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Vegetarian Samosas with Cilantro Chutney

(1)
  1 reviews
  • 30 min prep time
  • 50 min total time
  • 7 ingredients
  • 16 servings
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Be adventuresome and make your own samosas - it's easy with Grands! biscuits for the wrapper and purchased chutney.

Bake-Off® Contest 47, 2014
Lynn Albright
Norwalk, Connecticut

Ingredients

1
bag (11 oz) frozen backyard grilled potatoes
1
box (9 oz) frozen baby sweet peas
2/3
cup coriander chutney
1
teaspoon curry powder
1
teaspoon cumin
1/4
teaspoon turmeric
1
can Pillsbury™ Grands!™ Flaky Layers refrigerated original biscuits (8 biscuits)

Steps

  • 1 Heat oven to 350°F. Line large cookie sheets with parchment paper. Microwave potatoes as directed on bag. Place in medium bowl. Microwave peas as directed on box; drain. Add 1 cup peas to potatoes.
  • 2 With potato masher or fork, mash mixture, leaving some small pieces. Add 2 tablespoons of the chutney, the curry powder, cumin, turmeric, 1/2 teaspoon salt and 1/4 teaspoon pepper; mix well. Gently stir in remaining peas. Cool 10 minutes.
  • 3 Separate dough into 8 biscuits; separate each biscuit evenly into 2 layers, making 16 dough rounds. Press each biscuit layer to form 4-inch round. Spoon 1 rounded tablespoon potato mixture onto center of each biscuit round. Fold biscuit in half over filling, stretching gently if necessary. Press edges firmly to seal. Place 2 inches apart on cookie sheets.
  • 4 Bake 12 to 18 minutes or until golden brown. Serve warm with remaining chutney.
  • 1 Heat oven to 350°F. Line large cookie sheets with parchment paper. Microwave potatoes as directed on bag. Place in medium bowl. Microwave peas as directed on box; drain. Add 1 cup peas to potatoes.
  • 2 With potato masher or fork, mash mixture, leaving some small pieces. Add 2 tablespoons of the chutney, the curry powder, cumin, turmeric, 1/2 teaspoon salt and 1/4 teaspoon pepper; mix well. Gently stir in remaining peas. Cool 10 minutes.
  • 3 Separate dough into 8 biscuits; separate each biscuit evenly into 2 layers, making 16 dough rounds. Press each biscuit layer to form 4-inch round. Spoon 1 rounded tablespoon potato mixture onto center of each biscuit round. Fold biscuit in half over filling, stretching gently if necessary. Press edges firmly to seal. Place 2 inches apart on cookie sheets.
  • 4 Bake 12 to 18 minutes or until golden brown. Serve warm with remaining chutney.

Expert Tips

A mixture of coriander, chiles and vinegar, coriander chutney (also called cilantro or green chutney) can be found in the Indian foods section of most supermarkets or at Indian specialty markets.

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
147.4
Calories from Fat
35
% Daily Value
Total Fat
3.4g
5%
Saturated Fat
1.2g
6%
Trans Fat
0g
Cholesterol
0mg
0%
Sodium
321.5mg
13%
Total Carbohydrate
27.1g
9%
Dietary Fiber
1.9g
7%
Sugars
10.4g
Protein
3.1g
% Daily Value*:
Vitamin A
8%
8%
Vitamin C
18.10%
18%
Calcium
2%
2%
Iron
6.80%
7%
Exchanges:
1/2 Starch; 0 Fruit; 1 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 1/2 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 1/2 Fat;
Carbohydrate Choice
1 1/2
*Percent Daily Values are based on a 2,000 calorie diet.
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