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Potato-Pea Samosas with Cilantro Chutney

Crunchy on the outside, tender on the inside, samosas are an on-trend Indian appetizer making the cross over to mainstream menus.


3 Tbsp. clarified butter
1/2 cup Ready-Set-Serve Diced Yellow Onions
1 cup peas
2 Tbsp. Ready-Set-Serve Peeled Garlic, minced
1 Tbsp. fresh ginger, minced
3 tsp. curry powder
1 tsp. course-grain salt
1 tsp. black pepper
2 lbs. Markon First Crop Idaho Potatoes, baked and mashed with a fork
1/4 cup Ready-Set-Serve Washed & Trimmed Cilantro, chopped
1 egg, beaten with 2 Tbsp. water
1 package wonton wrappers
Oil, for frying


Preheat deep fryer to 350 degrees F.
Heat butter in a large saute pan. Add onions, peas, garlic, and ginger; cook until lightly browned. Stir in curry powder, salt, and pepper and cook two more minutes. Allow to cool.
Pour onion mixture into bowl containing mashed potatoes and cilantro. Combine well.
Add small amount of potato-onion-pea mixture to center of one wonton wrapper. Brush edges of wrapper with egg wash and fold over to form a seal. Crimp with fork if necessary, to ensure a tight seal. Repeat for remaining potato-onion-pea mixture and wrappers.
Add samosas to hot oil fryer (do not overcrowd) and cook until crisp and golden brown. Remove and drain. Serve with cilantro chutney.
Cilantro Chutney
2 cups Ready-Set-Serve Washed & Trimmed Cilantro, chopped
2 Pasilla chile peppers, coarsly chopped
1/4 cup Ready-Set-Serve Lemon Juice
2 tsp. fresh ginger, minced
2 tsp. course-grain salt
2 tsp. ground cumin
1/4 tsp. asafetida (optional)
1 Tbsp. vegetable oil
1 Tbsp. brown sugar
Water, as necessary
Mix all in a food processor until smooth. Add extra water if necessary. Serve as dipping sauce for samosas and other Indian foods.
*Nutritional information for samosas only


1 bunch Markon First Crop Asparagus, steamed

1/4 C Markon First Crop Basil

2 T Markon First Crop Chervil

2 T C Ready-Set-Serve Lemon Juice

2 cloves Ready-Set-Serve Peeled Garlic

1 tsp. lemon zest

1/4 tsp. cumin

1/4 tsp. coriander

1/4 C extra virgin olive oil

1/2 tsp. kosher salt

1/4 tsp. red pepper flakes

16 large shrimp, cleaned and threaded onto skewers to prevent curling

1 tsp. kosher salt

Olive oil + 2 cloves Ready-Set-Serve Peeled Garlic, for poaching

Edible petals and micro greens for garnish


Slice tips off asparagus and reserve. Add basil, chervil, one cup steamed asparagus stalks, lemon juice, zest, cumin, coriander, salt, pepper flakes, and oil to a food processor and blend until chunky.

Heat oil and garlic until just bubbling. Add shrimp skewers so that shrimp is fully submerged. Reduce heat to a simmer and cook until shrimp is opaque and cooked through. When shrimp are almost cooked, add asparagus tips. Remove all with a slotted spoon and drain on a wire rack.

To plate, arrange tips in a decorative manner. Place shrimp next to asparagus and ladle sauce on top of each one. Garnish with edible petals and micro greens.