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

Ideas and Innovation
moving boxes

Because we have 39 locations throughout the state, employees are offered a transfer if they’re planning a move. They’re rehired by the company, but there’s no additional training needed and employees are ready to go on Day 1.

Ideas and Innovation
staff pack

To keep staff motivated, we locked them in a room together. As part of a midsemester training session, we formed work groups and sent them to a local Escape Room to see which team could play the game together most effectively and escape first. Not only was this training a great team-building experience, but it supported a local new business and gave our staff a memorable experience.

Ideas and Innovation
star employee

Senior leadership meets twice a year to do organizational talent planning for every position from the top down. We talk about who are the potential high-performers, and go through how they can grow. People are your differentiator—you need to take care of your assets, and your assets are your human resources.

Industry News & Opinion

Students at the University of Michigan in Ann Arbor will be served student-grown produce from the campus farm at dining halls this fall, M Live reports.

The dining team received its first batch of produce from UM’s on-campus farm in June, after students received the proper USDA certification to grow, harvest and deliver food to campus dining halls. In order to figure out what produce is needed, students communicate with the dining department weekly, and Michigan Dining purchases items accordingly.

"The students are involved from seed to plate," Executive Chef Frank Turchan...

FSD Resources