Samosa Filling - Spicy Potato

Category: Appetizers

Cuisine: Indian

☆☆☆☆☆

1 review 
Ready in 30 minutes

Ingredients

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


Directions

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 wight@odc.net on Jun 8, 1997

Reviews

☆☆☆☆☆

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

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