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

Industry News & Opinion

Amherst-Pelham Regional School District in Amherst, Mass., is updating its lunch debt policy to no longer single out students, MassLive reports.

Under the new policy, students with lunch debt will be given the same meals as their peers, regardless of how much they owe. School officials will also be communicating directly with parents of students who have accumulated debt instead of through the students themselves.

The updated policy comes just before U.S. school districts will be required to publicly list their lunch debt policies, per new USDA requirements starting July 1...

Menu Development
eureka

Since California’s state motto is “Eureka!” it seems fitting that a recent conversation with the director of hospitality at San Diego’s Palomar Health led to the biggest aha moment I’ve had in a long time.

I called Jim Metzger in late April with the purpose of discussing Palomar’s recent commitment to the goal of making 60% of its total menu plant-based by this summer. It seemed a lofty number, and I was curious how the public health system planned to get there.

But my personal eureka didn’t come while we were talking about how Palomar had cleaned up the impulse-buy zones...

Industry News & Opinion

Labeling foods with indulgent buzzwords such as “sweet sizzlin’” and “crispy” can lead consumers to make healthier food choices , according to a recent study out of Stanford University .

In the fall 2016 study, researchers labeled vegetables in one of the school’s dining halls using terms from four categories: basic, healthy restrictive, healthy positive or indulgent.

The green beans, for example, were listed as “green beans” for basic, “light ‘n’ low-carb green beans and shallots” for healthy restrictive, “healthy energy boosting green beans and shallots” for healthy...

Ideas and Innovation
sparkling water

Our carbonated soft drink sales at Earls.67 reflect a national trend; we’re continually down on carbonated soft drink sales by 8% to 9% on an annual basis,” says Cameron Bogue, beverage director at the contemporary-casual chain Earls Kitchen + Bar.

The issue with spa water

Many operators are intrigued with the offering, but they are learning that infused water can’t be offered at a cost to guests unless there is added value beyond cut-up fruit. Bogue says, “I was adamant that I didn’t want to charge for spa water.”

Agua fresca alternatives

At the original location of

...

FSD Resources