INGREDIENTS:2 lbs. peeled and cubed hash brown potatoes (refrigerated or frozen)
as needed, salt
as needed, water
¼ cup vegetable oil
2 Tbsp. cumin seeds
1 lb., 8 oz. finely chopped yellow onions
2 Tbsp. minced fresh ginger
¼ cup chopped fresh cilantro
1 Tbsp. salt
1 Tbsp. ground coriander
2 tsp. garam masala
1 cup flour
1 cup water
24 flour tortillas (8-inch), halved
as needed, vegetable oil DIRECTIONS:Cook potatoes, covered, in boiling salted water 10 to 20 minutes, or until tender. Drain. In large saucepan or rondo, heat oil. Toast cumin seeds 15 seconds. Stirring frequently, add onions and ginger. Saute 5 minutes or until golden. Add potatoes and remaining ingredients. Cook 5 minutes, stirring continuously and mashing potatoes slightly. Remove from heat. Cover; chill. Stir together flour and water to make a slurry. Brush along straight edge of tortilla. Roll to form a cone, with point along cut edge of tortilla. Fill with about 2 Tbsp. potato mixture, pressing down. Fold the seamed flap down; brush with slurry. Fold down remaining flap to finish. Deep-fry in hot oil (375°F) until golden brown. Drain and serve. SERVINGS: 24 servings, 2 samosas each From:Chef Sanjiv Dhar, Kabob & Curry, Providence, R.I. PHOTO CREDIT:Photo Credit: NATIONAL POTATO PROMOTION BOARD
