Samosas are little pastry pockets of potato-y goodness, spiced with Indian flavours, deep-fried, and served with refreshing cilantro chutney. My samosa-eating days came to a screeching halt when I went gluten-free and my mouth would water with envy as my family and friends devoured them at parties and dinners. I’m sure I looked pretty pathetic as I sulked.
After going gluten-free, I attempted making samosa spring rolls using Vietnamese rice paper wraps, which turned out to be an epic fail. I was left with oil everywhere, grease burns, a burnt pot, etc. But I also had leftover samosa potato filling and chutney dipping sauce which I ended up combining to make a delicious potato salad. So now whenever I crave samosas, I make this spicy potato salad instead. It’s not only great for easy cleanup, but it’s also way better for my waistline and arteries.
The potato mix is adapted from 500 Chili Recipes, which D found at Borders in the clearance section for $5. Best $5 score ever. It’s such a great book with spicy recipes from around the world, pictures for each dish, and clear simple recipes – I definitely recommend this cookbook for anyone who loves exotic spicy eats. The coriander chutney is adapted from an old issue of Fine Cooking – one of my fave cooking mags.
What gives the potatoes a distinctly samosa-y flavour is the combo of onions, ground coriander, ground cumin, and peas. A little saute action to soften the onions and toast up the spices is key. Easy peas-y.
The coriander chutney is very refreshing – both sweet and tangy at the same time. Throwing everything into a food processor is all you need to do for this one. I use leftover chutney on salads. PS – if you like my blog, you can follow me on twitter or like my facebook group for updates. Thanks for your support.
Spiced Samosa Potato Salad
- 4-5 medium Yukon Gold potatoes (peeled and quartered)
- 2 Tbsp canola oil
- 1 cup finely chopped onion
- 1 1/2 tsp ground coriander
- 1 1/2 tsp ground cumin
- 1 cup frozen peas
- 2 Thai bird chilies (stem and seeds removed, finely diced)
- 3 Tbsp chopped coriander and mint
- 3 Tbsp lemon juice
- salt to taste
- 1/2 cup fresh lime juice
- 2 Tbsp sugar
- 2 cloves garlic
- 1 cup fresh cilantro (leaves and stems)
- Combine all the ingredients for the chutney in a food processor or mini chopper and puree. Set aside.
- Boil potatoes in a medium pot. Meanwhile, in a non-stick frying pan or wok, heat 1 tablespoon of the oil on medium-high heat. Add onion and saute until softened, about 2 minutes. Add cumin and ground coriander, stir and saute for 3 minutes. Add peas and continue cooking until peas are heated through, about 1 to 2 minutes, and set aside.
- When potatoes are tender, drain and cut into 1/2" cubes. Place in medium mixing bowl and add onion mixture, chilies, chopped coriander, lemon juice, and salt and stir to combine.
- Add 1/3 cup of the chutney and 1 tablespoon of oil to the potatoes and stir. Serve room temperature or chilled.