- 1 cup potatoes, diced small
- 2 tablespoons olive oil, divided
- ¼ cup onion, finely chopped
- ⅔ cup carrots, shredded
- ⅔ cup frozen green peas, thawed
- 2 teaspoons mustard seeds
- 1½ teaspoons garam masala
- ½ teaspoon salt
- 8 (14×9”) sheets frozen phyllo dough, thawed (look for a vegan option, if needed)
- Cooking spray
- 1 cup fresh mint leaves
- 1 cup cilantro
- 1 tablespoon fresh lime juice
- ¼ cup water
- 1 teaspoon jalapeño, finely chopped
- 1 teaspoon fresh garlic, chopped
- ½ teaspoon fresh ginger, peeled and minced
- ⅛ teaspoon salt
- Preheat oven to 350°F.
- Place the diced potatoes in a small pot. Cover the potatoes with water.
- Bring to a boil and cook potatoes until tender—about 5–8 minutes. Remove from heat, drain, then set aside.
- Heat 1 tablespoon olive oil in a large, nonstick skillet over medium heat.
- And onion and cook until translucent.
- Next, add the carrots. Cook for two minutes, stirring occasionally.
- Add the peas, mustard seeds, garam masala, and salt.
- Cover, then cook for two minutes.
- Stir in potatoes, then remove from heat.
- Working with one phyllo sheet at a time, cut into 3 equal pieces so you have four sheets that give you 12 equal pieces.
- Work with one piece of phyllo dough at a time, spray with cooking spray and spoon 1 tablespoon of the vegetable mixture onto the piece of phyllo dough—about 1 inch from the edge.
- Fold corner edge over mixture, creating a triangle. Continue to fold until you reach the end of the phyllo piece.
- Repeat with remaining pieces of phyllo.
- Place seam side down on a baking sheet.
- Brush samosas with the remaining olive oil.
- Place in oven and bake for 25–30 minutes or until golden brown.
- While the samosas are baking, make the mint chutney.
- Place all the chutney ingredients into a blender and blend till smooth.
- Serve the samosas warm with the mint chutney.
|NUTRITIONAL INFO||PER SERVING|
|Calories||80 (30 from fat)|
|Carbohydrate||12g (1g dietary fiber, 1g sugar)|
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