| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains | Malay | Appetizers | 50 | Servings |
INGREDIENTS
| 500 | g | Potatoes; peeled and diced |
| 15 | ml | Cooking oil |
| 15 | ml | Butter |
| 2 1/2 | ml | Mustard seeds |
| 1 | md | Onion, chopped |
| 2 1/2 | ml | Borrie (tumeric) |
| 2 1/2 | ml | Chili powder |
| 2 1/2 | ml | Salt |
INSTRUCTIONS
Boil potatoes until soft. heat oil and butter together and add mustard seed When seeds start popping, add onion and fry for about 5 minutes, until golden brown.Add diced potatoes, borrie, chilli and salt and cook for 10 minutes or until all the liquid has evaporated. allow to cool before filling samoosas. Fills about 50 samoosas. The Cape Malay Cookbook. Courtesy of Jim Jamieson From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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