Veggie Samosas
with Raita & Tangy Ginger Chutney | 6 servings
In honor of Asian Heritage Month—and with help from award-winning Indian chef Surbhi Sahni—we present these crispy Indian-inspired samosas (made simpler by using premade pie dough). You’ll wrap the dough around a savory potato and pea filling spiced with garam masala and curry powder, then bake until crisp, flaky, and golden brown. Serve the samosas with two tasty condiments: raita (a cooling cucumber-yogurt sauce), and a savory-sweet mix of ginger, apricot, and red pepper jam.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
2 unit
Pie Crusts
(Contains Wheat)
12 ounce
Potatoes
1 unit
Red Onion
1 thumb
Ginger
1 unit
Lemon
1 unit
Mini Cucumber
¼ ounce
Cilantro
1 teaspoon
Garam Masala
2 tablespoon
Curry Powder
4 ounce
Peas
8 tablespoon
Low-Fat Yogurt
(Contains Milk)
1 unit
Apricot Jam
1 unit
Red Pepper Jam
Not included in your delivery
Salt
Pepper
1 tablespoon
Cooking Oil
3 tablespoon
Butter
(Contains Milk)
Nutrition Values
Instructions
Adjust rack to top position and preheat oven to 375 degrees. Let pie crusts come to room temperature. Wash and dry produce. Dice potatoes into ½-inch pieces. Halve, peel, and dice onion into ¼-inch pieces. Peel and mince or grate ginger; reserve ¼ tsp ginger in a small bowl. Quarter lemon. Trim and grate half the cucumber on the largest holes of a box grater over a medium bowl; finely dice remaining cucumber and add to bowl. Roughly chop cilantro.
In a second medium microwave-safe bowl, toss potatoes with a pinch of salt. Microwave until fork-tender, 6-8 minutes; set aside.
Heat a large drizzle of oil and 1 TBSP butter in a large pan over medium heat. Add onion, garam masala, curry powder, and remaining ginger. Cook, stirring frequently, until fragrant, 1-2 minutes. Stir in potatoes and peas (add another drizzle of oil if pan seems dry) and season with a large pinch of salt. Cook, stirring occasionally, until potatoes are coated and softened, 2-3 minutes. Remove pan from heat. Add 2 TBSP butter and juice from half the lemon; season with salt and pepper to taste. Mash until combined and mostly smooth (it’s ok if some chunks remain).
Unroll pie crusts onto a flat surface. Using a rolling pin, roll crusts into 12-inch rounds. Cut each crust into six dough triangles. Place about 2 TBSP potato filling in the center of each dough triangle (save any remaining filling for another use). Brush edges with water. Bring corners of each dough triangle together over filling; pinch seams to seal.
Place samosas onto a lightly oiled baking sheet and spray tops with cooking spray (or brush with oil). Bake on top rack until golden brown, 20-25 minutes. AIR FRYER ALTERNATIVE: Coat an air fryer basket with cooking spray; arrange samosas side by side in basket. Coat tops of samosas with cooking spray. Air fry at 350 degrees until golden brown, 10-12 minutes. Work in batches if necessary.
To bowl with cucumber, add yogurt, half the cilantro, and juice from 1 lemon wedge. Season with salt and pepper and stir to combine. To bowl with reserved ginger, add apricot jam, red pepper jam, juice from remaining lemon wedge, and a pinch of salt and pepper; whisk to combine.
Transfer samosas to a platter and sprinkle with remaining cilantro. Serve raita and ginger sauce on the side for dipping or drizzling.