Samosas Bento

Samosas Bento, a photo by sherimiya ♥ on Flickr.

I made samosas, for only the second time, and I think they came out kind of okay. I took a few liberties with the recipe, which I can't remember the source of (it was from a cookbook that I borrowed from the library, and I forgot to note the title). I put the recipe below. If I can find the book again, I'll add the proper reference~! Anyway, I used leftover wonton wrappers, and served with cilantro chutney. GOOD. For the kiddie bento, I packed some samosas in a homegrown lettuce lined compartment (I used EcoLunchBox Three-In-One), with a couple of grape tomatoes. On the other tier I added cubed cantaloupe, grapes, strawberry, corn off the cob, pickled cucumbers and red onions. Done! And Success!

Curried Vegetable Lentil Samosas

1 1/4 cup mashed cooked peeled baking potatoes
1/4 cup cooked yellow lentils
1T minced fresh mint (I actually omitted this)
1t Madras curry powder
1t butter, softened
1/4 t kosher salt
1/4 t ground cumin
1/2 cup frozen petite green peas, thawed
10 egg roll wrappers (I used wonton wrappers and I think it worked fine)
1 large egg, lightly beaten
cooking spray

Combine potatoes, lentils, mint, curry powder, butter, salt, and cumin. Gently fold in peas. Spoon into wrappers. Fold into triangles. Coat with cooking spray and fy in skillet 1 minute each side. Drain on paper towels and serve with chutney.

For Chutney:

1/2 cup fresh cilantro leaves
1/2 cup fresh mint leaves
1/4 cup chopped red onion
2T fresh lemon juice
1T water
1/4 t kosher salt
1/8 t sugar
1 serrano chile, coarsely chopped (I omitted this)
1/2 inch chopped fresh ginger

Process in blender until smooth. Set aside.