
Appetizer
Main