Curried Vegetable Samosas with Cilantro-Mint Chutney – ★★★★★



A few weeks ago I started playing with wonton wrappers and I think it’s my new “thing.” I love making little pouches filled with delicious veggies what can I say 🙂 This week we went a little heavier with the filling and had a spicy sauce on the side. The sauce really makes these bad boys amazing. It is extremely spicy using a whole serrano chili so be warned that if you are not a fan of spicy you may want to only use half of a pepper. Don’t omit it because I think it really compliments the veggies. I also want to add for those on a budget (like me) that this may look like an expensive recipe with all the fresh herbs but if you have a dollar store near your home that sells produce you may be able to get most of the produce there. I was able to buy the mint, cilantro, serrano chilis, bag of red onion, lemons and ginger at the dollar store. There is no way to pass up those savings so check out your local dollar store. Original recipe can be found at . Perry gave these 5 stars!

“The sauce alone is worth5 stars. The spicier the better and this chutney definitely had some heat. Also, I really enjoy samosas to begin with so this dinner was a shoe in for me. Kelsey and I discussed baking them next time for added crunch but really I would not change anything about this recipe.”

Serves: 4 (5 samosas a serving with 1 tbsp sauce)    Calories: 228



– 1/2 cup of fresh cilantro leaves

– 1/2 cup of fresh mint leaves

– 1/4 cup of chopped red onion

– 2 tbsp fresh lemon juice

– 1 tbsp water

– 1/4 tsp salt

– 1/8 tsp sugar

– 1 serrano chili, chopped coarsely

– 1/2 inch piece of fresh ginger, peeled


– 1 & 1/4 cups of mashed cooked and peeled baking potatoes

– 1/4 cup cooked lentils

– 1 tbsp minced fresh mint

– 1 tsp curry powder

– 1 tsp butter, softened

– 1/4 tsp 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.) Cook lentils according to package (Boil for about 20-25 minutes)

2.) For chutney, combine all ingredients in a blender until smooth. Set aside

3.) If you don’t want to boil your potato you can do it in the microwave. Puncture the potato with the fork all around. Cook for 3 minutes on each side.

4.) Combine the potatoes, lentils, mint, curry powder, 1 tsp of butter, 1/4 tsp salt, and cumin. Gently fold in the peas.

5.) Working with 1 wrapper at a time, cut down the middle to make 2 long rectangles. Moisten the edges with egg and spoon about 1 tbsp of filling into the middle of the wrapper. Take one corner and fold it to meet the opposite corner. Press the edges to seal and set aside. Continue with remaining wrappers and filling.

6.) Heat a large skillet over medium-high heat. Coat the pan with cooking spray. Lightly coat the samosas with cooking spray also. Add the samosas to your pan and cook for 1 minute on each side. Set on paper towels to collect excess oil.

7.) Serve with chutney.

*Original recipe found at

**Photo is an original taken by me


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