I’ve had the idea for this recipe floating around in my head for a little while now, but somehow I’ve just never gotten around to making it. That’s probably because Indian cuisine isn’t exactly my forte by any means. I absolutely love every Indian dish I’ve ever tried, but apart from Butter Chicken, I rarely make it at home.
Most recipes have about a mile long list of spices, and I’m just not up for that most of the time. So in the interest of simplicity, I did my best to keep this recipe as short as possible, with ingredients you can find at a regular grocery store. I’m not sure what your shopping situation is, but mine definitely requires a special order to get a few of the spices normally found in samosas.
A traditional samosa is an Indian pastry filled with a spiced potato and green pea filling, (there’s a few other types of fillings, but that one is the most common). I thought it might be fun to mix things up a bit and just work with the filling, combining it with the technique from the classic American twice baked potatoes.
The most time consuming part of this recipe is baking the potatoes. If you’re short on time in the evenings, you can shorten the recipe time by baking the potatoes the night before, and then finish the recipe the night you want to make them.
Split each baked potato in half, and scoop out the insides with a spoon, being careful not to break through the skins.
I used about 1/2 an anaheim pepper for the green pepper in this recipe which is anything from authentic, but the mild flavor works really well in this recipe, (and it’s available at our local grocery store).
The onions get sautéed before you add the spices and trio of chopped ginger, green chile, and garlic. Turmeric is what gives this dish it’s lovely yellow hue + all sort of great nutritional/health benefits that you can read about in my Golden Milk Latte recipe.
Once the potato gets added to the pan, it soaks up all the flavorful juices.
Then it’s scooped back into the potato skins, covered, and baked until they’re piping hot.
While they bake, you can quickly whip up the ‘chutney’ of sorts. Since I’m all about getting things to the table as quickly as possible, I just roughly chopped the chutney ingredients, and added them to the blender. Within seconds the blender does the rest of the work, and you’re ready to go.
With the classic American twice baked potatoes, the insides of the potato is scraped out and mixed with sour cream, cheddar, and some seasonings before being put back into the skin and baked with more melting cheese.
In this Indian inspired dish, baked potatoes get the insides scraped out and mixed with fairly traditional spices. Then the filling is piled back into the shells, and baked again until they’re piping hot. Finally they’re served with a zesty cilantro chutney, (actually more like super easy blender sauce) and the party begins!
The richly spiced potato mixture pairs perfectly with the fresh piquancy of the cilantro chutney. This might not be traditional, but it is comfort food at it’s finest!
- 4 russet potatoes, or other baking potatoes weighing 2½ pounds
- 2 Tablespoons avocado or olive oil
- 1 yellow onion, 14 ounces, cut into a medium dice (1/2")
- 1 large clove garlic, minced
- 1 Tablespoon minced ginger
- 1 Tablespoon minced green chile, I used an Anaheim
- 2 Teaspoons ground turmeric
- 1 Teaspoon garam masala
- ½ Teaspoon ground coriander
- ½ Teaspoon ground cumin
- 1 Teaspoon sea salt, or to taste
- ½ cup water or vegetables stock
- 1 cup fresh or frozen peas
- ¾ cup chopped fresh cilantro, about ½ a bunch
- 1 Tablespoon freshly squeezed lime juice, ½ lime
- 1 Tablespoon mild green chile, I used Anaheim
- ½ small ripe avocado, peeled and pitted
- 2 Tablespoons chopped onion
- ½ Teaspoon sea salt
- 2 Tablespoon water
- Preheat the oven to 425ºF.
- Thoroughly wash the potatoes and pierce each one once with a knife. Place them on a baking sheet and bake until tender in the center, about 1 hour 15 minutes to 1½ hours.
- Remove the potatoes from the oven and place them on a cutting board. Cut them in half and let them cool until you can scrape out the insides being careful not to break through the skins.
- Meanwhile preheat a large skillet over medium high heat. When the skillet is hot, add the oil and onions. Sauté until the onions are tender with browned edges, about 5 minutes. Then add the garlic, ginger, and green chile. Continue to cook until fragrant, about 1 more minute before adding all the spices.
- When the spices have been thoroughly mixed in, add the sea salt, water/vegetable stock and peas. Cook for 2-3 minutes just until the peas are barely done.
- Add the scraped out potato insides to the skillet and mix them in, mashing along the way until you have a filling that is equal parts smooth and lumpy.
- Scoop the filling back into the potato skins and place them on a lined baking sheet. Cover with a lid or foil and bake at 400ºF until they're piping hot, about 10-15 minutes.
- While the potatoes are baking, add all the ingredients for the cilantro chutney to a high speed blender and blend starting on low and working up to speeds 5-6 on a Vitamix. The sauce is done when it's creamy/emulsified but with distinct pieces of cilantro and onion still remaining.
- Serve the twice baked potatoes with the cilantro chutney.
To shorten the time of this recipe, bake the potatoes ahead of time, and then proceed with the recipe, or even prep them up until the second baking and bake them when you're ready to serve.
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