Description
Spicy potato samosa bites baked to perfection. Served with a cool, creamy raita sauce for a delightful contrast.
Ingredients
Units
Scale
- 2 lbs (907 g) red potatoes
- 2 cloves garlic
- 2 tbsp kosher salt
- 1/3 cup raisins
- 2 tbsp ghee or olive oil
- 1 tsp cumin seeds
- 1 shallot
- 1 jalapeño
- 1 piece fresh ginger
- 1/4 tsp ground coriander
- 1/4 tsp freshly ground black pepper
- 1/4 tsp ground cardamom
- 1/4 tsp ground cinnamon
- 4 scallions
- 1 large egg
- 1 cups (177 ml) cashew halves and pieces
- 2 tbsp lemon or lime juice
- 1/4 cup water
- 1/4 tsp sea salt
- Half of a large cucumber
- 2 tbsp minced fresh cilantro
Instructions
- Scrub the potatoes. Halve or quarter larger potatoes so all pieces are about the size of the smallest potatoes.
- Put the potatoes, garlic cloves, and kosher salt in a large saucepan. Pour in cold water until it reaches one inch above the potatoes. Set the heat to high. Once boiling, cook for 3 minutes, then turn off the heat. Allow potatoes to cool to room temperature in the water.
- Put the raisins in a heatproof bowl and pour in about a cup of very hot water.
- Preheat oven to 450°F (225°C) and line a large baking sheet with parchment paper.
- Finely chop the cooked potatoes (about 5 cups).
- Put ghee in a very large skillet over medium heat and add cumin seeds. When sizzling, add shallot and sauté for 3 minutes until softened.
- Reduce heat slightly, add jalapeño and ginger. Cook, stirring constantly, until the raw aroma subsides (about 2 minutes).
- Stir in coriander, black pepper, cardamom, and cinnamon. Raise heat to medium-high and add potatoes. Stir until heated through, then mix in scallions.
- Drain the raisins, reserving the soaking liquid. Add raisins to the potato mixture, stir well, and turn off the heat.
- Mash the mixture slightly to help it hold together. Stir in the egg.
- Portion out rounded tablespoonfuls of the samosa mixture onto the baking sheet (about 30 samosa bites).
- Bake for 15 minutes, or until sizzling and nicely browned.
- Raita
- If using cashews, soak in warm water for 2-4 hours. Drain and rinse.
- Place soaked cashews, lemon juice, water, and salt in a blender. Blend until smooth.
- Put cashew cream or yogurt in a bowl and stir in minced cucumber and cilantro. Add more salt if desired.
- Serve cool or at room temperature.
Notes
- For optimal flavor, use freshly grated ginger and minced garlic.
- To make ahead, prepare the samosa filling and raita separately and assemble just before baking/serving.
- Substitute plain Greek yogurt for the cashew cream in the raita for a quicker, tangier version.
- Prep Time: 30 minutes
- Cook Time: 15 minutes
- Category: Appetizer
- Method: Roasting
- Cuisine: Indian
Nutrition
- Serving Size: 1 samosa bite
- Calories: 150
- Sugar: 5
- Sodium: 200
- Fat: 8
- Saturated Fat: 4
- Unsaturated Fat: 4
- Carbohydrates: 20
- Fiber: 2
- Protein: 4
- Cholesterol: 10