3 lb boiling potatoes (4-5 potatoes)
1 1/2 teaspoon salt
1/2 teaspoon red chili pepper, ground
1/2 teaspoon black pepper, ground
4 tablespoon 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 tablespoon cilantro (corriander), fresh, chopp; ed up
3 tablespoon water
1 teaspoon corrander seeds, roasted, ground
1 teaspoon garam masala (see recipe)
1 teaspoon cumin seeds, roasted, ground
2 tablespoon lemon juice
Directions: How to Cook Samosa Filling - Spicy Potato
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 sauté 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 firstname.lastname@example.org on Jun 8, 1997
Recent comments and reviews for this recipe:
| Bill writes:|
I have been hunting for a good Samosa recipe and having just made two dozen of these little beauties, I am going to prepare a low fat mint yoghurt dip, put on a movie, and Pig-out.
Posted on 06 Aug 2008, 07:50 ET
| MInky writes:|
Delish! Made lots of it and added some turmeric for added color- why eat out?- when you dont have to.
Posted on 17 Mar 2009, 00:52 ET
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