Baked Samosa Egg Roll Triangles

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 large 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