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Potato Samosa Bruschetta

Curried potato salad and a creamy Indian style cheese on slices of grilled baguette with tomato chutney and raita sauce.
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Print Recipe
Total Time75 Mins
Prep Time45 Mins
Cook Time30 Mins
ServingsServes 24
Potato Type: Russet
Cuisine: AmericanIndian
Prep Method: Boiled

Dish

AppetizerMain DishSnack

Prep Time

45 Mins

Cook Time

30 Mins

Serving

Serves 24

Description

Curried potato salad and a creamy Indian style cheese on slices of grilled baguette with tomato chutney and raita sauce.

Ingredients

+

Cooking the Potatoes

  • 2 pounds (907g) Russet Potatoes, peeled and cut into ½ inch dice
  • ¼ cup (60ml) Rice Wine Vinegar
  • 1 tablespoon (9g) Salt
  • 1 gallon (As Needed) Cold Water
+

For the Curried Potato Salad Dressing:

  • 2 tablespoons (18g) Curry Powder
  • 3 tablespoons (45ml) Rice Wine Vinegar
  • ½ cup (120ml) Greek Yogurt
  • ½ cup (120ml) Mayonnaise
  • 2 tablespoons (2g) Chopped Cilantro
  • 2 teaspoons (6g) Salt
  • 2 tablespoons (18g) Curry Powder
  • 1 teaspoon (3g) Crushed Red Chili Flakes
  • 2 teaspoons (2g) Ground Ginger
  • ¼ cup (60ml) Lime Juice
  • 2 teaspoons (2g) Freshly Ground Black Pepper
+

For the Tomato Chutney

  • ½ cup (75g) Frozen Peas, frozen
  • 1 tablespoon (15ml) Vegetable oil
  • 1 teaspoon (1g) Mustard Seeds
  • 1 tablespoon (9g) Curry Powder
  • 2 tablespoons (18g) Minced Ginger
  • 1 (14.5 ounce can) Plum Tomatoes, canned
  • 1 teaspoon (3g) Salt
  • ½ cup (100g) Granulated Sugar
  • ¼ cup (60ml) Water
  • 2 teaspoons (6g) Crushed Red Chili Flakes
+

For the Raita Sauce

  • ½ teaspoon (2g) Whole Cumin Seeds
  • ½ cup (110g) Cucumber, diced into ¼-inch pieces
  • 1 cup (240ml) Whole Greek Yogurt
  • ¼ cup (7g) Cilantro Leaves, roughly chopped
  • ½ teaspoon (2g) Kosher Salt
+

To Finish the Dish

  • 3 cups (750g) Paneer Cheese (Ricotta that has been drained well can sub if need be)
  • 24 (1.5 ounce slices) French Baguette, sliced into 1 inch slices
  • As Needed Olive Oil or Ghee (Clarified Butter)

Preparation

  1. To prepare the potato salad, place the potatoes in a large heavy bottomed pot. Add the vinegar and the salt and enough water to cover the potatoes by an inch, bring to a simmer over medium high heat. Cook the potatoes until they are just tender, or the tip of a knife inserts easily with little to no resistance. Drain the potatoes very well and spread the potatoes out onto a baking sheet or platter to cool slightly. While the potatoes are still warm, sprinkle them with the curry powder and the vinegar and allow them the cool completely.
  2. While the potatoes are cooling, make the dressing. In a large bowl combine the Greek Yogurt, Mayonnaise, Cilantro, Salt, Curry Powder, Chili Flakes, Ground Ginger, Lime Juice, and Freshly Ground Black Pepper. Set aside in the fridge until the potatoes are cool.
  3. Once the potatoes are cool, place them in the dressing along with the peas and gently toss to combine. This potato salad filling can be made up to 2 days before making the sandwiches.
  4. To make the tomato chutney, in a small pot gently heat the oil over medium heat and add the mustard seeds. After about 15 seconds, add the curry powder and ginger. Toast the spices in the oil until fragrant (about 30 seconds). Add the tomatoes and using a sturdy whisk lightly crush the tomatoes. After cooking the tomatoes down for about 3-5 minutes add the salt, sugar, water, and chili flakes. Allow this to simmer for about 10-12 minutes or until the volume have reduced by half. The chutney should be slightly thick and have a sweet but slightly sour and spicy flavor. Hold the chutney under refrigeration for up to 10 days in the cooler at 40 F (4 C).
  5. To make the raita sauce, toast the cumin seeds in a small frying pan over medium low heat. Make sure the pan is moving constantly so the seeds do not burn. Once the seeds are aromatic, transfer them to a small plate and allow them to cool. In a medium size bowl, fold the cucumber in to the yogurt along with the cilantro leaves, salt, and cooled toasted cumin. Alternatively, you can use ½ teaspoon of ground cumin.
  6. Lightly brush the baguette slices with ghee or oil and grill for 1-2 minutes a side or until toasted.
  7. When ready to make the sandwiches, spread 2 tablespoons of paneer cheese on one side of two slices of the toasted/grilled baguette. On one of the slices, arrange 1 ounce or two tablespoons of the potato salad followed by the chutney or raita sauce.
  8. Serve right away and enjoy!

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Nutrition Facts Per Serving

Calories

290

Fat

10g

Sodium

620mg

Cholesterol

30mg

Vitamin C

4.5mg

Carbohydrates

38g

Fiber

2g

Protein

13g

Potassium

236mg

Sugar

8g

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