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

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