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!