Curried Vegetable Samosas With Cilantro-Mint Chutney

• Chutney:
• 1/2 cup fresh cilantro leaves
• 1/2 cup fresh mint leaves
• 1/4 cup chopped red onion
• 2 tablespoons fresh lemon juice
• 1 tablespoon water
• 1/4 teaspoon kosher salt
• 1/8 teaspoon sugar
• 1 serrano chile, coarsely chopped
• 1 (1/2-inch) piece peeled fresh ginger
• Samosas:
• 1 1/4 cups mashed cooked peeled baking potatoes
• 1/4 cup cooked yellow lentils
• 1 tablespoon minced fresh mint
• 1 teaspoon Madras curry powder
• 1 teaspoon butter, softened
• 1/4 teaspoon kosher salt
• 1/4 teaspoon ground cumin
• 1/2 cup frozen petite green peas, thawed
• 10 egg roll wrappers
• 1 large egg, lightly beaten
• Cooking spray

1. To prepare chutney, combine first 9 ingredients in a blender; process until smooth. Set aside.
2. To prepare samosas, combine potatoes, lentils, mint, curry powder, 1 teaspoon butter, 1/4 teaspoon salt, and cumin. Gently fold in peas.
3. Working with 1 egg roll wrapper at a time (cover remaining wrappers to prevent drying), cut down middle to form 2 long rectangles. Moisten edges of wrapper with egg. Spoon 1 tablespoon potato mixture near bottom edge of wrapper. Fold up from 1 corner to the opposite outer edge of the wrapper, making a triangle. Fold over to opposite side again as if folding up a flag. Repeat fold to opposite side to form a triangle. Repeat with remaining wrappers and filling.
4. Heat a large cast-iron skillet over medium-high heat. Coat pan with cooking spray. Lightly coat samosas with cooking spray. Add samosas to pan, and cook 1 minute on each side. Drain on paper towels. Serve with chutney.

fresh cilantro, mint leaves, red onion, lemon juice, water, kosher salt, sugar, serrano chile, fresh ginger, samosas, potatoes, fresh mint, curry powder, butter, kosher salt, ground cumin, frozen petite green peas, egg roll wrappers, egg, cooking spray

Taken from www.myrecipes.com/recipe/curried-vegetable-samosas-with-cilantro-mint-chutney (may not work)