Yield: 4 Servings
Measure | Ingredient |
---|---|
3 pounds | Boiling potatoes (4-5 potatoes) |
1½ teaspoon | Salt |
½ teaspoon | Red chili pepper, ground |
½ teaspoon | Black pepper, ground |
4 tablespoons | Vegetable oil |
1 medium | Onion, chopped fine |
1 cup | Peas, frozen or fresh (not canned) |
1 tablespoon | Ginger, fresh, grated |
1 small | Green chili pepper, seeds removed, chopped fine |
3 tablespoons | Cilantro (corriander), fresh, chopped up |
3 tablespoons | Water |
1 teaspoon | Corrander seeds, roasted, ground |
1 teaspoon | Garam masala (see recipe) |
1 teaspoon | Cumin seeds, roasted, ground |
2 tablespoons | Lemon juice |
Boil the potatoes and peel. Dice into ¼ inch pieces.
Into a hot cast iron frying pan, put the cumin and coriander seeds. Toss for about 30 seconds and remove seeds. Grind into powder.
Heat 4 tablespoons of oil in a frying pan and saut the onion until light brown.
Add the peas, ginger, green chili, chili powder, fresh cilantro, salt, pepper and 3 tablespoons of water. Cover and simmer until peas are tender, about 5 minutes. Add more water if necessary.
Add the diced potatoes, roasted and ground coriander and cumin seeds, lemon juice, garam masala and stir fry for 3-5 minutes.
Allow stuffing to cool before filling the samosas.
Serving Ideas : Appetizer for 4 Recipe by: Jasmine's Kitchen - Karachi Posted to CHILE-HEADS DIGEST V3 #349 by wight@... on Jun 8, 1997