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These shortcut vegetarian Samosas with Mint Chutney are filled with potatoes, peas and lentils and ready in under 45 minutes.
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Samosas with Mint Chutney

These shortcut vegetarian Samosas with Mint Chutney are filled with potatoes, peas and lentils and ready in under 45 minutes. 
Prep Time20 mins
Cook Time20 mins
Total Time40 mins
Course: appetizer/ dinner
Servings: 32
Calories: 48kcal


  • For the Samosas
  • 1 package egg roll wrappers
  • 1 large baking potato
  • cup red lentils
  • 2 Tablespoons fresh mint minced
  • 1 teaspoon curry powder
  • 1 teaspoon ghee or unsalted butter
  • ½ teaspoon cumin
  • ½ cup frozen peas rinsed in water to thaw
  • ½ cup vegetable oil
  • For the Mint Chutney
  • ½ cup cilantro leaves
  • ½ cup mint leaves
  • ¼ cup chopped onion
  • 2 Tablespoons fresh lemon juice
  • 2 Tablespoons water
  • ¼ teaspoon kosher salt
  • 1 Tablespoon jaggery or brown sugar
  • 1 serrano chile seeds and ribs removed, chopped
  • 1 - ½ inch piece of fresh ginger peeled


  • For Chutney:
  • Combine all the ingredients in the bowl of the small food processor and process until the ingredients are minced and form a paste like sauce. Taste and adjust seasoning, adding a bit more sugar if needed. Place in a bowl and set aside.
  • For Samosas:
  • Pierce potato with a fork and cook in the microwave for 8 - 10 minutes or until the potato is easily pierced with a fork. While the potato is cooking, add the lentils to a small saucepan of water. Bring to a boil and reduce to a simmer. Simmer for 3 - 5 minutes until the lentils are just cooked. Drain and rinse in cold water. Add to a large mixing bowl.
  • Add the cooked potato (without skin), mint, curry powder, ghee and cumin. Mix to combine. fold the drained peas in. Taste and adjust seasonings.
  • Cut eat egg roll wrapper in half. Starting at the bottom, add about a tablespoon of filling to the bottom of the egg roll strip. Fold one corner up and over the filling, making a triangle. Fold that triangle up, and continue to fold as you would a flag, completely enclosing the filling. Moisten the egg roll wrapper edge with water and press to seal. Repeat with remaining egg roll wrappers and filling.
  • Place ¼ cup oil in the bottom of a 10 inch skillet - oil should be approximately ¼ inch deep. Heat the oil over medium high heat till shimmering. Add 5 samosas to the pan and cook for 2 - 3 minutes or until golden brown. Turn and cook for another 2 - 3 minutes on the other side. Remove samosas to a paper towel lined tray. Repeat with remaining samosas, adding more oil as necessary.
  • Monitor temperature - if samosas are turning dark brown, lower your temperature. To test the oil, you can add a small piece of egg roll wrapper.
  • Serve the samosas with the mint chutney!


You can assemble these samosas several hours in advance and then fry them right before serving. 


Calories: 48kcal | Carbohydrates: 3g | Fat: 3g | Saturated Fat: 2g | Sodium: 21mg | Potassium: 60mg | Vitamin A: 80IU | Vitamin C: 2.3mg | Calcium: 5mg | Iron: 0.3mg