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Sunday Supper & More

Samosas with yogurt and mint chutney

(Karoline Boehm Goodnick for The Boston Globe)
May 4, 2011

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Makes 8 or enough to serve 4

CHUTNEY

4 scallions, thinly sliced
1/4 cup chopped fresh mint
1/4 cup chopped fresh cilantro
Juice of 2 limes
1/2 cup plain yogurt
Salt, to taste

1. In a bowl, combine the scallions, mint, cilantro, lime juice, yogurt, and salt.

2. Stir well; set aside.

SAMOSAS

6 sheets phyllo dough
4 tablespoons butter, melted
4 cups potato curry, lightly smashed with a potato masher or a large fork
4 teaspoons canola oil

1. Set the oven at 300 degrees. Have on hand a rimmed baking sheet. Set a wire rack on it.

2. Lay 1 sheet of phyllo dough on a work surface. With a pastry brush, lightly moisten the sheet with butter. Lay another sheet of phyllo on top and butter again. Repeat with a third sheet and more butter.

3. Make 3 horizontal cuts, dividing the phyllo sheets into 4 thin pieces (each 4-by-13-inches). Place 1/2 cup of potato curry at one short side of each piece.

4. Fold the end of the dough over the filling to form a triangle. Continue to fold the strip into triangles, like a flag. Seal the ends with butter, if necessary.

5. Use the remaining 3 sheets of phyllo, butter, and filling to shape 4 more triangles.

6. In a large skillet over medium high heat, heat 2 teaspoons canola oil. When the skillet is hot, add 4 samosas. Cook for 4 minutes on each side or until the phyllo dough is golden.

7. With a metal spatula, transfer the samosas to the rack. Repeat with remaining 2 teaspoons canola oil and remaining 4 samosas.

8. Bake the samosas for 5 minutes or until they are heated through. Serve with chutney.

Karoline Boehm Goodnick