Happiness to me often comes in the form of savory Indian appetizers, such as samosas. I never can resist playing around with the classic preparation and so, after recent fusion dishes such as samosa potpie and samosa-style stuffed baked potatoes, I now present these soft, lovely little savory "samosa" cakes that reminded me very much of koftas.
These are perfect as an appetizer, but substantial enough to serve as an entrée. It is true that I don't have a samosa "proper" documented on this blog, but my best friend Basil keeps encouraging me to make it happen. And I will, as I have before, complete with photos and recipe this time for my readers. I think that I am going to try a baked version to cut down on the oil. You will all have to stay tuned to see what I come up with. On that note, if you want to skip shallow frying, I think these little cakes could easily be baked in a preheated 350° oven for about 20 minutes until browned on both sides, much the way I do with kofta.
The tamarind chutney is simply divine with the samosa cakes, but equally delicious would be a tomato or cilantro based sauce or chutney.
|Vegetarian Samosa Cakes with Tamarind Chutney|
|Recipe by Lisa Turner|
Published on September 19, 2013
Soft, savory fried potato and vegetable "samosa" cakes served with a tart, tangy and spicy tamarind chutney
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Other potato based dishes from Lisa's Kitchen you are sure to enjoy:
Bengali-Style Crunchy Potatoes
Potato and Green Bean Chaat Salad
Sweet Potato Roti
On the top of the reading stack: Indian Cooking Unfolded: A Master Class in Indian Cooking, with 100 Easy Recipes Using 10 Ingredients or Less by Raghavan Iyer