Idaho Potato Samosas

Menu Part: 
Appetizer
Cuisine Type: 
Indian
Serves: 
24

These turnovers make for a tasty portable snack or a sit-down appetizer course. The potato-vegetable filling is fragrant with Indian spices and a little chili heat. 

Ingredients

1/3 cup vegetable oil
2 cups cooked and crumbled Idaho potatoes
2 tsp. mustard seeds
3 tbsp. chopped ginger
1 1/2 cups chopped onions
1 cup coarsely chopped cauliflower (small florets)
1 cup shredded cabbage
2 green chilies, seeded and minced
1/2 cup chopped cashews
1 cup green peas
1 tsp. turmeric
1 tbsp. lemon juice
1 1/2 tsp. salt
2 tbsp. coarsely chopped cilantro

Dough:
4 1/2 cups flour*
1 tbsp. salt
1 tbsp. cumin seeds, toasted
1 cup ghee or butter, soft but not liquified
3/4 to 1 cup ice water
1 large egg, beaten (for egg wash)
Oil for deep frying
Mint or coconut chutney, for serving

Steps

  1. Heat vegetable oil in large sauté pan over med. heat. Add mustard seeds and ginger.
  2. Once seeds begin to pop, add onions and cook for 4 min.
  3. Add cauliflower, cabbage, chilies, cashews, peas, turmeric, lemon juice and salt to taste. Once cooked, about 6 to 7 min., cool and fold in cooked potatoes.
  4. When cooled, add cilantro and reserve.

Dough:

  1. Mix flour and salt. Add toasted cumin seeds and ghee or butter. Mix in ice water and form like pastry dough, adding additional water as needed. Cool in refrigerator for  30 min.
  2. Roll out dough, about same thickness as pie dough (1/8-in. thick). Cut into circles, about 3-in. in diameter (using a ring or a glass). Egg wash edges of dough and fill with a generous teaspoon of potato mixture. Fold over in a half-moon shape and crimp edges with a fork.
  3. Deep-fry in 350°F oil or bake in 400°F oven for 23 to 25 min. Serve with mint or coconut chutney.
Source: Idaho Potato Board

Additional Tips

Additional Tips

*For a denser consistency, substitute potato flour.

More From FoodService Director

Menu Development
usa map regions

From global flavors to clean labels, it’s clear that some buzzworthy noncommercial menu trends are universal. But FoodService Director ’s 2016 surveys have revealed some noteworthy differences within segments in the Northeast, South, Midwest and West regions. We combed through data from our College and University Census, Hospital Census and Long-Term Care/Senior Living Census for the most surprising variations in menu trends and expectations.

1. Plant-based dishes are on the rise at Midwestern colleges and universities

Seventy-seven percent of C&U operators in this region say...

Industry News & Opinion

Ithaca College is turning to new solutions to address overcrowding at a dining hall that is already understaffed, The Ithacan reports .

The Ithaca, N.Y., school's Terrace Dining Hall has seen a large influx of students this year after being renovated, causing lines to wrap around the dining hall.

To ease congestion, Sodexo Area General Manager Jeffrey Scott told The Ithacan that the eatery has added a separate entree line, as well as signage displaying menu items at less-crowded food stations in an effort to draw students to the other side of the dining hall.

The...

Menu Development
mac cheese pizza

Anybody think the popularity of mac and cheese has played out? Anyone?

More likely, foodservice directors are trying to bake new life into the comfort staple by tweaking the presentation and components. Here’s a snapshot of how that rejuvenation effort looks in streetside restaurants.

Industry News & Opinion

Noncommercial foodservice operations and other employers would be spared from costly new overtime pay regulations if 21 states succeed in the legal challenge they jointly filed yesterday.

The lawsuit asks the U.S. District Court for the Eastern District of Texas to set aside the rules, which are scheduled to take effect on Dec. 1.

If the court rejects the request, restaurants and other businesses will be required after that date to pay overtime to any salaried employee who works more than 40 hours in a week and earns less than $47,476 on an annual basis.

The...

FSD Resources