Idaho Potato Samosas


  1. 1/3 cup vegetable oil
  2. 2 cups Idaho potato, cooked and crumbled
  3. 2 teaspoons mustard seeds
  4. 3 Tablespoons ginger, chopped
  5. 1-1/2 cups onions, chopped
  6. 1 cup cauliflower (small florets), coarsely chopped
  7. 1 cup cabbage, shredded
  8. 2 green chiles, seeded and minced
  9. 1/2 cup cashews, chopped
  10. 1 cup green peas
  11. 1 teaspoon turmeric
  12. 1 Tablespoon lemon juice
  13. 1-1/2 teaspoons salt
  14. 2 Tablespoons cilantro, coarsely chopped
  15. Filling:
  16. Dough:
  17. 4-1/2 cups flour*
  18. 1 Tablespoon salt
  19. 1 Tablespoon cumin seeds, toasted
  20. 1 cup butter or ghee, soft but not liquified
  21. 3/4 cup ice water (use up to 1/4 cup more water if necessary)
  22. 1 large egg, beaten (for egg wash)
  23. oil for deep frying
  24. Serve mint or coconut chutney

For Filling:
1. Heat oil in large saute pan (medium heat), add mustard seeds and ginger.

2. Once seeds begin to pop, add onions and cook for 4 minutes.

3. 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.

4. When cooled, add cilantro and reserve.

For Dough:
1. Mix flour and salt. Add toasted cumin seeds and butter or ghee. Mix in ice water and form like pastry dough, adding additional water as needed. Cool in refrigerator for 1/2 hour.

2. 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.

3. Deep-fry in 350 F. oil or bake in 400 F. oven for 23 to 25 minutes. Serve with mint or coconut chutney.

*For a denser consistency, substitute potato flour.

Source: Idaho Potato Commission

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