Samosa filling - spicy potato
4 Servings
Ingredients
| Quantity | 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 |
Directions
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