Samosa Filling - Spicy Potato
appetizers, indian
3 lb boiling potatoes (4-5
1 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
1 canned)
1 tablespoon ginger, fresh -- grated
1 small green chili pepper, seeds
1 removed -- chopped fine
3 tablespoon cilantro (corriander), fresh
1 chopped up
3 tablespoon water
1 teaspoon corrander seeds, roasted,
1 ground
1 teaspoon garam masala (see recipe)
1 teaspoon cumin seeds, roasted,
1 ground
2 tablespoon lemon juice
Boil the potatoes and peel. Dice into 1/4 inch pieces.=20
Into a hot cast iron frying pan, put the cumin and coriander seeds. =20 Toss for about 30 seconds and remove seeds. Grind into powder.
Heat 4 tablespoons of oil in a frying pan and saut=E9 the onion until lig= ht brown.=20 =20 Add the peas, ginger, green chili, chili powder, fresh cilantro, salt, pe= pper=20 and=20 3 tablespoons of water. Cover and simmer until peas are tender, about 5=20 minutes. =20 Add more water if necessary.
Add the diced potatoes, roasted and ground coriander and cumin seeds, lem= on=20 juice,=20 garam masala and stir fry for 3-5 minutes.
Allow stuffing to cool before filling the samosas.
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Serving Ideas : Appetizer for 4
Recipe By : Jasmine's Kitchen - Karachi
From: Wight@odc.Net Date: 08 Jun 97 Chile-Heads List Ä
Yield: 4 servings