Baked Samosa Egg Roll Triangles
1
Points®
Total time: 50 min • Prep: 25 min • Cook: 25 min • Serves: 12 • Difficulty: Easy
Spiced potatoes and peas bake inside egg roll wrappers for a quicker, lighter take on the usual deep-fried samosas. We use Yukon gold potatoes because their naturally buttery flavor pairs well with the rich spices. The small amount of cayenne pepper here does lend a surprising bit of kick; decrease the amount or omit it if you’re sensitive to heat. The accompanying chutney enhances each bite with herbal fragrance (and requires no oil or other fat).
Ingredients
Cooking spray
5 spray(s)
Uncooked Yukon gold potato
12 oz, peeled and cubed
Canola oil
1 Tbsp
Garlic
2 clove(s), minced
Garam masala
1 tsp
Ground turmeric
¼ tsp
Cayenne pepper
¼ tsp
Frozen green peas
½ cup(s), thawed
Kosher salt
1 tsp, divided
Egg roll wrapper
12 item(s)
Cilantro
1 cup(s), leaves and stems, loosely packed
Fresh mint leaves
1 cup(s), loosely packed
Water
¼ cup(s)
Fresh lime juice
1 Tbsp
Fresh ginger
2 tsp, peeled and minced
Serrano chili pepper
1 item(s), or jalapeño pepper, seeded and minced
Instructions
1
Preheat oven to 425°F. Line a large sheet pan with parchment paper. Place potatoes in a small saucepan and cover with water. Bring to a boil; reduce heat, and simmer until tender, 10 to 12 minutes. Drain.
2
Heat oil in a medium skillet over medium heat. Add garlic; cook until just golden, about 1 minute. Stir in garam masala, turmeric, and cayenne pepper; cook 30 seconds, stirring constantly. Stir in potatoes; coarsely mash potatoes with a fork. Stir in peas and ¾ tsp salt. Remove pan from heat.
3
Working with 1 egg roll wrapper at a time, cut wrapper in half. Moisten all edges of wrapper with water. Place about 1 tbsp filling at the end of each piece of wrapper; fold one corner over the filling to form a triangle shape, and continue folding in a flag fashion to form a triangle. Press seams to seal. Place on prepared sheet pan. Repeat process with remaining filling and wrappers.
4
Coat tops of samosas with nonstick cooking spray. Bake until crisp and browned, 15 to 18 minutes. While samosas bake, in a mini food processor, place cilantro and mint; pulse until finely chopped. Add water, lime juice, ginger, serrano, and remaining ⅛ tsp salt; process until almost smooth. Serve chutney with samosas.
5
Serving size: 2 samosas and 2 tsp chutney
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