Vegetarian Samosas with Mint-Cilantro Sauce

These are my new obsession!! I love love love samosas but anything deep-fried always comes with a side of guilt. These, my friends, are BAKED. And AWESOME. I kind of want to put this sauce on everything (cats beware).

Vegetarian Samosas with Mint-Cilantro Sauce
Makes 16 samosas
Just the Tip / Inspired by RR

Here’s what I used:

For the samosas:

  • 1 large potato, peeled and diced
  • 1 tbsp extra-virgin olive oil
  • 1 small onion, finely chopped
  • 1/2 jalapeño pepper, seeds and stem removed, finely chopped
  • 2 tsp fresh ginger (about a half-inch piece), grated
  • 2 clove garlic, chopped
  • 1 tsp coriander seeds
  • 1 tsp curry powder
  • 1/2 tsp ground cumin
  • 1/4 tsp ground allspice
  • 1/2 tsp cinnamon
  • kosher salt and freshly ground black pepper
  • 1 plum tomato, seeded and finely chopped
  • 1/4 cup frozen peas
  • 1/4 cup vegetable stock, a little more or a little less to loosen filling
  • 2 tbsp (about a palmful) fresh cilantro, chopped
  • 1 package (2 9-inch rounds) store-bought, raw pie dough
  • 1 egg, beaten with a splash of water

For the dipping sauce:

  • 3-4 cloves garlic
  • 1 1-inch piece of ginger
  • 1 bunch fresh mint, leaves removed from stems
  • 1 bunch fresh cilantro, leaves removed from stems
  • 1 jalapeno pepper, seeds and stem removed
  • 1 tsp sugar
  • salt
  • juice of 2 limes
  • 1 tbsp water
  • 1 tbsp extra-virgin olive oil

Here’s what I did:

  1. Preheat oven to 400.
  2. Cook the potatoes in a large saucepan of boiling, salted water until tender, about 3-5 minutes. Drain and reserve in the same pot you cooked them in.
  3. In a large skillet over medium-high heat, add olive oil. Add onion and cook until soft, about 3-4 minutes, then add jalapeño, ginger, garlic, coriander seeds, curry powder, cumin, allspice, cinnamon, and salt and freshly ground black pepper, and cook about 2-3 minutes. Stir in the drained potatoes, tomato, peas, and cilantro and cook for 1 more minute. If the filling seems too thick, add a splash or two of vegetable stock. Remove from the heat and let cool.
  4. On a lightly floured surface, unroll both doughs. Cut each dough round into 8 equal wedges, like a pizza so you have 16 long wedges.
  5. Spoon 1 heaping tsp of the potato filling into the middle of each wedge. Brush the edges of the dough with egg wash and fold up, bringing the three points up to each other, then pinching at the seams to form a small pyramid. Brush the outside of each samosa with egg wash and transfer to a baking sheet. Bake 15-20 minutes, until golden brown.
  6. While the samosas are in the oven, prepare the dipping sauce: Place garlic and ginger in the food processor and pulse until finely chopped. Add the mint, cilantro, jalapeño, sugar, salt and lime juice, and puree until ground. Add water and olive oil and pulse to combine.


3 thoughts on “Vegetarian Samosas with Mint-Cilantro Sauce

  1. hodgkiss1122 says:

    Oh my! Mint and cilantro are my two favorite things! can’t wait to try this!

  2. hodgkiss1122 says:

    Reblogged this on Nomadic NOM NOM and commented:
    This looks like a fantastic blog for foodies! Yum!

  3. S says:

    Hi: I love samosas and green chutney too: FYI the “dipping sauce” you mention is actually called cilantro chutney. Chutneys are of dozens of varieties, and green chutney (cilantro-mint chutney) and tamarind chutney are the two classic dips for samosas.

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