Vegetable Samosas With Mint Chutney

• CHUTNEY:
• 1 cup fresh mint leaves
• 1 cup fresh cilantro leaves
• 1 tablespoon fresh lime juice
• 1 tablespoon water
• 1 teaspoon finely chopped seeded jalapeno pepper
• 1 teaspoon chopped garlic
• 1/2 teaspoon minced peeled fresh ginger
• 1/8 teaspoon salt
• SAMOSAS:
• 2 tablespoons olive oil, divided
• 1/4 cup finely chopped onion
• 2/3 cup shredded carrot
• 2/3 cup frozen green peas, thawed
• 2 teaspoons mustard seeds
• 1 1/2 teaspoons garam masala
• 1/2 teaspoon salt
• 1 cup leftover mashed potatoes
• 8 (14 x 9-inch) sheets frozen phyllo dough, thawed
• Cooking spray

1. Preheat oven to 350u0b0.
2. To prepare chutney, combine first 8 ingredients in a food processor; process 1 minute or until smooth. Spoon mixture into a bowl; cover and refrigerate.
3. To prepare samosas, heat 1 tablespoon olive oil in a large nonstick skillet over medium heat. Add onion to pan, and cook for 2 minutes, stirring occasionally. Add carrot, and cook 2 minutes, stirring occasionally. Add peas, mustard seeds, garam masala, and salt; cover and cook 2 minutes. Stir in potatoes; remove from heat.
4. Working with 1 phyllo sheet at a time, cut each sheet lengthwise into 3 (3 x 14-inch) strips, and coat with cooking spray. (Cover remaining phyllo dough to keep from drying.) Spoon 1 tablespoon potato mixture onto 1 end of each strip. Fold 1 corner of phyllo dough over mixture, forming a triangle; keep folding back and forth into a triangle to end of strip. Place triangles, seam sides down, on a baking sheet. Brush triangles with the remaining 1 tablespoon oil. Bake at 350u0b0 for 23 minutes or until lightly browned. Serve warm or at room temperature with chutney.

chutney, mint, fresh cilantro, lime juice, water, pepper, garlic, fresh ginger, salt, olive oil, onion, shredded carrot, frozen green peas, mustard seeds, garam masala, salt, leftover mashed potatoes, phyllo dough, cooking spray

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