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Potato and “Samosa” Chicken Dippers

A chilled grab & go dip-able potato meal perfect for a la carte menus and the on the go student.

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School Foodservice

Prep Time

120 Mins

Cook Time

95 Mins


Serves 50


A chilled grab & go dip-able potato meal perfect for a la carte menus and the on the go student.



Potato Wedges

  • 50 Russet potatoes, 120 count, skin on
  • 1/2 cup Vegetable oil
  • 1 tablespoon Chili Powder
  • 2 teaspoons Black Pepper
  • 2 teaspoons Garlic Powder
  • 2 teaspoons Salt

Samosa Chicken Dip

  • 1/4 cup Vegetable Oil
  • 2 quarts + 2 cups Onion, Yellow, Diced 1/2 inch
  • 3 tablespoons Garam Masala Spice Blend (see below how to make spice blend by hand)
  • 2 1/2 teaspoons Turmeric, Ground
  • 1 teaspoons Salt
  • 1 1/4 teaspoons Cayenne Pepper, Ground
  • 6 pound + 4 ounces Chicken, Cooked, Diced, Frozen, Thawed, USDA Foods
  • 1 pound 14 ounces Green Peas, Frozen
  • 1 1/4 cup Cilantro, chopped

Raita Sauce

  • 2 quarts +2 cups Yogurt, Low-Fat, Plain
  • 3 pounds + 2 ounce Cucmber, Fresh, 1/4 inch dice
  • 1/2 cup Cilantro, Chopped
  • 2 1/2 teaspoons Cumin, Ground
  • 1 1/4 teaspoonm Garlic, Powder
  • 1/2 teaspoon Cayenne Pepper, Ground

Whole Grain

  • 50 Flatbread, Whole Grain Rich, 6-inch Square, 2 ounce Equivalents grains


Baked Potato Wedges
1. Preheat oven to 375°F. Scrub potatoes and cut each potato lengthwise into 6 wedges using a counter-top produce cutter, such as a Sunkist Sectionizer, with a 6-wedge blade.
2. Toss the potatoes with oil, chili powder, salt, black pepper and garlic powder. Place 8 pounds of potatoes on each parchment-lined sheet pan. Roast in the preheated oven for about 40 minutes, or until they are browned and tender. CCP: Cook to a minimum internal temperature of 135°F.
3. Chill the potato wedges immediately. CCP: Cool to 70°F within 2 hours, and then to 41°F or below within 4 hours.
Samosa Chicken Dip
4. Heat a large braising pan over medium-high heat. Add the vegetable oil and yellow onions. Cook the onions, stirring occasionally, until softened and slightly browned. Stir in the garam masala spice blend, turmeric, salt, and cayenne pepper, and cook for about 30 seconds to bring out the flavors of the spices. Add the chicken and frozen peas. Continue to cook, stirring occasionally, for about 5 minutes. Do not overcook. Stir in the fresh chopped cilantro. CCP: Cook to a minimum internal temperature of 135°F.
5. Chill the chicken mixture immediately. CCP: Cool to 70°F within 2 hours, and then to 41°F or below within 4 hours.
Rita Sauce
6. To make the raita (cucumber yogurt sauce), combine the yogurt, diced cucumber, cilantro, cumin, garlic powder, and cayenne pepper, and mix thoroughly. Portion the raita into 2-ounce portion cups. Chill until service. CCP: Hold cold at 41°F or below.
Flatbread Wedges
7. Cut 2 ounces of flatbread into triangles.
8. To assemble, use 4-compartment containers and place the following into the compartments:
– 6 chilled potato wedges
– ½ cup chilled Samosa chicken mixture
– 1 whole grain flatbread, cut into triangles
– 1 2-ounce portion cup of raita (cucumber yogurt sauce)

Serving size
½ cup samosa chicken mixture, 1 whole grain flatbread, 6 potato wedges, 2 ounces raita

1 serving provides: 2 ounces meat/meat alternate, 2 ounce equivalents grains, ½ cup starchy vegetable, ¼ cup additional vegetable

How to make Garam Masala from scratch:
12 servings
1 tablespoon ground cumin
1 1/2 teaspoons ground coriander
1 1/2 teaspoons ground cardamom
1 1/2 teaspoons ground black pepper
1 teaspoon ground cinnamon
1/2 teaspoon ground cloves
1/2 teaspoon ground nutmeg
Directions: Mix cumin, coriander, cardamom, pepper, cinnamon, cloves, and nutmeg in a bowl. Place mix in an airtight container, and store in a cool, dry place.

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See this recipe also served hot with mashed potatoes “Potato and Chicken “Samosa” Flatbread Folds


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Recipe By: Potatoes USA and Chef Garrett Berdan

Nutrition Facts Per Serving









Vitamin C








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