Potato and Pea Samosas with Mint-Coriander Chutney
Inspired by techniques from Serious Eats, NYT Cooking and America's Test Kitchen.
An oil-rubbed pastry is wrapped round a filling of crushed potatoes and peas with cumin, coriander, turmeric, ginger and chilli, then the samosas are fried slowly until crisp.
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Method
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EU nutrition claims
- Low sugars: 2.2 g sugars per 100 g (limit ≤ 5 g)
Per 100 g of the finished dish, worked out from the nutrition per serving and the lowest likely cooked weight (about 92 g a serving), so the true values are, if anything, lower. Thresholds from the Annex to EU Regulation (EC) No 1924/2006. How we decide
Free sugars
0.6 g per serving
1.2 % of the 50 g daily maximum · 2.4 % of the ideal 25 g
Free sugars under 50 g a day, ideally about 25 g, based on WHO free-sugar guidance (not endorsed by WHO). The share shown is the share of one serving. WHO
Equipment
- mixing bowl
- medium saucepan with lid
- large frying pan
- rolling pin
- sharp knife
- deep heavy pan or wok
- cooking thermometer
- slotted spoon
- wire rack over a tray
- small blender
Nutrition per serving (estimated values)
| Per serving | Amount |
|---|---|
| Energy | 361 kcal |
| Protein | 6.1 g |
| Carbohydrate | 43.9 g |
| of which sugars | 2 g |
| of which free sugars | 0.6 g |
| Fat | 18.3 g |
| of which saturates | 1.4 g |
| Fibre | 3.8 g |
| Salt | 1.5 g |
Protein per 100 kcal
1.7 g High Protein needs ≥ 5 g (20% of energy)
Calculated from USDA FoodData Central ingredient values
