Let’s leave authentic to the professionals because you can’t really mess up non-traditional…
Last night I had a dream I was a famous fashion blogger. Hahahahahahahhaha. Stick to potatoes, Paris.
I have to say the flavor of these was pretty damn spot on! Even though they are not your traditional samosas hence the wonton wrapper cups and added curry powder (I had advisement from my beautiful part-Indian friend and she said go for it) They tasted great and exactly like the ones we always order at our fave Indian restaurant.
Hubs and I have this thing where we walk 2 miles to dinner, then order twice as much food because we think it’s deserved, then walk 2 miles back talking about how good that was and how full we are. It’s awesome!
The coolest Indian restaurant happens to be just about 1.8 miles away and we love going there, ordering all the carbs on the menu and eating to our heart’s content.
These samosas are the healthy you-don’t-have-to-walk-4-miles-to-eat-them version. SO good!
Baked Potato Samosa Cups
Ingredients:
3 baked potatoes
1/2 yellow onion
2 cloves garlic
2 carrots
1 cup frozen peas
1 tbsp garam masala
1 tsp ground ginger
1 tsp coriander
1 tsp turmeric
A pinch of cayenne
1 tsp curry powder
1 cup water
A few tbsp olive oil
Salt & Pepper to taste
48 wonton wraps
Olive oil spray
Mint & Arugula Chutney – optional
Directions:
- Bake your potatoes in a 425 degree oven for about 45 minutes – 1 hour. Once cooked through let cool, remove the skin, and lightly mash the potatoes. Set aside.
- Spray a mini muffin tin with olive oil and line each cup with 1 wonton wrapper. Spray again. Set aside.
- In a large skillet over medium high heat add olive oil, diced onions, and chopped carrots. Saute for about 5 minutes until softened.
- Add garlic and all the spices to the pan and stir well.
- Once garlic and spices are toasty and fragrant, add potatoes and mix well to heat them back up again.
- Add frozen peas once everything is cooked through and spoon mixture into each wonton cup.
- Bake in a preheated 350 degree oven for 7 – 8 minutes until edges are crispy and golden brown.
Note: Recipe makes 48 mini cups or 2 trays but you could also fill the wonton wrappers and fold over in a triangle shape. Then fry these in a skillet until the outside is crispy. Honestly, I ate half the filling with a fork while I was waiting for the first batch to bake up. It’s THAT good. Do you!
Greens & Fries 
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