2tablespoonplain yogurtcan be eliminated for vegan version
Samosas
1½cupsmashed potatoes
¼cuppeascooked
1teaspoonfresh gingerchopped
1tablespooncilantro leaveschopped
1teaspoonground turmeric
1teaspoonground coriander
½teaspoonground cumin
½teaspoonchili powder
1teaspoonsaltunless mashed potatoes are salted
1pie dough
water
oil
Instructions
Mint-Cilantro Chutney
In the bowl of a blender, add all ingredients except yogurt and pulse until smooth. Pour chutney into a medium bowl and stir in yogurt. Set aside.
Samosas
Preheat oven to 425°F. Prepare a baking sheet with parchment paper.
In a mixing bowl, combine all ingredients except pie dough, water and oil and mix well. Set aside.
On a floured work surface, roll out pie dough to ¹â„₈-inch thickness in a square. Use a pizza cutter to cut 9 equal squares. Fold each square in half to form triangular pockets and add a spoonful of filling in the center of each square. Fold into a triangle and pinch edges together to seal; brush edges with a bit of water.
Transfer to prepared baking sheet. Brush with a little oil (or egg wash) and bake for 35 to 40 minutes or until golden brown. Serve warm with chutney.
Notes
- Authenticity: This is not meant to be a super authentic version. It's made from Thanksgiving leftovers...something other than a typical leftover sandwich for the holidays. I still think it is fun and flavorful and I hope you enjoy them.- Vegan: These can easily be made vegan, just ready instructions in the recipe for swaps.