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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Asian >> Indian Subcontinent >> Indian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. PEEL potatoes; CUT into quarters and cook until tender in gently boiling salted water; DRAIN; MASH potatoes coarsely in a large bowl; ADD 1 cup finely chopped onion, 3/4 cup thawed frozen peas, 2 diced seeded anaheim chilies, 2 tablespoons minced fresh cilantro and 2 tablespoons minced fresh mint. | 2. TOAST 1/2 teaspoon cumin seeds in a skillet over medium heat, until seeds become aromatic and lightly pop; ADD to the other ingredients in large bowl; WHISK together the remaining spices in a cup or smaller bowl: 2 tablespoons fresh lemon juice or 2 tablespoons lime juice, 1 tablespoon olive oil, 2 teaspoons ground coriander, 1 1/2 teaspoons curry powder, 1 teaspoon ground cumin, 1 teaspoon ginger-garlic paste (or 1/2 teaspoon each) and 1 1/4 teaspoons fine sea salt; POUR over ingredients in bowl; STIR mixture gently until mixture is thoroughly combined. | 3. MEASURE all of the EASY HOMEMADE PASTRY ingredients into large bowl of a food processor; PROCESS ingredients for one minute or until the dough forms into a ball. | 4. PLACE the dough onto clean smooth surface sprinkled with flour; ROLL into a sheet of dough between 1/8 and 1/4 inch thick; SPRINKLE with flour to prevent rolling pin from sticking if needed. | 5. CUT dough sheet into circles by pressing a large drinking glass over dough, re-rolling scraps if needed; REPEAT process until all dough is used. | 6. PLACE oven rack to center position; PREHEAT oven to 400°F. | 7. SPOON about 1 tablespoon VEGETABLE SAMOSA FILLING on one half of each pastry circle, leaving a 1/2-inch border (add just enough filling without overstuffing); FOLD each pastry circle over in half to form a turnover; PRESS round edge of turnovers gently with a fork (if you have leftover filling, you may serve this as a tasty Indian potato salad later!). | 8. LIFT turnovers with a metal spatula; arrange on greased cookie sheet; BRUSH with olive oil. | 9. BAKE turnovers 15-20 minutes, or until golden brown. | 10. SERVE with Major Grey chutney or mint chutney and enjoy! | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
purpose flour	2 2/3	cups		-	-	-	-
vegetable bouillon granule	1	tablespoon		-	-	-	-
coriander	1	teaspoon	ground	5.364	0.9898	0.2227	0.3199
cumin	1	teaspoon	ground	7.875	0.929	0.374	0.4677
curry powder	1/2	teaspoon		3.25	0.5583	0.1429	0.1401
onion powder	1/4	teaspoon		2.046	0.4747	0.0625	0.0062
olive oil	3/4	cup		119.34	0.0	0.0	13.5
milk	1/3	cup		49.6133	3.8877	2.562	2.6596
lemon juice	1	tablespoon		3.355	1.0523	0.0534	0.0366
egg yolk	1			54.74	0.6103	2.6962	4.5118
olive oil				119.34	0.0	0.0	13.5
potato	2	lbs	peeled boiled	698.5331	158.6668	18.5973	0.8165
onion	1	cup	chopped	64.0	14.944	1.76	0.16
pea	3/4	cup	thawed	30.87	5.5492	2.0580000000000003	0.147
anaheim chilies	2		diced seeded	-	-	-	-
cilantro	2	tablespoons	minced	0.46	0.0734	0.0426	0.0104
mint	2	tablespoons	minced	9.12	1.6653	0.6378	0.193
lemon juice	2	tablespoons		3.355	1.0523	0.0534	0.0366
olive oil	1	tablespoon		119.34	0.0	0.0	13.5
coriander	2	teaspoons	ground	5.364	0.9898	0.2227	0.3199
curry powder	1 1/2	1/2		3.25	0.5583	0.1429	0.1401
cumin	1	teaspoon	ground	7.875	0.929	0.374	0.4677
ginger garlic paste each	1	teaspoon		-	-	-	-
fine sea salt	1 1/4	1/4		-	-	-	-
cumin seed	1/2	teaspoon	toasted	7.875	0.929	0.374	0.4677

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.