Idaho® Potato Samosas
- 1/3 cup vegetable oil
- 2 cups Idaho® potato, cooked and crumbled
- 2 teaspoons mustard seeds
- 3 tablespoons ginger, chopped
- 1 1/2 cups onions, chopped
- 1 cup cauliflower (small florets), coarsley chopped
- 1 cup cabbage, shredded
- 2 green chiles, seeded and minced
- 1/2 cup cashews, chopped
- 1 cup green peas
- 1 teaspoon turmeric
- 1 tablespoon lemon juice
- 1 1/2 teaspoons salt
- 2 tablespoons cilantro, coarsely chopped
- 4 1/2 cups flour*
- 1 tablespoon salt
- 1 tablespoon cumin seeds, toasted
- 1 cup ghee or butter, soft but not liquified
- 3/4 to 1 cup ice water
- 1 large egg, beaten (for egg wash)
- oil for deep frying
- Serve with mint or coconut chutney
- *For a denser consistency, substitute potato flour.
- Heat oil in large sauté pan (medium heat), add mustard seeds and ginger.
- Once seeds begin to pop, add onions and cook for 4 minutes.
- Add cauliflower, cabbage, chiles, cashews, peas, turmeric, lemon juice and salt to taste. Once cooked, about 6 to 7 minutes, cool and fold in cooked potatoes.
- When cooled, add cilantro and reserve.
- Mix flour and salt. Add toasted cumin seeds and ghee or butter. Mix in ice water and form like pastry dough, adding additional water as needed. Cool in refrigerator for 1/2 hour.
- Roll out dough, about same thickness as pie dough (1/8-inch thick). Cut into circles, 3-inch to 3 1/4-inch in diameter (using a ring or a glass). Egg wash edges of dough and fill with a generous teaspoon of vegetable mixture. Fold over in a half-moon shape and crimp edges with a fork.
- Deep-fry in 350°F oil or bake in 400°F oven for 23 to 25 minutes. Serve with mint or coconut chutney.