| 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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