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Samosa Filling - Spicy Potato

  • 4servings

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Source: www.cookingindex.comReport recipe

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Nutrition Info . . .

NutrientsProteins, Lipids, Carbohydrates, Cellulose
VitaminsB6, H, C, P
MineralsNatrium, Chromium, Silicon, Potassium, Iron, Magnesium, Sulfur, Chlorine, Cobalt

Ingredients Jump to Instructions ↓

  1. 3 lbs 1362g / 48oz Boiling potatoes - (4-5 potatoes)

  2. 1 1/2 teaspoons 7 1/2ml Salt

  3. 1/2 teaspoon 2 1/2ml Red chile pepper - ground

  4. 1/2 teaspoon 2 1/2ml Black pepper - ground

  5. 4 tablespoons 60ml Vegetable oil

  6. 1 tablespoon 15ml Onion - chopped fine (medium)

  7. 1 cup 237ml Peas - frozen or fresh*

  8. 1 tablespoon 15ml Ginger - fresh, grated

  9. 1 tablespoon 15ml Green chile pepper - seeded, finely chopp (small)

  10. 3 tablespoons 45ml Cilantro, fresh, chopped

  11. 3 tablespoons 45ml Water

  12. 1 teaspoon 5ml Coriander seeds - roasted, ground

  13. 1 teaspoon 5ml Garam masala - (your favorite)

  14. 1 teaspoon 5ml Cumin seeds - roasted, ground

  15. 2 tablespoons 30ml Lemon juice

Instructions Jump to Ingredients ↑

  1. * Do not use canned peas Boil the potatoes and peel. Dice into 1/4 inch pieces.

  2. Into a hot cast iron frying pan, put the cumin and coriander seeds. Toss for about 30 seconds and remove seeds. Grind into powder.

  3. 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.

  4. Add the diced potatoes, roasted and ground coriander and cumin seeds, lemon juice, garam masala and stir fry for 3-5 minutes.

  5. Allow filling to cool before filling the samosas.

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