Savory Curry Cone with Samosa Potato Salad

Menu Part: 
Appetizer
Cuisine Type: 
Indian
Serves: 
6 servings

A few professional trend trackers predicted that 2014 would be the year Indian cuisine became more mainstream. It seems likely since Americans are embracing Indian flavors and portable items such as samosas, a popular handheld snack. Food truck chef Starr creates an innovative spin on the samosa by filling a crisp cone with a curried potato mixture.

Ingredients

6 savory waffle cones (recipe follows)
6 tbsp. chutney (recipe follows)
2 1/2 lb. yellow potatoes, peeled and cubed
1 small onion, diced
2 tbsp. finely diced ginger
1 tbsp. minced garlic
2 tbsp. vegetable oil
1 carrot, cubed
1 red bell pepper, cubed
1 tbsp. mustard seeds
1 tbsp. curry powder
1 tsp. salt
Pinch ground cumin
Pinch ground cardamom
Pinch cayenne
Pinch ground cinnamon
1 cup frozen green peas

Savory Waffle Cones
1 egg
1 egg white
1/4 cup sugar
1 tbsp. hot curry powder
1/4 tsp. salt
1/2 cup all-purpose flour, sifted
2 tbsp. butter, melted and slightly cooled

Whisk egg, egg white, sugar, curry powder and salt until sugar dissolves. Add flour, then butter; stir with fork until incorporated. Pour batter into cone-maker and process according to manufacturer’s directions.

Chutney
1 cup plain yogurt
1/2 bunch fresh mint
1/2 jalapeno pepper
1/2 tsp. ground cumin
Salt, to taste

Blend all ingredients in food processor until well combined.

Steps

  1. Prepare Savory Waffle Cones and Chutney; set aside.
  2. In large pot, boil potatoes in water until just tender; drain and reserve.
  3. Saute onion, ginger and garlic in oil until onions are soft and translucent. Add carrot and pepper.
  4. Push vegetables to edges of pan and measure spices into center. Sauté until mustard seeds begin to pop, 1 to 2 min., then stir into vegetables. Add peas; sauté 2 to 4 min. Add potatoes and mix well.
  5. To serve, spoon 1 cup mixture into waffle cone; garnish with 1 tbsp. chutney. 
Source: Idaho Potato Commission

More From FoodService Director

Sponsored Content
boston college acai bowl

From Dannon Foodservice.

Catering to the go-go-go lifestyle of university students is a challenge, and it’s one that Boston College dining representatives wrestle with daily.

“Students don’t just want to eat dinner between 5 and 7 p.m.,” says Beth Emery, the school’s director of dining. “They may want to eat dinner at 9 o’clock. We’ve been trying to come up with creative solutions.”

Those creative solutions include everything from offering breakfast items throughout the day to providing healthier late-night choices to trolling social media for trendy new menu ideas...

Sponsored Content
savory yogurt parfait

From Dannon Foodservice.

What consumers eat and, most importantly, when they’re eating it has changed significantly in recent years, signaling opportunity for operators able to capitalize on this evolution.

For example, some 83% of consumers said they were daily snackers in 2016, according to Technomic’s Snacking Occasion Consumer Trend Report . That’s up from 76% just two years earlier. Snacking is growing across many channels from retail prepared foods to bakery and coffee cafes, fast-food locations and more.

Busy lifestyles, smaller households with greater meal...

Industry News & Opinion

Labor secretary nominee Andy Puzder has officially bowed out of consideration for the cabinet position, according to the Associated Press .

Puzder, CEO of CKE Restaurants—the parent company of Hardee’s and Carl’s Jr.—was tired of being under fire for hiring an undocumented immigrant as a nanny and being accused 26 years ago of physically abusing his wife, an unnamed source told CBS News . The agency reported that Puzder was unlikely to show for the start of his confirmation hearings tomorrow.

Puzder has also been attacked by organized labor for comments suggesting that...

Industry News & Opinion

Risley Dining Room at Cornell University in Ithaca, N.Y., has just become 100 percent gluten-free, 14850.com reports.

For the past two years, the university has slowly phased out gluten in the dining hall’s menu by eliminating it in its stir fries, biscuits and brownies.

Instead of offering gluten-free versions of typical college fare, including pizza and pasta, the dining service team aimed for more sophisticated restaurant-style items.

Along with being gluten-free, Risley is also peanut free and tree-nut free.

The dining room is the second college eatery...

FSD Resources