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
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|Serving Size: 1 Serving (468g)|
|Recipe Makes: 4|
|Calories from Fat: 100 (23%)|
|Amt Per Serving||% DV|
|Total Fat 11.1g||15 %|
|Saturated Fat 0.9g||5 %|
|Monounsaturated Fat 6.6g|
|Polyunsanturated Fat 3.2g|
|Cholesterol 0mg||0 %|
|Sodium 27.6mg||1 %|
|Potassium 1718.6mg||45 %|
|Total Carbohydrate 75.5g||22 %|
|Dietary Fiber 8.9g||36 %|
|Sugars, other 66.6g|
|Protein 11.8g||17 %|
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Calories per serving: 434
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