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Spicy Potato Samosas

By Chef John Ash

These Indian-inspired bites are vegetarian, but even non-vegetarians will love them.The beauty of these Samosas is that they can be made ahead of time and frozen until it’s time to prepare for the party.

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    Serves 10

    Total Time

    Prep Time

    Difficulty Level Medium


    3 Medium yukon gold potatoes

    Salt and freshly ground pepper

    1 tbs Canola oil plus more for deep frying

    1 1/2 C Minced onion

    1 tbs Peeled and minced fresh ginger

    1 tsp Peeled and minced fresh garlic

    1 C Fresh green peas

    1/2 tsp Crushed red pepper flakes or to taste

    1 tbs Ground coriander

    1 tsp Ground cumin

    1/2 C Chopped cilantro

    40 Thin wonton wrappers

    Cilantro Chutney

    1 C Firmly packed roughly chopped cilantro

    1 tsp Peeled and chopped fresh ginger

    1/2 C Chopped green onion

    2 tsp Stemmed and chopped fresh green chilies, to taste

    1 tsp Chopped garlic

    1 tsp Salt and freshly ground pepper

    2 tsp sugar

    1 tsp Garam masala

    2 tbs Fresh lemon juice

    2 tbs Canola oil

    1 tbs Water


    1. Add the unpeeled potatoes to a deep saucepan, cover with cold water, bring to a boil and cook until tender, about 25 minutes. Drain and when the potatoes are cool enough to handle, peel and mash coarsely.

    2. In a small skillet heat the 1 tablespoon of oil over moderate heat and cook the onion, stirring until soft and translucent but not brown, about 3 minutes. Add the ginger and garlic and cook for 1 minute more.

    3. In a bowl mix the onion and garlic with the potatoes, peas, red pepper flakes, coriander and cumin until well combined. Season to taste with salt and pepper and stir in the cilantro.

    4. Place a wonton wrapper on a board and brush the edges with water. Roll a rounded teaspoon of the potato mixture and place in the center of the wrapper. Fold each wrapper in half diagonally, squashing the filling to fit and pinch the edges together to seal. Repeat with the remaining wrappers and filling.

    5. Heat 1/2 inch of oil to 350 degrees over moderately high heat. Fry several wontons at a time turning them over as they brown. Remove and drain on paper towels. Repeat with the remaining wontons and serve immediately with the cilantro chutney.

    6. Cilantro Chutney Place all ingredients in a food processor and puree until smooth adding more water if mixture is too thick.

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