Potato Samosas

Menu Part: 
Appetizer
Cuisine Type: 
Indian
Serves: 
24

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.

Ingredients

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
Vegetable oil

Steps

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.

More From FoodService Director

Industry News & Opinion

Dining hall workers at Stanford University in Stanford, Calif., have been asked to remove stickers worn in protest of working conditions at the school’s dining halls, The Stanford Daily reports.

School officials say that the stickers with the statement “Respect and a Fair Workload” go against a union-university agreement that states union members may not wear “insignia [with] any message that is vulgar, profane, or disparaging of Stanford, or that results in conflict or disruption in the workplace.”

In a conversation with The Daily, Seth Leibson, senior organizer for SEIU...

Industry News & Opinion

The School Nutrition Foundation has named its five School Nutrition Heroes for 2018.

The honorees were nominated by their peers and then selected by the SNF for helping end hunger for homeless and low-income students and their families.

Those chosen are:

Paula Angelucci, child nutrition director, Colonial School District; New Castle, Del. Anthony Terrell, culinary specialist, Shelby County Schools; Memphis, Tenn. April Laskey, director of school nutrition, Billerica Public Schools; Billerica, Mass. Lynne Shore, food service director, Willamina School District;...
Sponsored Content
spring desserts

From Bistro Collection® Gourmet Desserts.

Consumers and operators alike often associate seasonal desserts with pumpkin pie, gingerbread and candy canes—after all, winter is a season closely associated with indulgence.

But after the winter holidays, when people are hitting the gym and holding themselves to New Year’s Resolution diets, desserts don’t get as much attention. For operators, this can mean a lag in sales of sweets—but it’s not a lost cause. Updating springtime dessert menus to reflect the change in what diners are looking for can generate excitement and boost...

Industry News & Opinion

Sidney Central School District in Sidney, N.Y., has received $58,783 from the state to improve its farm-to-school program, The Daily Star reports.

The grant will be used to aid in appointing a farm-to-school coordinator and assistant who will help source local farm products for 10 districts in the region for NY Thursday, an initiative where cafeterias attempt to serve meals made entirely by local ingredients every Thursday.

The funding is part of a $12 million award spread among 12 districts throughout the state by Gov. Andrew Cuomo.

Read the full story via...

FSD Resources