Shortcut Samosas with Mint Chutney
Serves 4-6
Samosas
1 tbsp. extra virgin olive oil
1/2 lb. potatoes, diced
1/4 cup chopped onion
1 tsp. garam masala
1 tsp. curry powder
1/2 tsp. ground coriander
1/2 tsp. garlic powder
1/2 tsp. salt
1/3 cup frozen peas, thawed
2 tbsp. chopped fresh cilantro
3-4 whole wheat flour tortillas, cut in half
2 tsp. all-purpose flour
2 tbsp. extra-virgin olive oil
Mint Chutney
1 small white onion - peeled and roughly chopped
1 bunch fresh cilantro
1 1/2 cups fresh mint leaves
1-2 green chile peppers - seeded and chopped (such as serrano or jalapeno peppers)
1-2 tbsp. fresh lemon juice
1 clove garlic
1/2 tsp. salt
2-4 tbsp water, or more as needed
Preheat oven to 400F. Place potatoes, onion, garam masala, curry powder, ground coriander, garlic powder, and salt in a large microwave safe dish. Stir to combine. Cover with plastic wrap or, poke a few holes in the plastic for ventilation, and microwave on high for 5 minutes, until tender and mashable.
Gently mash the potato mixture with a fork or potato masher. Fold in peas and cilantro.
Stir the flour together with 2 tsp. of water to form a paste.
Start folding your samosas by placing the pointed corner of the tortilla away from you, the curved edge pointing towards. Take some flour paste using your finger and apply along the curved edge, bring the left hand side across to the centre (bottom left photo) and then do the same for the right hand side (bottom right photo). The bottom edge should form a neat point, apply some pressure to the glued tortilla to help the flour paste bind together to form a cone.
Place some of the potato filling inside, and glue the top of the samosa cone with more flour paste. Repeat with remaining tortillas and filling.
Place the samosas on a baking sheet and brush with olive oil. Bake until lightly browned and crispy, about 15 minutes.
Meanwhile, combine all chutney ingredients in a blender or food processor, and puree to desired consistency.
Serve samosas with chutney.