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

Italian food hall chain Eataly is making plans for a 2018 initial public offering in its home country, according to a report this week in Financial Times.

The company plans to list shares on the Italian stock exchange in Milan “as early as next year,” Eataly Executive Chairman Andrea Guerra told Financial Times .

Eataly is eager to expand the presence of its massive Italian food emporiums in the U.S., which have helped spur the growing food hall trend . The company has five locations here, with two in New York City and one each in Chicago, Los Angeles and Boston. Financial...

Industry News & Opinion

Students staffing the foodservice department at Rutgers University will soon get an hourly pay bump, as the New Brunswick, N.J., university is raising its wage for student workers to $11 an hour, philly.com reports.

The increase will go in effect Jan. 1 and will impact 13,000 students.

The fight to raise wages at the school was spearheaded by student group United Students Against Sweatshops (USAS), which is continuing to push the university to increase student wages to $15.

The fight for a $15 wage for student workers has spread at schools throughout the country,...

Industry News & Opinion

After shutting down 265 schools due to ongoing wildfires, the Los Angeles Unified School District kept three schools open on Friday and Saturday to provide meals for students and their families, the Los Angeles Times reports.

At one of the schools, employees and volunteers handed out around 100 meals on Friday and 270 meals on Saturday. The meals included items such as dragonfruit punch, raisins, bananas, sunflower kernels, whole-grain cinnamon graham crackers, sunflower seed butter and fat-free chocolate milk.

Around 80% of students in the district come from low-income...

Sponsored Content
Breakfast chili

From Bush’s Best®.

While decadent plates of French toast and pancakes stacked high will always be breakfast favorites, it’s undeniable that savory breakfast items are on the rise in many foodservice operations. Menu items such as avocado toast and omelets aren’t new, of course, but consumers’ preferences for better-for-you food choices, along with their desire for global flavors, are driving this trend.

According to a recent Technomic Breakfast report, consumer demand for vegetarian ingredients has led to an increase of ingredients like soy, tofu, beans, lentils, seeds,...

FSD Resources