Indian Veggie Samosas with Fresh Mint Chutney

First lets cook the filling. Peel, boil and cut potatoes, Next saute one white onion in a pot with cumin seeds and tumeric, next adding in the cubed potatoes and one can of peas. Keep cooking on low heat for about 10 minutes. Place egg roll wrapper on flat surface and fill with one spoon of mixture. The way you close the samosa does not really matter so be creative, but making sure each corner is sealed with egg wash. Bake in oven on an oiled tray for about 20 minutes on 350.

For the mint chutney place the following in blender: 1 batch of fresh mint, 2 batches of fresh cilantro, a half a jalepeno, some lemon juice.

Cooking With Style

SARIT