Ready in 1h
Try this Samosa Filling - Spicy Potato recipe, or contribute your own.
"Lovely recipe. I used whole mustard and cumin seeds and did not grind them at the end. This recipe would be nice as a side dish. Would definitely cook again. I used filo pastry for the outside pastry and brushed with oil and cooked in oven. Great party dish."
Boil the potatoes and peel. Dice into 1/4 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 saute 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: Jasmines Kitchen - Karachi Posted to CHILE-HEADS DIGEST V3 #349 by email@example.com on Jun 8, 1997