I may just need to create a new category called “Cultural Misappropriation”, many chefs would call this “Fusion Cuisine”, but let’s get real here, we steal good concepts from one culture, mix it with concepts stolen from another culture and present is as “our” creation, a “fusion of tastes”…
So one supposes if that is all true, I am one of the worst at doing this. I offer to you an Indian household staple. Aloo, the lowly potato, raised to great heights, by the application of spice blends, and techniques.
Now, let us take that Indian dish on a trip around the world of cuisines.
First stop Mex-Tex, where we spread one half of a flour tortilla, with a thickish, (1/2 “) layer of aloo, add cheese, fold and cook in a frying pan with ghee until the tortilla is golden brown and delicious, the cheese is melted, and the stuffing is hot. Serve cut into thirds, with salsa or chutneys.
Next stop, Chinese American, where we will stuff dumpling wrappers with a teaspoon of our filling, and treat as pot stickers. Serving with dumpling sauce.
Last stop, Indo-French, triangles of puff pastry, stuffed with aloo, sealed with egg wash and baked until puffed …
One simple ingredient, so many tastes, so many options….
Samosa Aloo Filling
- 3 lb Russet Potatoes peeled / diced
- 3 tbsp Butter Ghee works well here
- 2 ea Sweet Onions Peeled / Diced
- 1 tbsp Cumin Seed Toasted / Ground
- 2 ea Jalapeno Washed / Seeded / Diced
- 1 tbsp Garam Marsala
- 1/2 tsp Cayenne
- 1 cup Green Peas Frozen is good, avoid canned
- 1 bunch Cilantro Washed, minced
- 1 tbsp Garlic Peeled / Minced
- 1 tbsp Ginger Peeled / grated
- 1/4 cup Neutral Oil peanut / canola
- 1 tsp Salt Kosher of course
- Boil the potatoes in a pot of salted water until tender but not falling apart. Drain and dry thoroughly
- In a heavy dutch oven / large pan, foam out butter and add oil. Add onions and cook until golden / soft. Add garlic and stir until fragrant (~1 minute)
- Add ginger and jalapeno, stir and cook until soft, ~1 minute additional, add rest of spice and salt.
- Ad potatoes and peas, drop heat to low. stir and cook until hot and taking on a chunky mashed potato texture. (Adjust the texture to suit), remove from heat and add greenery.
- Stir, taste, season and balance flavor
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