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Samosas with Yogurt Sauce

I love exploring many kinds of cuisine in my kitchen because I can control the spice level, and in the case of this recipe, the use of cilantro. Cilantro lovers out there- sub it info the parsley here. I have the gene that makes cilantro taste like soap, which limits my ability to enjoy some dishes in restaurants, but is easily rectified in my own kitchen. I hope you enjoy!


 3 russet potatoes

2 cloves garlic, minced

1 bunch fresh parsley, chopped

2 teaspoons curry powder

5 ounces peas

Six 8 inch flour tortillas

4 ounces Greek yogurt

Oil, salt, pepper, vinegar

4 tablespoons butter


Preheat oven to 425 degrees F. Lightly oil a rimmed baking sheet.

Scrub potatoes and cut into 1⁄2-inch pieces. Place in a large saucepan with a generous pinch of salt and enough water to cover by 1 inch. Cover and bring to a boil over high; uncover and cook until tenderDrain potatoes and transfer to a bowl. 

Heat 2 tablespoons oil in reserved saucepan over medium. Add chopped garlic and all of the curry powder; cook, stirring, until fragrant, about 1 minute. Stir in potatoes, peas, half of the chopped parsley, and 4 tablespoons butter until butter is melted, about 2 minutes. Coarsely mash with a potato masher or fork; season with salt and pepper.

Place tortillas on a work surface. Divide potato filling among tortillas, spreading into a 5-inch square. Fold sides over filling, then tightly roll up like a burrito.

Place samosas seam-side down on prepared baking sheet, then brush tops and sides with oil. Bake on upper oven rack until golden and crisp, 10–20 minutes.

While samosas bake, in a small bowl, thin Greek yogurt by mixing in 1 teaspoon vinegar at a time until it drizzles from a spoon; season to taste with salt and pepper.

Slice samosa pockets in half, if desired. Top with remaining parsley and serve with seasoned yogurt alongside for dipping. Enjoy!


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