Samosas with Indian Pesto
Makes 4 dozen
* Authentic Indian recipes created with Meenakshi Wadhwa
INGREDIENTS
2 pounds russet potatoes, cubed
2 Tablespoons olive oil
1 cup yellow onion diced (about 1 medium sized onion)
2 Tablespoons minced jalapeno
2 Tablespoons minced ginger
1.5 cups frozen peas, thawed
2 teaspoon whole cumin seeds, toasted and crushed
1 teaspoon garam masala
2 teaspoons salt (or to taste)
1/2 teaspoon pepper
1 lime, juiced
4 Tablespoons cilantro leaves, finely chopped
1 package (12 oz) small square wonton wrappers
Cooking spray
DIRECTIONS
- Preheat oven to 450 degrees F.
- Put potatoes in a pot covered with cold water, Bring to boil and simmer until cooked through, about 15 minutes. Allow to cool for 10 minutes and then use a fork to mash and fluff the potatoes. Place in a mixing bowl.
- In a large pan, sauté oil, onions, jalapeno, ginger and peas for about 5-6 minutes. Add cumin and garam masala and sauté another minute. Pour over mashed potatoes.
- To potatoes add salt, pepper and lime juice to taste and stir in cilantro.
- To form the samosas, take a tablespoon of the cooled filling and place in center of the wonton wrapper. Fold edges of wrapper over into shape of a rectangle. Seal the edges of the wrapper with water and press closed with fork. Repeat process until you have used up all the filling, about 4 dozen samosas.
- Place the samosas on a sheet pan and spray both sides with the cooking spray.
- Bake the samosas in the preheated oven for 10 minutes on one side, turn over and bake the other side for another 6 minutes, until golden and crisp.
Nutrition
Facts |
| Serv. size 2 (72g) |
| Servings 8 |
| Calories 115 |
Fat Cal. 4 |
| |
*Percent Daily Values (DV) are
based on a 2,000 calorie diet. |
|
| Amount/Serving |
% DV* |
Amount/Serving |
%DV* |
|
| Total Fat |
0g |
4% |
Total Carb. |
19g |
6% |
Sat. Fat |
0g |
0% |
Fiber |
1g |
6% |
Trans Fats |
0g |
|
Sugars |
1g |
|
| Cholest. |
1mg |
0% |
Protein |
3g |
|
| Sodium |
383mg |
15% |
|
|
|
|
| Vitamin A |
2% |
Vit. C |
10% |
Calcium |
0% |
Iron |
4% |
|
Indian Pesto
Makes 2 Cups
INGREDIENTS
2.5 cups fresh cilantro, chopped
1 cup fresh mint, chopped
4 Tablespoons roasted peanuts
1 inch piece fresh ginger, grated
1 clove garlic, minced
1/2 jalapeno pepper
Salt, to taste
1 Tablespoon agave nectar
3-4 Tablespoons fresh lime juice (1-2 limes)
DIRECTIONS
- In food processor or blender, puree all the ingredients except salt, agave nectar and lime juice until smooth.
- Add salt, agave nectar and lime juice to taste
Nutrition
Facts |
| Serv. size 1 Tbsp (6g) |
| Servings 32 |
| Calories 9 |
Fat Cal. 5 |
| |
*Percent Daily Values (DV) are
based on a 2,000 calorie diet. |
|
| Amount/Serving |
% DV* |
Amount/Serving |
%DV* |
|
| Total Fat |
1g |
0% |
Total Carb. |
1g |
0% |
Sat. Fat |
0g |
0% |
Fiber |
0g |
0% |
Trans Fats |
0g |
|
Sugars |
0g |
|
| Cholest. |
0mg |
0% |
Protein |
0g |
|
| Sodium |
74mg |
4% |
|
|
|
|
| Vitamin A |
0% |
Vit. C |
2% |
Calcium |
0% |
Iron |
0% |
|