Samosa Filling - Spicy Potato

1 review, 5 star(s). 100% would make again

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3 lb Boiling potatoes; (4-5
2 tb Lemon juice
1 ts Cumin seeds; roasted, ground
1 c Peas; frozen or fresh (not
1 ts Corrander seeds; roasted
3 tb Water
1 ts Garam masala; (see recipe)
1 1/2 ts Salt
3 tb Cilantro; (corriander)
1/2 ts Red chili pepper, ground
1 md Onion; chopped fine
1 tb Ginger, fresh; grated
1/2 ts Black pepper; freshly ground
4 tb Vegetable oil
1 sm Green chili pepper; seeded

Original recipe makes 4



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 on Jun 8, 1997

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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.
Harrytabby 2y ago

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