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
  • Dough
  • 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.


  1. Heat oil in large sauté 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.
  1. 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.
  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.
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Yield: 4 dozen

Rich Vellante
Legal Seafoods
Boston, MA

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