Have you ever had a samosa? Considered Indian food, they are little deep fried shells that are filled with a mixture of mashed potato, onion, green peas, spices and green chili. They are usually served with a little sauce on the side as well. They are SO delicious. My friend recommended trying a samosa the first time I ever had Indian food, and I was hooked since then. They are seriously the perfect little appetizer, but unfortunately they aren’t too little (they are kind of large, stuffed triangles), and they fill you up. So while you are eating those, your other food is cooking, and then you have no room for the main course! That is a problem for me, because I LOVE Indian food, and I always want to eat the most possible (seriously). Lately I find myself splitting a samosa when I go out, which is a lot less food, so I have more room for the main course…works like a charm! Use the EASY AIR FRYER METHOD to bake these potatoes!
So anyway, I was looking up ways to make samosas at home, but I don’t really like frying food. There are versions where you can bake the outside, and those look promising, but then I had an idea to do a play on the samosa, using just a baked potato. I probably could have used a baked sweet potato to make it even healthier, but for the first try, I wanted to use a real potato since that’s what is used when making a real samosa. I am glad I did, because it came out really delicious. This larger russet potato is so filling that this is all you need as your main dish. You can serve some sides with it if you want, but one potato each was more than enough for my husband and I.
Two of the star ingredients, ginger and curry powder, are absolute musts in this recipe.
- 2 large potatoes
- 1/2 onion, diced
- 2 tsp curry powder
- 2 tsp minced ginger
- 1/2 tsp mustard seeds
- olive oil
- 1/4 cup cilantro, chopped
- 3/4 cup peas, cooked
- 3 TBS butter
- Salt and pepper
- Plain Greek yogurt (for topping)
- 1. Wash potatoes, and pierce with fork. Bake directly on oven rack at 400 degrees, for one hour.
- 2. While potatoes cook, saute onions, curry, ginger, and mustard in olive oil over medium heat until onions are translucent, about 5-7 minutes.
- 3. Carefully remove potatoes from oven using oven mitts, and split lengthwise (but don't cut all the way in half). Carefully scoop out insides into a bowl. Add onion mixture, cilantro, peas, and butter, and mash with a potato masher or fork until most lumps are gone. Season to taste with salt and pepper.
- 4. Fill the potato with mixture, top with yogurt and cilantro, and serve.
- Each potato serves 1 person as a main dish, but these could also be split in half and served as sides. Double to recipe for 4 full servings.
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