Samosa Filling - Spicy Potato

Recipe Ingredients

3 lbs	1362g / 48oz	Boiling potatoes - (4-5 potatoes)
1 1/2 teaspoons	7.5ml	Salt
1/2 teaspoon	2.5ml	Red chile pepper - ground
1/2 teaspoon	2.5ml	Black pepper - ground
4 tablespoons	60ml	Vegetable oil
1 tablespoon	15ml	Onion - chopped fine (medium)
1 cup	237ml	Peas - frozen or fresh*
1 tablespoon	15ml	Ginger - fresh, grated
1 tablespoon	15ml	Green chile pepper - seeded, finely chopp (small)
3 tablespoons	45ml	Cilantro, fresh, chopped
3 tablespoons	45ml	Water
1 teaspoon	5ml	Coriander seeds - roasted, ground
1 teaspoon	5ml	Garam masala - (your favorite)
1 teaspoon	5ml	Cumin seeds - roasted, ground
2 tablespoons	30ml	Lemon juice

Recipe Instructions

* Do not use canned peas

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 sautee the onion until light brown. Add the peas, ginger, green chile, chile 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 filling to cool before filling the samosas.

Source:
Jasmine's Kitchen - Karachi

Rating

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2 (1 votes)

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