|Ingredients||Potatoes, Vegetables, Eggs|
|Day Part||Dinner, Late Night, Snack|
|Menu Part||Appetizer/Small Plate|
Source: Idaho Potato Commission
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.
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 ground cinnamon
1 cup frozen green peas
Savory Waffle Cones
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.
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.
- Prepare Savory Waffle Cones and Chutney; set aside.
- In large pot, boil potatoes in water until just tender; drain and reserve.
- Saute onion, ginger and garlic in oil until onions are soft and translucent. Add carrot and pepper.
- 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.
- To serve, spoon 1 cup mixture into waffle cone; garnish with 1 tbsp. chutney.