Boiled potatoes are mashed and mixed with Indian spices and herbs to give them a unique taste, then wrapped in a flour tortilla and fried into crispy, crowd-pleasing starters.
2 lb. peeled, cubed potatoes
1⁄4 cup vegetable oil
2 tbsp. cumin seeds
1 1⁄2 lb. onions, finely chopped
2 tbsp. minced fresh ginger
1⁄4 cup chopped fresh cilantro
1 tbsp. ground coriander
2 tsp. garam masala
1 cup flour
1 cup water
24 (8-in.) flour tortillas, halved
1. Cook potatoes, covered, in boiling, salted water 10-20 min., or until tender; drain.
2. In saucepan, heat oil. Stir in cumin seeds; toast 15 sec. Add onions and ginger; sauté 5 min., or until golden. Add potatoes and remaining ingredients; stir 5 min, mashing potatoes slightly. Cover; chill.
3. Stir together flour and water for slurry; brush along straight edge of tortillas. Roll to form cones. Fill with 2 tbsp. potato mixture, pressing down. Fold seamed flap down; brush with slurry. Fold down remaining flap. Deep-fry in hot oil (375°F) until golden; drain.