Curried Vegetable Samosas with Cilantro-Mint Chutney

Ingredients

• 1.3 cups baking potatoes cooked peeled mashed
• 1 teaspoon butter softened
• 1 teaspoon curry powder 
• 1 large eggs lightly beaten
• 10  egg roll wrappers 
• 0.5 cup cilantro leaves fresh
• 0.5 inch ginger fresh peeled
• 1 tablespoon mint leaves fresh minced
• 0.5 cup mint leaves fresh
• 0.3 teaspoon ground cumin 
• 0.3 teaspoon kosher salt 
• 2 tablespoons juice of lemon fresh
• 0.3 cup lentils yellow cooked
• 0.5 cup peas green frozen thawed
• 0.3 cup onion red chopped
• 1  serrano chiles coarsely chopped
• 0.1 teaspoon sugar 
• 1 tablespoon water 

Equipment

• frying pan
• paper towels
• blender

Directions

1. To prepare chutney, combine first 9 ingredients in a blender; process until smooth. Set aside.
2. To prepare samosas, combine potatoes, lentils, mint, curry powder, 1 teaspoon butter, 1/4 teaspoon salt, and cumin. Gently fold in peas.
3. Working with 1 egg roll wrapper at a time (cover remaining wrappers to prevent drying), cut down middle to form 2 long rectangles. Moisten edges of wrapper with egg. Spoon 1 tablespoon potato mixture near bottom edge of wrapper. Fold up from 1 corner to the opposite outer edge of the wrapper, making a triangle. Fold over to opposite side again as if folding up a flag. Repeat fold to opposite side to form a triangle. Repeat with remaining wrappers and filling.
4. Heat a large cast-iron skillet over medium-high heat. Coat pan with cooking spray. Lightly coat samosas with cooking spray.
5. Add samosas to pan, and cook 1 minute on each side.
6. Drain on paper towels.
7. Serve with chutney.