Spicy Potatoes (Samosa filling)
Submitted by jelly61
Indian spiced potatoes with ginger, cumin, garam masala, and amchoor. Use as samosa filling, wrap in tortillas, or stuff in pita. Vegan and ready in 25 minutes.
YIELD
1 servingsPREP
15 minCOOK
10 minREADY
25 minThis is samosa filling without the samosa. All those warm, aromatic spices you love tucked inside that crispy pastry? They’re right here in a skillet, ready in 25 minutes and open to interpretation.
Boiled russet potatoes get diced and tossed with sautéed onions, fresh ginger, cayenne, coriander, cumin, garam masala, and a hit of amchoor (dried mango powder) for that signature tangy brightness.
Wrap it in a whole wheat tortilla for a multicultural burrito, stuff it in pita bread, or just eat it straight from the pan with a fork.
Variations
- Classic samosa style: Toss in a cup of thawed frozen peas with the ginger and cilantro for the traditional filling.
- Loaded bowl: Spoon over rice with a drizzle of yogurt and tamarind chutney.
- Veggie-packed: Add diced steamed carrots or sautéed mushrooms for more substance.
Kitchen Tips
- Boil the potatoes whole in their skins, then peel and dice after cooling. This keeps them firm and prevents them from turning mushy in the pan.
- If you can’t find amchoor, a good squeeze of lemon juice gives you that same sour tang.
- Add water a splash at a time as the pan dries out. The moisture helps the spices bloom without burning.
Ingredients
Directions
I wrapped this stuff in whole wheat tortillas to make a sort of multicultural burrito--pita bread might also work well.
Give a large skillet a squirt of Pam, and briefly sauté the onions.
Add the ginger, cayenne, cilantro and water.
Cover, lower heat and simmer gently.
Add more water as the pan dries out and continue to simmer until you have “an odiferous mulch” (about five minutes, stirring occasionally).
Add the other ingredients and turn everything gently with a spatula to mix as it continues to cook.
Add more water if stuff is sticking.
After another 3 to 4 minutes it will be ready to eat.
This served two with leftovers, but there were a few other things for dinner as well.
The original recipe called for a cup of defrosted frozen peas to be added with the ginger and cilantro, but I didn’t have any.
Other vegetables might work as well--lightly steamed carrots, for example, or mushrooms.
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