Specializing in Indian food as I do, I am rather ashamed to admit that I do not have a recipe for samosas on my blog. I certainly have made this staple Indian appetizer in the past with homemade pastry and filling, but so far my variations have not been showcased on Lisa's Kitchen. When the weather finally gets cooler, that omission will be rectified.
In the meantime, after browsing through some of my cookbooks for light dinner ideas, I was inspired to make a samosa-style dish that used hollowed out potato skins instead of a pastry to enclose the spicy filling. More of a light meal than an appetizer because these potato halves are really rather filling, especially when served with a side salad and grain dish or Indian flatbread, such as besan roti. A most impressive presentation, it is the next best thing to traditional samosas — and healthier besides.
I served them with my tried and tested mushroom curry and topped the potatoes with velvety tomato chutney. This is one fine healthy meal for a warm summer day and to be enjoyed anytime of year for that matter.
Double the recipe if you are serving more than 2 or 3 diners.
|Samosa-Style Stuffed Baked Potatoes|
|Recipe by Lisa Turner|
Adapted from Veganomicon: The Ultimate Vegan Cookbook
Published on August 14, 2012
Spicy vegetable "samosas" baked in potato skins instead of deep-fried pastry
More potato recipes you are sure to enjoy from Lisa's Vegetarian Kitchen:
Scalloped Potatoes with Best-Ever Mushroom Sauce
Scalloped Potatoes with Coconut Milk and Mushrooms
Bengali-Style Potatoes in a Seasoned Yogurt-Pistachio Crust
On the top of the reading stack: Indian cookbooks
Audio Accompaniment: Minilogue - Clouds And Water (Original Mix)